Why You’ll Love This Recipe
French Onion Short Rib Soup with Gruyère Toast takes the soul-warming comfort of classic French onion soup and elevates it with fall-apart tender short ribs. The result is a deeply savory, slow-simmered soup with layers of richness that feel indulgent yet balanced. Sweet, caramelized onions form the backbone, while the beefy depth of short ribs turns this into a true meal rather than a starter.
What makes this recipe special is patience paying off. As the onions slowly caramelize and the short ribs braise, the flavors meld into something complex and restaurant-worthy. I tested this soup both with and without wine, and found that a splash of wine adds welcome depth without overpowering the broth. Finished with crisp Gruyère toast that melts beautifully over the soup, this dish is perfect for cold evenings, weekend cooking, or when you want a show-stopping bowl of comfort.
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French Onion Short Rib Soup with Gruyère Toast – Deeply Savory and Luxuriously Cozy
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A deeply flavorful, cozy soup made with slow-braised short ribs, caramelized onions, rich beef broth, and finished with cheesy Gruyère toasts inspired by classic French onion soup.
Ingredients
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 6 cups beef broth
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1 baguette, sliced
- 1 1/2 cups shredded Gruyère cheese
- 1 tbsp butter (for toasts)
Instructions
- Heat olive oil in a large pot over medium-high heat and sear short ribs on all sides until browned; remove and set aside.
- In the same pot, add onions and cook over medium heat for 25–30 minutes until deeply caramelized.
- Add garlic and tomato paste; cook for 1 minute.
- Deglaze with white wine, scraping up browned bits.
- Return short ribs to the pot and add beef broth, thyme, bay leaf, salt, and pepper.
- Bring to a simmer, cover, and cook on low for 2–2.5 hours until ribs are tender.
- Remove ribs, shred meat, discard bones, and return meat to soup.
- Toast baguette slices, butter lightly, top with Gruyère, and broil until melted and bubbly.
- Serve soup hot with Gruyère toasts on top or on the side.
Notes
- Caramelizing onions slowly is key to deep flavor.
- Soup tastes even better the next day.
- You can use oven-braised short ribs if preferred.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef short ribs
Short ribs provide rich, meaty flavor and become incredibly tender when slow-cooked.
Yellow onions
Yellow onions are ideal for caramelizing, offering sweetness and depth as they cook down.
Olive oil
Olive oil helps brown the ribs and start the caramelization process.
Butter
Butter adds richness and enhances the sweetness of the onions.
Garlic
Garlic adds aromatic depth that supports the beef and onions.
Beef broth
Beef broth forms the base of the soup and carries the deep savory flavor.
Dry white wine
White wine adds acidity and complexity, balancing the richness of the soup.
Fresh thyme
Thyme brings subtle earthiness that complements the onions and beef.
Bay leaf
Bay leaf adds background depth during simmering.
Salt
Salt sharpens and balances all flavors in the soup.
Black pepper
Black pepper adds gentle warmth and contrast.
Baguette slices
Baguette slices form the base of the Gruyère toast.
Gruyère cheese
Gruyère melts smoothly and adds nutty, savory richness to the finished soup.
Directions
Season the short ribs generously with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat and brown the short ribs on all sides. Remove and set aside.
Reduce the heat to medium and add butter to the pot. Add the sliced onions and cook slowly, stirring often, until deeply caramelized and golden, about 30 to 40 minutes. Stir in the garlic and cook briefly until fragrant.
Deglaze the pot with white wine, scraping up any browned bits. Add the beef broth, thyme, bay leaf, and the browned short ribs. Bring to a gentle simmer, cover, and cook on low heat for 2 to 2½ hours, until the short ribs are very tender.
Remove the short ribs, shred the meat, and discard bones and excess fat. Return the meat to the pot and adjust seasoning as needed.
Toast the baguette slices until crisp, then top generously with Gruyère cheese and broil until melted and bubbly.
Serve the soup hot with Gruyère toast placed on top or alongside.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 to 6 people. Preparation time is about 20 minutes, with a cooking time of 2½ to 3 hours. Total time required is roughly 3 hours.
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over low heat. Prepare fresh Gruyère toast when serving for best texture.
Variations and Customizations
This soup is very flexible. For an even deeper flavor, the soup can be finished with a small splash of sherry or balsamic vinegar. If you prefer a lighter version, use less short rib meat while keeping the same onion base.
Cheese options can also vary. Comté or Swiss cheese work well if Gruyère is unavailable. For added texture, mushrooms can be sautéed with the onions during caramelization.
If you prefer oven-finished soup, ladle into oven-safe bowls, top with toast and cheese, and broil until bubbling for a classic presentation.
FAQs
Can I make this soup ahead of time?
Yes, it tastes even better the next day.
Do I have to use wine?
No, additional broth can replace wine if preferred.
Why caramelize onions so long?
Slow caramelization develops sweetness and depth.
Can I use boneless short ribs?
Yes, though bone-in adds more flavor.
Is this soup very rich?
It is rich but well balanced by the onions.
Can I freeze this soup?
Yes, freeze without the toast for up to two months.
What bread works best?
A sturdy baguette or rustic loaf works best.
Can I make it in a slow cooker?
Yes, after caramelizing onions and browning ribs.
How do I know ribs are done?
They should shred easily with a fork.
Is this a full meal?
Yes, it is hearty and very filling.
Conclusion
French Onion Short Rib Soup with Gruyère Toast is a luxurious, deeply comforting dish that transforms a classic into something truly special. With tender beef, caramelized onions, and melty cheese, it delivers bold flavor and warmth in every spoonful. Perfect for slow weekends or special dinners, this soup is the kind of recipe that becomes a cherished favorite.
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