There’s nothing quite like the rich, savory flavor of braised short ribs paired with caramelized onions. This French Onion Soup with Gruyère Toast strikes the perfect balance between creamy and chunky, making it ideal for both cold weather and milder days when you’re craving something warm. The Gruyère toast, baked to a golden, melty, cheesy crunch, perfectly complements the soup’s deep, satisfying flavors. Whether you’re hosting guests or simply looking for a comforting meal at home, this dish is sure to become a go-to favorite. Keep reading to learn how to create this delicious recipe.
The Story Behind French Onion Soup
French onion soup is a French classic, its simple ingredients and hearty flavor commanding a place on the menu. The dish was developed in France in the 18th century and became a hit with all classes. French onion soup Traditionally, French onion soup features beef stock, caramelized onions, and a crust of melted cheese and toasted bread Over the years, it has been reinvented by many cooks. Short ribs are added to the classic recipe here, adding a whole new layer of richness to the flavor.
What makes a French onion short rib soup with Gruyère toast so good is the long, slow cooking that develops and brings out flavors. Braising the short ribs allows the meat to become tender and tasty and caramelizing the onions enhances the sweetness, making it a good savory/sweet situation.
Ingredients You’ll Need for French Onion Short Rib Soup with Gruyère Toast
Ingredients You’ll Need to Make French Onion Short Rib Soup with Gruyère Toast This is everything you’ll need to make the best French Onion Short Rib Soup with Gruyère Toast:
For the Soup:
- 4 bone-in short ribs
- 2 tablespoons olive oil
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
For the Gruyère Toast:
- 4 slices baguette or crusty bread
- 2 cups grated Gruyère cheese
- 1 tablespoon butter
The combination turns into a soul-soothing soup with complexity of flavors. The lowing short ribs thicken the broth, while the sticky-sweet caramelized onions give a sweet richness that layers with the savory. The Gruyère toast adds a touch of crunch and creaminess to make this recipe unbeatable.
How to Prepare French Onion Short Rib Soup with Gruyère Toast
1: Brown the Short Ribs
Begin by warming olive oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, and brown them all over. This should take approximately 5 minutes per side. The browning will result in more flavor and in turn will develop a rich foundation for the soup.
After the short ribs are browned, take them out of the pot and aside. This is done to assure tenderness and flavor of the meat after slow cooking.
2: Caramelize the Onions
In same pot, place sliced onions and fry over medium heat until soft and golden brown. Once the sauce is simmering, stir occasionally (to avoid burning) and cook for 20-30 minutes. Caramelizing the onions is what it’s all about in getting that sweet, savory flavor of French onion soup.
When onions are caramelized, add the minced garlic and cook for another minute or until fragrant.
3: Deglaze with Wine
Then add the red wine and scrape up any browned bits from the bottom of the pot. The bits are also packed with flavor and add to the overall flavor profile of the soup. Let the wine reduce by half, should take approximately 5 minutes.
4: Add the Stock and Herbs
Stir in the beef broth, thyme and bay leaves to the pot. Return the short ribs to the pot, covering with liquid. Simmer the soup and cook for 2-3 hours, or until the short ribs are tender and falling off the bone.
5: Shred the Short Ribs
After the short ribs cook, remove them from the pot and tear the meat apart with your two forks. Throw away the bones and put the pulled meat back in the soup. Season to taste with salt and pepper.
6: Make the Gruyère Toast
While your soup is simmering, preheat your broiler. Spread one side of the bread slices with butter and the other side with plenty of grated Gruyère cheese on each slice. Put the bread under the broiler and cook for 2 to 3 minutes or until the cheese is melted and brown and bubbly. Not too brown, but crispy and golden.
Serving French Onion Short Rib Soup with Gruyère Toast
To serve, ladle the soup into bowls, ensuring that you get some of the shredded short rib and caramelized onions into each. Top each bowl with a slice of Gruyère toast and let the cheese melt into the hot soup. You can even throw an extra pinch of the Gruyère on top for good measure.
This French onion short rib soup with Gruyère toast is a meal in a bowl: soft beef, savory broth, sweet onions and a cheesy, melty toast topping. It’s ideal for a lazy dinner or a festive day.
Tips for Making the Perfect French Onion Short Rib Soup
Caramelize the Onions Slowly
Caramelizing onions is all about patience. simmer them over medium heat for 20-30 minutes, stirring once in a while. This low and slow step helps the onions caramelize and develop their natural sweetness — the building block of this soup.
Use Bone-In Short Ribs
Using bone-in short ribs gives more flavor and depth to the soup. The bones leak collagen when cooking, which thickens and enriches the broth. If using boneless short ribs, keep an eye on the cooking time as it’ll probably be less.
Brown the Short Ribs Properly
Be sure to brown the short ribs on all sides in a hot pot before adding them to the soup. This step builds a rich base of flavor to the broth. Do not hustle this part — the browning is going to provide much-needed complexity to the dish.
Deglaze with Wine
Once you’ve caramelized the onions, deglaze the pot with red wine, making sure to scrape up the browned bits at the bottom. This compounds the flavor of the broth, making it taste better.
Use Fresh Herbs
Thyme and bay leaves add flavour to the broth.Redirect=Fresh thyme and bay leaves enhance the flavor of the broth. Be sure to put them in at the beginning of cooking so they have a chance to impart their fragrant notes into the liquid.
Simmer Low and Slow
Simmer the soup for a minimum of 2 to 3 hours for the best flavor. The slow simmering just makes the short ribs tender and the flavor marry one another.
Top with Fresh Gruyère Toast
Be sure to use plenty of Gruyère cheese on the toast before you finish. It will brown and bubble under a broiler and can then be sizzled on top of the soup for a rich, cheesy bite with every mouthful.
You’re gonna want to make this French onion short rib soup and when you do, follow my tips below to ensure a rich, hearty & tasty result!
Why You Should Try This French Onion Short Ribs Soup
If you’re a fan of old-school French onion soup, this dressed-up version with short ribs is bound to please you. Adding the beef short ribs gives the dish a hearty, rich component, making it even heartier and more satisfying. The Gruyère toast has just enough crunch and cheesy melt to enhance the soup’s tastes.
If you’re a fan of rich, hearty dishes that are slow-cooked to perfection, you’re going to love this recipe. This pick is perfect for a family dinner, a dinner party or a special holiday meal.
Conclusion
French onion short rib soup with Gruyère toast is a stop-you-in-your-tracks dish. Tender, flavorful short ribs, sweet caramelized onions and the buttery, indulgent crunch of cheesy toast make this soup a textural and flavorist wonderland. Whether you are eating alone or having a dinner party, this is a great recipe that is sure to please! It’s such a satisfying cold-weather soup, with that spoonful of nice and melty toast that’s like a whole meal on it’s own and it’s something a bit different but still super comforting that your guests will love.
Question and Answers (Q&As)
Can I prepare this soup in advance?
Yes, the soup can be made ahead of time. It is actually even better the following day as the flavors have more time to combine. Simply reheat before serving.
Can I swap out the cheese of the toast?
Gruyère is classic and melts beautifully, but you can use another cheese like Swiss, cheddar or fontina.
Can I use boneless short ribs instead?
Boneless short ribs are fine if you can’t find bone-in or want something a little cleaner to serve; bone-in just adds a little extra flavor to the broth. If you’re working with boneless, though, reduce the cooking time to 1 ½ to 2 hours.
How could I make this soup hotter?
Throw a pinch of red pepper flakes or a chopped jalapeño into the pot when you’re cooking the onions for a spicy soup.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Just make sure to keep it in an airtight container. To reheat, add the Gruyère toasts just before serving to keep their texture.