Why Make This Recipe
French Onion Short Rib Soup with Gruyère Toast is a comforting dish that combines the rich flavors of beef short ribs and sweet caramelized onions. This hearty soup is perfect for chilly evenings and brings a touch of gourmet comfort to your dining table. The melted Gruyère cheese on top of toasted baguette adds a delicious and creamy element that enhances the overall experience. Whether you’re hosting a dinner or simply want to treat yourself, this soup is a fantastic choice.
How to Make French Onion Short Rib Soup with Gruyère Toast
Ingredients:
- 2 lbs bone-in beef short ribs
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- ½ tsp dried thyme
- 3 tbsp butter
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tbsp all-purpose flour
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- ½ tsp dried thyme (or 2 sprigs fresh thyme)
- 1 baguette, sliced
- 1 cup Gruyère cheese, grated
- 1 tbsp butter, melted
Directions:
- Season the short ribs with salt, black pepper, garlic powder, and dried thyme. Sear them in olive oil over medium-high heat until browned.
- In the same pot, melt the butter and add the sliced onions and sugar. Cook over medium heat for 25-30 minutes until caramelized.
- Stir in the minced garlic and cook for 1-2 minutes. Sprinkle the flour over the onions and stir to coat them.
- Pour in the beef broth and add Worcestershire sauce, bay leaf, and thyme. Add the seared short ribs, bring to a simmer, cover, and cook on low for 2.5 to 3 hours.
- Remove the short ribs, shred the meat, and return it to the pot. Simmer for an additional 10 minutes.
- Preheat the oven to 375°F (190°C). Brush the baguette slices with melted butter, top with Gruyère cheese, and bake until melted.
- Ladle the soup into bowls, top with Gruyère toast, and serve.
How to Serve French Onion Short Rib Soup with Gruyère Toast
Serve this soup warm in bowls, ensuring each serving has a piece of the cheesy Gruyère toast on top. You can garnish it with a sprinkle of fresh thyme or parsley for a pop of color. This soup pairs well with a simple salad or some crusty bread for a complete meal.
How to Store French Onion Short Rib Soup with Gruyère Toast
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. If you have leftover Gruyère toast, it’s best to store the soup and the toast separately. Reheat the soup on the stove over low heat, adding a splash of broth if needed to restore the consistency.
Tips to Make French Onion Short Rib Soup with Gruyère Toast
- Make sure to slice the onions thinly for even caramelization.
- Don’t rush the caramelizing process; it enhances the flavor.
- Feel free to adjust the seasonings to your taste; adding a touch of red wine can add depth.
- For a crunchier toast, let the baguette slices bake until golden brown.
Variation
For a lighter version, you can use boneless beef chuck instead of short ribs. You could also add vegetables like carrots or celery for added flavor and nutrition.
FAQs
Can I make this soup ahead of time?
Yes, this soup is great for meal prep. You can make it a day in advance, and the flavors will continue to develop.
Can I use a different type of cheese?
Yes, you can substitute Gruyère cheese with Swiss cheese or mozzarella if you prefer.
Is it possible to make this soup in a slow cooker?
Yes, you can sear the ribs as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours until the meat is tender.
French Onion Short Rib Soup with Gruyère Toast
Ingredients
For the Soup
- 2 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp dried thyme
- 3 tbsp butter For caramelizing onions
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp sugar To help with caramelization
- 1 tbsp all-purpose flour
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme (or 2 sprigs fresh thyme)
For the Gruyère Toast
- 1 cup Gruyère cheese, grated
- 1 tbsp butter, melted For brushing
Instructions
Preparation
- Season the short ribs with salt, black pepper, garlic powder, and dried thyme.
- Sear them in olive oil over medium-high heat until browned.
- In the same pot, melt the butter and add the sliced onions and sugar.
- Cook over medium heat for 25-30 minutes until caramelized.
- Stir in the minced garlic and cook for 1-2 minutes.
- Sprinkle the flour over the onions and stir to coat them.
- Pour in the beef broth and add Worcestershire sauce, bay leaf, and thyme.
- Add the seared short ribs, bring to a simmer, cover, and cook on low for 2.5 to 3 hours.
- Remove the short ribs, shred the meat, and return it to the pot.
- Simmer for an additional 10 minutes.
Baking the Gruyère Toast
- Preheat the oven to 375°F (190°C).
- Brush the baguette slices with melted butter, top with Gruyère cheese, and bake until melted.
Serving
- Ladle the soup into bowls, top with Gruyère toast, and serve.