French Onion Short Rib Soup with Gruyère Toast
A comforting dish that combines the rich flavors of beef short ribs and sweet caramelized onions, topped with melted Gruyère cheese on toasted baguette.
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.
Notes
Make sure to slice the onions thinly for even caramelization. Don’t rush the caramelizing process; it enhances the flavor. For a crunchier toast, let the baguette slices bake until golden brown.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 42gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 1200mgFiber: 3gSugar: 5g
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