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French Onion Short Rib Soup with Gruyère Toast

Comforting French Onion Short Rib Soup with Gruyère Toast

A warm, hearty bowl of French Onion Short Rib Soup with Gruyère Toast, combining layers of sweet onions and tender ribs in a savory broth.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 lbs Bone-in Beef Short Ribs Substitute with boneless short ribs if preferred.
  • 2 tbsp Olive Oil Can substitute with vegetable oil.
  • to taste Salt and Black Pepper Essential for seasoning; adjust to taste.
  • 1 tsp Garlic Powder Fresh garlic can be used as an alternative.
  • 1 tsp Dried Thyme Fresh thyme can replace it.
  • 3 tbsp Butter Unsalted butter is preferred.
  • 4 large Yellow Onions Traditional but sweet onions can work.
  • 3 cloves Garlic Cloves Fresh garlic is preferred.
  • 1 tsp Sugar Brown sugar can also be used.
  • 2 tbsp All-Purpose Flour Can be omitted for gluten-free diets.
  • 6 cups Beef Broth Low-sodium broth can be used.
  • 1 tbsp Worcestershire Sauce Soy sauce can be a substitute.
  • 1 Bay Leaf Remove before serving.
For the Gruyère Toast
  • 1 large Baguette Any crusty bread can be used.
  • 1 cup Gruyère Cheese Swiss or mozzarella are suitable substitutes.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for French Onion Short Rib Soup with Gruyère Toast
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season the bone-in beef short ribs with salt and black pepper, then add them to the hot pot. Sear the ribs for about 3-4 minutes on each side until they are golden brown.
  2. In the same pot, reduce heat to medium and add 3 tablespoons of unsalted butter. Once melted, add 4 sliced yellow onions and stir well to coat. Allow the onions to cook slowly, stirring occasionally, for about 25-30 minutes until they are deeply caramelized.
  3. Once the onions are perfectly caramelized, stir in 3 minced garlic cloves and a pinch of sugar. Cook for another 2-3 minutes until the garlic is fragrant. Next, add 2 tablespoons of all-purpose flour, stirring continuously for about a minute.
  4. Pour in 6 cups of beef broth, scraping the bottom of the pot. Add 1 tablespoon of Worcestershire sauce, 1 dried bay leaf, and a teaspoon of dried thyme. Bring to a gentle simmer for 5-10 minutes.
  5. Return the seared short ribs to the pot, cover, and reduce heat to low. Allow the soup to simmer gently for 2-3 hours.
  6. After the short ribs have cooked, remove the bay leaf and taste the soup. Adjust seasoning as desired.
  7. While the soup is simmering, preheat your broiler. Slice a baguette and top each piece with grated Gruyère cheese and a little melted butter. Broil for about 3-5 minutes.
  8. Ladle the soup into bowls, ensuring each serving has a piece of short rib. Top with the crispy Gruyère toast and serve warm.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 250mgIron: 4mg

Notes

This soup actually improves in flavor, making it ideal for meal prep or a delicious next-day lunch.

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