French Onion Short Rib Soup with Gruyère Toast is the ultimate comfort dish, combining the rich flavors of caramelized onions and tender braised short ribs with the savory satisfaction of melted Gruyère atop crusty bread. This hearty soup transforms a timeless recipe into a gourmet experience, perfect for special occasions or a cozy evening at home.
Ingredients:
- 3 lbs bone-in beef short ribs
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 6 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 8 cups beef stock (preferably homemade or low-sodium)
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 French baguette, sliced into thick rounds
- 2 cups grated Gruyère cheese
Instructions:
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and black pepper. Sear the short ribs in batches until all sides are browned, approximately 3-4 minutes per side. Remove the ribs and set aside.
- Reduce heat to medium and add the butter to the pot. Once melted, stir in the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes until the onions are golden brown and caramelized.
- Add the minced garlic to the onions and cook for 1-2 minutes, stirring constantly to avoid burning. Sprinkle the flour over the onion mixture, stirring well to incorporate, and cook for another 1-2 minutes.
- Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce for 2-3 minutes.
- Return the short ribs to the pot and pour in the beef stock. Add the thyme sprigs, bay leaves, Worcestershire sauce, and balsamic vinegar. Bring the mixture to a simmer.
- Cover the pot with a lid and reduce the heat to low. Let the soup cook gently for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
- Once cooked, remove the short ribs from the pot. Shred the meat with two forks, discarding any excess fat or bones. Return the shredded meat to the soup and stir well. Discard the thyme sprigs and bay leaves.
- Preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast them lightly on both sides. Top each slice with a generous amount of grated Gruyère cheese. Broil for 2-3 minutes or until the cheese is melted and bubbly.
- Ladle the hot soup into bowls and top each serving with a Gruyère toast. Serve immediately, garnished with a sprig of thyme if desired.