French Onion Short Rib Soup with Cheesy Gruyère Toast
This French Onion Short Rib Soup with Cheesy Gruyère Toast mixes deep beef flavor with sweet caramelized onions and melted Gruyère, creating a warm and filling meal for cold nights.
Ingredients
Main Ingredients
- 2 lbs short ribs Beef short ribs
- 4 large onions, thinly sliced Yellow or white onions work best
- 4 cloves garlic, minced
- 6 cups beef broth Use good quality broth
- 1 cup dry white wine For deglazing and added flavor
- 1 tablespoon fresh thyme Or 1 teaspoon of dried thyme
- Salt and pepper to taste
- 8 oz Gruyère cheese, grated
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat. Season the short ribs with salt and pepper and brown them on all sides. Remove the ribs and set aside.
- In the same pot, add the onions and cook until caramelized, about 20-25 minutes. Add garlic and cook for an additional minute.
Cooking
- Deglaze the pot with white wine, scraping up any browned bits. Add the beef broth and thyme. Return the short ribs to the pot, cover, and simmer for about 2 hours until the meat is tender.
- Preheat the broiler.
- Remove the short ribs and shred the meat, returning it to the soup.
Serving
- On a baking sheet, place baguette slices, top with Gruyère cheese, and broil until bubbly and golden.
- Serve the soup hot, topped with cheesy toast.
Notes
Tips: Brown the short ribs well to add deep flavor. Caramelize the onions slowly for the best sweetness. Use good beef broth and a splash of white wine for balance. Broil the toast last so the cheese stays bubbly and fresh.