French Onion Short Rib Soup with Gruyère Toast

 This French Onion Short Rib Soup with Cheesy Gruyère Toast recipe combines the comforting flavors of French Onion Soup with the rich tenderness of braised beef short ribs. Sweet caramelized onions and savory beef broth are enhanced by succulent short ribs, all topped with golden, bubbly Gruyère cheese on toasted bread. This homemade soup is a luxurious and satisfying meal.   

• Keyword Focus: French Onion Short Rib Soup, Short Rib Soup, French Onion Soup Recipe, Cheesy Gruyère Toast, Hearty Soup Recipe, Beef Soup.

Recipe Details:

• Cuisine: French-Inspired
• Course: Main Course, Soup
• Prep Time: 30 minutes
• Cook Time: 3-4 hours (including braising short ribs)
• Total Time: 3 hours 30 minutes - 4 hours 30 minutes
• Yields: 6-8 servings

Ingredients:

For the Braised Beef Short Ribs:

• 2-3 lbs Bone-in Beef Short Ribs (English cut)
• 2 tablespoons Olive Oil
• 1 large Yellow Onion, roughly chopped
• 2 Carrots, roughly chopped
• 2 Celery Stalks, roughly chopped
• 3-4 cloves Garlic, smashed
• 1 tablespoon Tomato Paste
• 1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
• 4 cups Beef Broth
• 2 sprigs Fresh Thyme
• 1 Bay Leaf
• Salt and Freshly Ground Black Pepper to taste

For the French Onion Soup:

• 2 tablespoons Butter
• 4 large Yellow Onions, thinly sliced
• 1 teaspoon Sugar
• 1/2 cup Dry Sherry or Dry White Wine
• Reserved Braising Liquid from Short Ribs (about 6-7 cups, strain if desired)
• Salt and Freshly Ground Black Pepper to taste

For the Cheesy Gruyère Toast:

• 1 French Baguette, sliced into 1-inch thick pieces
• 2 tablespoons Butter, softened
• 2 cups Shredded Gruyère Cheese
• Fresh Parsley or Chives, chopped (for garnish, optional)

Equipment:

• Large Dutch oven or oven-safe pot with a tight-fitting lid
• Large skillet (if not using a Dutch oven for searing)
• Large saucepan or pot for the soup
• Baking sheet
• Measuring cups and spoons

Instructions:

Part 1: Braise the Beef Short Ribs (Can be done ahead of time):

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Season Beef: Pat the short ribs dry and season generously with salt and pepper.
3. Sear Beef: Heat olive oil in the Dutch oven (or skillet) over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside.
4. Sauté Vegetables: Add onion, carrots, and celery to the pot. Cook until softened and slightly caramelized, about 5-7 minutes. Add garlic and cook for 1 minute more.
5. Add Tomato Paste: Stir in tomato paste and cook for 1 minute.
6. Deglaze: Pour in red wine, scraping up any browned bits. Simmer for 5 minutes.
7. Add Broth and Herbs: Add beef broth, thyme, and bay leaf. Bring to a simmer.
8. Return Ribs: Return short ribs to the pot, ensuring they are mostly submerged. Cover and braise in the oven for 2.5-3.5 hours, or until fork-tender.
9. Rest and Shred: Once done, remove ribs and let them rest. Strain the braising liquid, reserving it. Shred the short rib meat, discarding bones and excess fat.

Part 2: Make the French Onion Soup:

1. Caramelize Onions: In a large saucepan or pot, melt butter over medium-low heat. Add sliced onions and sugar. Cook slowly, stirring frequently, until deeply golden brown and caramelized, about 30-45 minutes. This step is crucial for flavor.
2. Deglaze with Sherry: Increase heat to medium, pour in sherry (or white wine), and scrape up any browned bits from the bottom of the pot. Cook until the liquid is almost evaporated.
3. Add Braising Liquid and Short Ribs: Pour in the reserved braising liquid (strain if desired for a smoother soup). Add the shredded short rib meat. Bring to a simmer. Season with salt and pepper to taste. Simmer for at least 15 minutes to allow flavors to meld.

Part 3: Prepare Cheesy Gruyère Toast:

1. Preheat Broiler: Preheat your broiler.
2. Toast Bread: Arrange baguette slices on a baking sheet. Lightly butter both sides of the bread. Broil for 2-3 minutes per side, or until lightly golden and crisp.
3. Add Cheese: Pile shredded Gruyère cheese generously on one side of each toasted bread slice.
4. Broil Cheese: Return the baking sheet to the broiler and broil until the cheese is melted, bubbly, and golden brown, about 1-3 minutes. Watch carefully to prevent burning.

To Serve:

1. Ladle the hot French Onion Short Rib Soup into oven-safe bowls.
2. Top each bowl with one or two slices of the cheesy Gruyère toast.
3. Garnish with fresh chopped parsley or chives, if desired. Serve immediately and enjoy!

Enjoy this rich and comforting French Onion Short Rib Soup with Cheesy Gruyère Toast!