Description
This hearty French Onion Short Rib Soup with Cheesy Gruyère Toast combines tender, slow-simmered beef short ribs with deeply caramelized onions and a rich broth. Paired with crispy baguette slices topped with melted Gruyère cheese, this comforting dish is perfect for a cozy meal. The robust flavors from the wine, balsamic vinegar, and Worcestershire sauce enhance the savory complexity, while fresh herbs add brightness to every bite.
Ingredients
Scale
Main Ingredients
- 2 lbs beef short ribs
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- 1 cup dry white wine
- 6 cups beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
For the Cheesy Gruyère Toast
- 1 French baguette, sliced
- 2 cups Gruyère cheese, shredded
- 2 tbsp butter, softened
- 1 garlic clove, halved
- Fresh thyme (for garnish)
Instructions
- Season and Sear Short Ribs: Season the beef short ribs generously with salt and pepper. In a large pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until they develop a rich brown crust. Remove the ribs and set aside to preserve the fond in the pot.
- Caramelize Onions: Using the same pot, add the thinly sliced onions. Cook them over medium heat for 20–25 minutes, stirring occasionally, until they become deeply caramelized and golden brown, which brings out their natural sweetness and flavor.
- Add Aromatics: Stir in the minced garlic, fresh or dried thyme, and the bay leaf with the caramelized onions. Cook this mix for an additional minute to release their fragrance.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine simmer for 3–4 minutes to reduce slightly and concentrate the flavor.
- Add Broth and Seasonings: Stir in the beef broth, balsamic vinegar, and Worcestershire sauce into the pot. Return the seared short ribs to the pot, submerging them in the liquid.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 2 to 2.5 hours until the short ribs are tender and the flavors meld beautifully.
- Shred Short Ribs: Carefully remove the short ribs from the soup. Shred the meat using two forks, discarding the bones. Return the shredded meat to the pot, discard the bay leaf, and adjust seasoning if needed.
- Prepare the Cheesy Gruyère Toast: Preheat the oven to 375°F (190°C). Spread softened butter on one side of each baguette slice. Arrange them buttered-side up on a baking sheet, then rub the top of each slice with the halved garlic clove to impart subtle garlic flavor.
- Top and Bake Toasts: Generously top each baguette slice with shredded Gruyère cheese. Bake in the oven for 10–12 minutes or until the cheese is melted, bubbly, and golden brown.
- Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve alongside the warm Cheesy Gruyère Toasts garnished with fresh thyme for a delicious and comforting meal.
Notes
- For richer flavor, use homemade beef broth or low-sodium broth.
- Caramelizing onions is key to the soup’s depth of flavor; be patient and cook slowly.
- Gruyère cheese melts beautifully but you can substitute with Emmental or Swiss cheese if necessary.
- The toast can be prepared ahead and baked just before serving to maintain crispness.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
