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French Onion Short Rib Soup with Gruyère Toast

This hearty French Onion Short Rib Soup combines the rich flavors of slow-cooked short ribs with the sweet, caramelized onions and savory broth of classic French onion soup. Topped with decadent Gruyère toast, this dish makes a comforting meal perfect for chilly days.
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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 Sharp knife
  • 1 Cutting board
  • 1 Baking sheet
  • 1 Grill or broiler

Ingredients
  

  • 2 lbs beef short ribs
  • 4 large yellow onions, thinly sliced
  • 4 cups beef broth
  • 1 cup dry red wine
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • Salt, to taste
  • Pepper, to taste
  • 4 slices crusty bread (like baguette or ciabatta)
  • 1 cup grated Gruyère cheese

Instructions
 

  • Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil and butter over medium-high heat. Sear the short ribs on all sides until browned, about 5-7 minutes. Remove the ribs and set aside.
  • In the same pot, add the sliced onions and reduce the heat to medium. Cook, stirring occasionally, until caramelized and golden brown, about 25-30 minutes. Add minced garlic and cook for an additional minute.
  • Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.
  • Return the short ribs to the pot and add the beef broth, thyme, and bay leaf. Bring to a simmer, cover, and reduce the heat to low. Cook for about 2 hours, until the short ribs are tender.
  • Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the soup and season with additional salt and pepper if needed.
  • Preheat your oven’s broiler. Place the slices of bread on a baking sheet and top each slice with grated Gruyère cheese.
  • Broil the bread in the oven for about 2-3 minutes, or until the cheese is bubbly and golden brown.
  • Serve the soup hot in bowls, topped with Gruyère toast on the side or floating on top.

Notes

For added depth of flavor, you can choose to add a splash of Worcestershire sauce to the soup.
If you prefer a thicker soup, you can blend a portion of the broth after step 5, then return it to the pot.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop before serving.