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French Onion Short Rib Soup with Gruyère Toast

French Onion Short Rib Soup with Gruyère Toast

This hearty French Onion Short Rib Soup combines the rich flavors of tender short ribs and caramelized onions, topped with Gruyère cheese on toasted bread. It’s a comforting dish perfect for cold weather.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine French cuisine
Servings 4 People
Calories 600 kcal

Equipment

  • 1 Large Dutch oven or heavy pot
  • 1 Wooden spoon
  • 1 Baking sheet
  • 1 Oven
  • 1 Ladle
  • 4 Soup bowls

Ingredients
  

  • 2 lbs beef short ribs
  • 4 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth Consider using a combination of beef broth and chicken broth for added flavor.
  • 1 cup dry red wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 teaspoons fresh thyme leaves Or 1 teaspoon dried thyme.
  • 1 tablespoon all-purpose flour
  • 1 bay leaf
  • to taste salt
  • to taste pepper
  • 4 slices crusty bread (like baguette)
  • 1 cup Gruyère cheese, grated

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large Dutch oven, heat olive oil and butter over medium heat. Season the short ribs with salt and pepper and brown them on all sides, about 8-10 minutes. Remove the ribs and set aside.
  • In the same pot, add the sliced onions and cook slowly, stirring frequently, until they are caramelized and golden brown, about 25-30 minutes. Add the minced garlic and cook for an additional minute.
  • Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Pour in the red wine, scraping the bottom of the pot to release any browned bits. Add the beef broth, thyme, bay leaf, and reserved short ribs. Bring to a simmer.
  • Cover the pot and transfer it to the preheated oven. Cook for about 2 hours, or until the short ribs are tender and easily pulled apart.
  • Once finished, remove from the oven, discard the bay leaf, and check for seasoning, adding more salt and pepper as needed.
  • For the Gruyère toast, place the bread slices on a baking sheet, top each slice with grated Gruyère cheese, and toast in the oven until the cheese is bubbly and golden, about 10 minutes.
  • Ladle the soup into bowls, top with Gruyère toast, and serve hot.

Notes

For added flavor, consider using a combination of beef broth and chicken broth.
If desired, you can garnish the soup with fresh herbs like parsley or additional thyme before serving.
This soup can be made ahead of time and allows the flavors to meld beautifully if reheated the next day.