Description
This French Onion Short Rib Soup is a hearty, comforting dish featuring tender beef short ribs and sweet caramelized onions, topped with cheesy Gruyère toast. Perfect for cozy nights, it warms both body and soul.
Ingredients
Scale
For the 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)
For the 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 the short ribs with salt and pepper.
- In a large pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
- In the same pot, add the sliced onions. Cook for about 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown.
- Add minced garlic, thyme, and bay leaf to the onions. Cook for an additional minute.
- Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 3-4 minutes.
- Stir in the beef broth, balsamic vinegar, and Worcestershire sauce. Return the short ribs to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 2-2.5 hours, or until the short ribs are tender.
- Remove the short ribs from the soup and shred the meat, discarding the bones. Return the shredded meat to the pot and discard the bay leaf.
- For the Cheesy Gruyère Toast, preheat the oven to 375°F (190°C).
- Spread softened butter on one side of each baguette slice. Place on a baking sheet and rub with the halved garlic clove.
- Top each slice with shredded Gruyère cheese and bake for 10-12 minutes, or until the cheese is bubbly and golden.
- Serve the soup hot, garnished with fresh parsley, alongside the cheesy Gruyère toast.
Notes
- This soup can be made ahead of time and tastes even better the next day as the flavors meld.
- Feel free to adjust the seasoning to your taste, especially the thyme and pepper.
- Prep Time: 20 minutes
- Cook Time: 2-2.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl of soup + 1 toast
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25g
- Saturated Fat: 12 g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25 g
- Cholesterol: 90 mg