French Onion Short Rib Soup & Gruyère Toast
A rich and hearty bowl of French Onion Short Rib Soup topped with gooey Gruyère cheese toast, perfect for winter gatherings.
Ingredients
Main Ingredients
- 2 lbs short ribs (bone-in)
- 4 medium yellow onions, thinly sliced
- 4 cups beef broth
- 1 teaspoon sugar to enhance caramelization
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 4 slices crusty bread (such as baguette)
- 1 cup Gruyère cheese, grated
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Season the short ribs with salt and pepper and add them to the pot. Sear until browned on all sides—about 3 to 4 minutes per side. Remove the short ribs and set aside.
- In the same pot, add the butter and sliced onions. Cook over medium-low heat, stirring frequently, for about 20 minutes until the onions are deeply caramelized. If they stick to the pot, add a splash of beef broth to help loosen them.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Return the short ribs to the pot, pour in the beef broth, add the sugar, and sprinkle with thyme. Stir well to combine and bring to a simmer.
- Reduce the heat to low and cover, letting it simmer for about an hour or until the short ribs are very tender.
- While the soup simmers, preheat your oven to 350°F (175°C). Lay the slices of bread on a baking sheet, sprinkle them with grated Gruyère cheese, and bake for 10-15 minutes or until the cheese is bubbly and golden brown.
- Once the short ribs are tender, remove them from the soup, shred the meat, and return it to the pot. Serve the soup hot, garnished with Gruyère toast on the side.
Notes
If you prefer, you can substitute short ribs with chuck roast for a different twist. Ensure your onions are caramelized over a low flame; this step is crucial for flavor.