Get ready to make a show-stopping comfort dish that’s as cozy as it is luxurious: French Onion Short Rib Soup with Gruyère Toast. This soup takes everything you love about classic French onion—sweet, golden caramelized onions, deep savory broth, and that irresistible cheese toast topper—and cranks things up with melt-in-your-mouth shredded short rib. Each bite is rich, beefy, and layered with flavor, perfect for a chilly evening or when you want to impress someone special. You’ll fall head over heels for this robust soup-meets-stew, guaranteed.
Ingredients You’ll Need
The ingredients for this French Onion Short Rib Soup with Gruyère Toast might feel simple, but every single one matters. From the meaty short ribs to the melty cheese, each component adds a new layer of flavor, texture, or even color. Treat yourself to high-quality basics for a truly memorable meal!
- Bone-in beef short ribs (2 pounds): These are your secret weapon for ultra-rich, satisfying broth and luscious, tender bites of beef.
- Olive oil (1 tablespoon for ribs, 2 tablespoons for onions, 1 tablespoon for bread): Essential for browning meat and toasting baguette, adding a subtle fruity depth.
- Salt and pepper (to taste, plus ½ teaspoon salt for onions): Absolutely crucial for seasoning all the layers—taste as you go!
- Beef broth (8 cups): Helps create a hearty, soul-warming base for your soup.
- Bay leaf (1) and fresh thyme (2 sprigs plus extra for garnish): These aromatics add earthy, herbal notes that elevate the flavor profile.
- Unsalted butter (2 tablespoons): Gives the onions a silky richness as they caramelize.
- Yellow onions (4 large, thinly sliced): The heart and soul of the dish, they turn irresistibly sweet and golden with time.
- Sugar (1 teaspoon): Helps the onions caramelize quicker and boosts their natural sweetness.
- Garlic (2 cloves, minced): Adds warmth and a lovely aromatic kick.
- Dry white wine or sherry (½ cup, optional): A splash gives a sophisticated acidity that brightens the broth (but skip if you prefer non-alcoholic).
- All-purpose flour (1 tablespoon): Thickens the soup ever-so-slightly, making it delightfully velvety.
- Baguette (1, sliced): The classic topper for soaking up all that savory broth.
- Gruyère cheese (1½ cups, shredded): Melts to a nutty, bubbly perfection and is totally non-negotiable here.
How to Make French Onion Short Rib Soup with Gruyère Toast
Step 1: Sear and Simmer the Short Ribs
Season your beef short ribs generously with salt and pepper, because the initial browning really makes the beef stand out in the final soup. Heat the olive oil in a big Dutch oven (or any heavy-bottomed pot you love working with) over medium-high, then sear those short ribs on all sides until they’ve developed a deep golden crust. This usually takes about 8 to 10 minutes and is totally worth the patience. Add your beef broth, bay leaf, and thyme, bring it all to a boil, then turn the heat down and let it simmer slowly—covered—until the meat more or less falls off the bone, about 2 to 2½ hours. When it’s done, pull out the ribs and shred the meat, discarding any bones and fatty bits, then strain and save that liquid gold of a broth.
Step 2: Caramelize the Onions
Grab a clean pot and melt your butter with the olive oil over medium heat. Toss in those thinly sliced onions with a pinch of salt and sugar, and then let them cook down—slow and steady—stirring every so often for a solid 35 to 40 minutes. You want them meltingly soft and richly caramelized, not just lightly browned. At the end, stir in garlic until fragrant, just a minute or so, and then sprinkle over the flour and cook for one more minute to take away the raw taste.
Step 3: Deglaze and Build the Soup
Now comes the fun bit—deglazing! Pour your wine or sherry (if using) into the pot and scrape up all those browned onion goodness bits from the bottom. This is flavor heaven. Gradually add back in your reserved beef broth and stir until it’s all well mixed. Return the shredded short rib meat to the pot and let everything simmer together for about 10 minutes. This last simmer helps the flavors come together into something truly special. Taste and add a bit more salt or pepper if needed.
Step 4: Make the Gruyère Toast
Preheat your broiler and grab your favorite baking sheet. Lay the baguette slices out and brush them with olive oil, then broil just until golden and crisp—watch closely, as they brown fast! Top them with heaps of shredded Gruyère, then slip them back under the broiler. Pull them out when they’re melty and bubbly and frankly irresistible.
Step 5: Serve and Savor
Ladle your piping hot French Onion Short Rib Soup with Gruyère Toast into bowls. Float a cheese toast on top (or set it alongside for dunking), then finish with a few fresh thyme leaves if you’d like. This is the moment you’ve been waiting for—dig in and enjoy every layered, cozy spoonful!
How to Serve French Onion Short Rib Soup with Gruyère Toast
Garnishes
A sprinkle of freshly chopped thyme is the go-to garnish and brings a final pop of herbal freshness to each bowl of French Onion Short Rib Soup with Gruyère Toast. A crack of freshly ground black pepper adds a little bit of bite, and a dusting of extra Gruyère never hurts. If you love a touch of color, try a bit of finely chopped parsley for an extra-bright finish.
Side Dishes
The soup is a meal in itself, but if you want to make things feel extra bistro-worthy, a crisp green salad with mustardy vinaigrette or some roasted root vegetables complements the richness beautifully. For an indulgent touch, add a little charcuterie or a few pickles alongside.
Creative Ways to Present
To really wow your guests, ladle the soup into oven-safe bowls, top each with Gruyère toasts, and finish them under the broiler so you get that gooey cheese crust right on top. For family style fun, serve everything in a big Dutch oven at the table and let everyone build their own Gruyère toast toppers. French Onion Short Rib Soup with Gruyère Toast is always a showstopper, any way you serve it.
Make Ahead and Storage
Storing Leftovers
Let the soup cool before transferring to airtight containers—store the bread and cheese separately so the toasts stay crisp. The soup will keep in the fridge for 3–4 days, and many say it tastes even better on day two!
Freezing
French Onion Short Rib Soup with Gruyère Toast freezes beautifully (minus the bread). Portion the soup into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Toast and cheese should always be made fresh for the best texture.
Reheating
Gently reheat the soup on the stovetop over medium-low, stirring occasionally. If you’re in a hurry, you can use the microwave (cover loosely to avoid splatters). Always build fresh Gruyère toasts just before serving so you get that perfect crunch and bubbly cheese topping.
FAQs
Can I use boneless short ribs instead of bone-in?
Yes, you can substitute boneless if that’s what you have, but bone-in ribs add more richness and depth to the broth. If you go boneless, maybe toss in a marrow bone or two for that extra flavor boost!
What is the best type Main Course, Soup
Yellow onions are the gold standard for French Onion Short Rib Soup with Gruyère Toast—they caramelize beautifully and deliver tons of flavor. If needed, sweet onions work too, but avoid red onions as they change the color and sweetness profile.
Is the wine or sherry absolutely necessary?
Not at all! The wine adds depth and a subtle acidity, but the soup is plenty delicious without it. If you skip it, maybe use a bit of extra broth or a splash of apple cider vinegar for brightness.
Can I make this soup gluten-free?
Absolutely—just swap the all-purpose flour for your favorite gluten-free flour or cornstarch, and use gluten-free bread for those wonderful Gruyère toasts. The rest of the ingredients are naturally gluten-free.
Do I have to serve the Gruyère toasts on top of the soup?
Nope! While the classic is to float that cheesy toast right on top, you can easily serve them on the side for dunking. This is especially helpful if you’re feeding kids or prefer your bread extra crispy.
Final Thoughts
There’s just something magical about a pot of French Onion Short Rib Soup with Gruyère Toast simmering away in the kitchen—the irresistible aroma is half the fun! I hope you fall in love with this cozy classic as much as I have. Grab your favorite bowl, build that bubbly cheese toast, and savor every comforting bite.
Print
French Onion Short Rib Soup with Gruyère Toast Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of French Onion Short Rib Soup with Gruyère Toast. This hearty, soul-warming soup combines tender beef short ribs, deeply caramelized onions, and gooey Gruyère cheese for a delicious twist on classic French onion soup.
Ingredients
For the short ribs and broth:
- 2 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 cups beef broth
- 1 bay leaf
- 2 sprigs fresh thyme
For the onion base:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions (thinly sliced)
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cloves garlic (minced)
- ½ cup dry white wine or sherry (optional)
- 1 tablespoon all-purpose flour
For the Gruyère toast:
- 1 baguette (sliced)
- 1½ cups shredded Gruyère cheese
- 1 tablespoon olive oil
- Optional: fresh thyme for garnish
Instructions
- Prepare the short ribs and broth: Season short ribs with salt and pepper. Sear in a Dutch oven until browned. Add beef broth, bay leaf, and thyme. Simmer until tender. Shred meat and strain broth.
- Make the onion base: Caramelize onions in butter and oil. Add sugar, salt, garlic, and flour. Deglaze with wine, then add broth and shredded meat. Simmer to combine flavors.
- Prepare the Gruyère toast: Brush baguette slices with oil and toast. Top with Gruyère and broil until melted.
- Serve: Ladle soup into bowls, top with Gruyère toasts, and garnish with fresh thyme.
Notes
- For a richer flavor, refrigerate the soup overnight and reheat the next day.
- You can also finish the soup in oven-safe bowls with the toast and cheese broiled on top, classic French onion style.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course, Soup
- Method: Stovetop, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with toast
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
