Rich French Onion Soup with Tender Short Ribs & Gruyère Bread
A rich, warming soup featuring deep caramelized onions, tender short ribs, and topped with cheesy Gruyère bread. Perfect for cold nights.
Ingredients
For the Soup
- 2 large large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup red wine
- 1 pound short ribs
- Salt and pepper to taste
For the Topping
- 4 slices crusty bread
- 1 cup Gruyère cheese, shredded
- Fresh thyme for garnish
Instructions
Preparation
- In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook until caramelized, about 30 minutes.
- Add the short ribs and season with salt and pepper. Cook for an additional 5 minutes.
- Pour in the red wine and let it simmer until reduced by half.
- Add the beef broth and stir, then bring to a boil. Reduce the heat and let it simmer for 1.5 to 2 hours until the short ribs are tender.
- Preheat the oven to 350°F (175°C).
- Place the slices of bread on a baking sheet, top them with Gruyère cheese and bake until the cheese is bubbly and golden.
- Serve the soup hot, topped with the cheese bread and garnished with fresh thyme.
Notes
Cool the soup to room temperature before storing. Keep the soup and cheese bread separate. Store soup in an airtight container in the fridge for up to 3 days. Freeze the soup in a sealed container for up to 3 months; thaw overnight in the fridge before reheating. Cook onions low and slow for the best caramelization. Brown the short ribs well for more flavor. Reduce the wine properly so it does not taste sharp. Toast the bread first if you want extra crispness under the cheese.