Description
A rich and comforting French Onion Short Rib Soup topped with tender shredded short ribs and served with cheesy Gruyère toasted baguette slices. This hearty soup combines caramelized onions, robust beef broth, and aromatic herbs, finished with a golden, bubbly Gruyère cheese toast for the perfect cozy meal.
Ingredients
Scale
Soup
- 2 lbs beef short ribs
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- 1 cup dry white wine
- 6 cups beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Cheesy Gruyère Toast
- 1 French baguette, sliced
- 2 cups Gruyère cheese, shredded
- 2 tbsp butter, softened
- 1 garlic clove, halved
- Fresh thyme (for garnish)
Instructions
- Season short ribs: Generously season the beef short ribs with salt and pepper to enhance flavor before cooking.
- Sear short ribs: Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside to build a rich base flavor.
- Caramelize onions: In the same pot, add sliced onions and cook for 20-25 minutes, stirring occasionally until they turn golden brown and caramelized, contributing a deep sweetness to the soup.
- Add aromatics: Stir in minced garlic, thyme, and bay leaf with the onions, cooking for an additional minute to release their fragrance.
- Deglaze pot: Pour in the dry white wine to deglaze, scraping up browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly and concentrate flavor.
- Add liquids and short ribs: Stir in beef broth, balsamic vinegar, and Worcestershire sauce. Return the seared short ribs to the pot, combining all ingredients.
- Simmer soup: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours until the short ribs are tender and flavorful.
- Shred meat: Remove short ribs from the soup, shred the meat discarding bones, then return shredded meat to the pot. Remove and discard the bay leaf.
- Preheat oven for toast: Set your oven to 375°F (190°C) preparing for the cheesy Gruyère toast.
- Prepare baguette slices: Spread softened butter on one side of each baguette slice, place them on a baking sheet, and rub each slice with the cut side of the halved garlic clove for extra flavor.
- Top and bake toast: Sprinkle shredded Gruyère cheese on each slice and bake for 10-12 minutes, until cheese is melted, bubbly, and golden brown.
- Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve alongside the cheesy Gruyère toast garnished with fresh thyme for a complete and comforting meal.
Notes
- For best flavor, use a good quality dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Make sure to caramelize onions slowly to develop their natural sweetness without burning.
- Short ribs can also be cooked in a slow cooker overnight as an alternative method.
- If preferred, replace the French baguette with a crusty sourdough bread.
- Gruyère cheese adds authentic nutty flavor but Swiss or Emmental can be substituted if needed.
