French Onion Short Rib Soup with Gruyère Toast
This comforting and savory soup combines the deep, rich flavors of French onion soup with tender, slow-braised short ribs and a decadent Gruyère toast topping. The result is a hearty, soul-warming dish perfect for a special occasion or cozy winter meal.
Ingredients:
For the Soup:
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- 6 cups beef broth (preferably homemade or low-sodium)
- 1 cup dry white wine
- 1 tablespoon balsamic vinegar (optional for extra depth)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
For the Gruyère Toast:
- 1 loaf of crusty French baguette, sliced
- 2 tablespoons unsalted butter
- 2 cups grated Gruyère cheese
- 1 tablespoon fresh thyme (optional)
Instructions:
1. Prepare the Short Ribs:
- Preheat the oven to 350°F (175°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the short ribs on all sides (about 3-4 minutes per side), then remove and set them aside.
- In the same pot, add a bit more olive oil if needed, and sauté the onions over medium heat until they soften, about 10-12 minutes. Stir occasionally to avoid burning.
- Add the garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Soup:
- Add the wine to deglaze the pot, scraping up any browned bits from the bottom.
- Stir in the thyme, bay leaf, and balsamic vinegar, then return the short ribs to the pot.
- Pour in the beef broth and bring the mixture to a simmer. Cover and transfer the pot to the oven.
- Bake the short ribs for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Once done, remove the short ribs from the pot, shred the meat, and discard any bones. Return the shredded meat to the soup and stir well. Taste for seasoning and adjust with salt and pepper as needed.
3. Make the Gruyère Toasts:
- Preheat the broiler in your oven.
- Spread butter on the slices of baguette and place them on a baking sheet.
- Toast the bread under the broiler until golden brown, about 1-2 minutes.
- Remove from the oven, sprinkle the grated Gruyère cheese generously on top of each slice, and broil again until the cheese is melted and bubbly, about 2-3 minutes.
- Optionally, sprinkle with fresh thyme for added flavor.
4. Serve:
- Ladle the soup into bowls, ensuring a good amount of short rib and onions in each.
- Place a Gruyère toast on top of each bowl of soup.
- Serve immediately, and enjoy the comforting flavors of French onion soup with a hearty short rib twist!
Tips:
- For a deeper flavor, let the soup rest for a few hours or even overnight, then reheat before serving.
- If you don’t have a Dutch oven, you can braise the short ribs in a heavy pot on the stovetop, though make sure the lid fits tightly to trap the moisture.
This soup is the perfect blend of tender beef, caramelized onions, and melted cheese, making it an unforgettable dish for any occasion.