French Onion Short Rib Soup with Gruyère Toast
Imagine the heartwarming aroma of caramelized onions mingling with tender short ribs, all topped with a slice of crusty bread blanketed in melted Gruyère cheese. Welcome to the world of French Onion Short Rib Soup with Gruyère Toast—a dish that feels like a comforting embrace on a chilly day.
Why You’ll Love This Recipe
This recipe is a delightful fusion of rich, savory flavors. The slow-braised short ribs add a depth of flavor to the classic French onion soup, making each spoonful a gourmet experience. The Gruyère toast adds the perfect touch of cheesy decadence, turning this soup into a complete meal.
Kitchen Equipment You’ll Need
- Large, oven-safe Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Broiler or oven with broiler setting
Ingredients
For the Short Ribs:
- 2 pounds bone-in short ribs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
For the Onion Soup:
- 3 tablespoons unsalted butter
- 4 large onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon sugar
- 1/2 cup dry white wine (or beef broth for substitution)
- 8 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
For the Gruyère Toast:
- 4 slices of baguette (or crusty bread)
- 1 cup Gruyère cheese, shredded
- 1 tablespoon olive oil or butter, for brushing
Step-by-Step Instructions
Step 1: Prepare the Short Ribs
- Preheat your oven to 325°F (165°C).
- Season the short ribs generously with salt, pepper, and smoked paprika.
- Heat olive oil in a large, oven-safe Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Step 2: Caramelize the Onions
- In the same Dutch oven, melt butter over medium heat.
- Add the onions and sugar, stirring occasionally, and cook for 25–30 minutes until deeply caramelized.
- Stir in the garlic and cook for another minute.
Step 3: Build the Soup Base
- Deglaze the pot by adding white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.
- Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
- Return the seared short ribs to the pot.
Step 4: Braise the Soup
- Cover the Dutch oven with a lid and transfer to the preheated oven.
- Braise for 2.5–3 hours, or until the short ribs are tender and falling off the bone.
- Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the soup. Adjust seasoning with salt and pepper.
Step 5: Prepare the Gruyère Toast
- Preheat your oven’s broiler or set the oven to 450°F (230°C).
- Brush the baguette slices with olive oil or butter and toast until lightly golden.
- Top each slice with a generous amount of Gruyère cheese. Place under the broiler until the cheese is melted and bubbly.
Step 6: Serve
- Ladle the soup into bowls. Top each bowl with a slice of Gruyère toast, or serve the toast on the side for dipping.
- Garnish with additional thyme or parsley, if desired.
Tips for Success
- Ensure the onions are fully caramelized for maximum flavor development.
- The longer the short ribs braise, the more tender they become.
- For a richer flavor, use the wine to deglaze the pot.
Additional Tips or Variations
- Substitute Gruyère with Swiss cheese for a milder taste.
- Add a splash of balsamic vinegar to the onions for extra depth.
- For a heartier meal, add some cooked barley or farro to the soup.
Nutritional Highlights (Per Serving)
- Calories: Approximately 550
- Protein: 35g
- Carbohydrates: 30g
- Fat: 35g
- Fiber: 3g
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld together. Just reheat gently on the stove before serving.
What can I use instead of short ribs?
Beef chuck or oxtail can be used as alternatives to short ribs.
Can I freeze this soup?
Yes, the soup can be frozen without the Gruyère toast. Simply store it in an airtight container for up to three months.
Conclusion
This French Onion Short Rib Soup with Gruyère Toast is more than a meal; it’s an experience. I invite you to try this recipe and share your culinary journey with friends and family. Don’t forget to let me know how it turned out in the comments below!
