The French Onion Short Rib Soup with Gruyère Toast – Easy Gourmet Comfort Food Recipe
The French onion short rib soup with Gruyère toast is the ultimate cozy indulgence! Tender short ribs simmered with caramelized onions in a savory broth, topped with golden, cheesy Gruyère toast, make this recipe perfect for holiday dinners, special occasions, or warming up on a chilly night.
Equipment
- Heavy Dutch oven or stockpot
- Wooden spoon
- Baking sheet
- Chef’s knife + cutting board
- Ladle
- Oven broiler
Ingredients
- 4–5 large onions, thinly sliced
- 3 lbs bone-in short ribs
- 4 tbsp unsalted butter
- 1 cup red wine (or white for lighter flavor)
- 6 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt & pepper to taste
- 1 baguette, sliced
- 2 cups Gruyère cheese, grated
Instructions
- Caramelize Onions: Cook onions in butter over medium-low heat for 30–40 minutes until golden.
- Brown Short Ribs: Season ribs, sear in Dutch oven until browned. Remove and set aside.
- Deglaze: Add wine, scraping browned bits. Return onions and ribs to pot.
- Simmer Broth: Add beef broth, bay leaves, and thyme. Cover and simmer 2–3 hours until ribs are tender. Remove ribs, shred meat, and return to soup.
- Prepare Gruyère Toast: Toast baguette slices, top with Gruyère, and broil until bubbly.
- Serve: Ladle soup into bowls, float Gruyère toast on top, and enjoy.
Notes
- Red wine adds depth; white wine creates lighter flavor.
- Add mushrooms for earthy richness.
- Bone marrow enhances broth’s indulgence.
- Vegetarian option: lentils + mushroom broth.
- Soup improves overnight—make ahead for deeper flavor.
- Always toast bread fresh before serving for crispness.