French Onion Short Rib Soup with Cheesy Gruyère Toast

Why You’ll Love This Recipe

This soup is more than just a bowl of comfort—it’s a full, flavorful meal. The tender short ribs add a savory richness that turns traditional onion soup into a show-stopping centerpiece. The long caramelization process draws out the onions’ natural sweetness, balanced by deeply layered broth. And the cheesy Gruyère toast? It’s the perfect, melty crown. Whether you’re feeding a crowd or craving a cozy meal, this soup is worth every step.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in beef short ribs
• Yellow onions, thinly sliced
• Garlic, minced
• Butter
• Olive oil
• Fresh thyme
• Bay leaves
• Dry white wine (or dry sherry)
• Beef broth (preferably low-sodium)
• Worcestershire sauce
• Salt and black pepper
• French baguette or crusty bread, sliced
• Gruyère cheese, grated

Directions

1. Season short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.
2. In the same pot, add butter and sliced onions. Cook over medium-low heat, stirring occasionally, until onions are deeply caramelized—about 35–45 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Deglaze the pot with white wine, scraping up the browned bits. Let it simmer for 3–4 minutes.
5. Return the short ribs to the pot. Add beef broth, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer.
6. Cover and let cook on low heat for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
7. Remove short ribs, shred the meat, and discard the bones. Return the meat to the soup. Adjust seasoning with salt and pepper.
8. Toast bread slices, then top with grated Gruyère. Place under broiler for 1–2 minutes until melted and bubbly.
9. Ladle soup into bowls and top each with a slice of cheesy toast.

Servings and timing

Serves: 6
Prep time: 20 minutes
Cook time: 3 hours 15 minutes
Total time: 3 hours 35 minutes

Variations

• No Alcohol: Substitute wine with additional broth and a splash of balsamic vinegar for depth.
• Make It Spicy: Add a pinch of red pepper flakes to the onions.
• Different Cheese: Use Swiss, Emmental, or provolone if Gruyère is unavailable.
• Vegetable Boost: Add mushrooms for an earthy layer or a handful of spinach before serving.
• Short Rib Substitute: Use chuck roast or stew meat if short ribs aren’t available.

Storage/Reheating

Store the soup (without toast) in an airtight container in the refrigerator for up to 4 days. To reheat, simmer gently on the stovetop until warmed through. The cheesy toasts are best fresh, but can be stored separately and broiled again just before serving. The soup also freezes well for up to 2 months—cool completely before freezing.

FAQs

Can I make this recipe in a slow cooker?

Yes, caramelize the onions on the stove, then transfer everything to a slow cooker and cook on low for 7–8 hours.

What type of wine is best for this soup?

A dry white wine like Sauvignon Blanc or a dry sherry works best to enhance the broth’s flavor.

Can I use boneless short ribs?

Yes, but bone-in short ribs provide more flavor to the broth.

How do I get perfect caramelized onions?

Cook low and slow, stirring occasionally, until they turn a deep golden brown—don’t rush the process.

Is there a vegetarian version of this soup?

You can omit the short ribs and use vegetable broth, but the flavor will be significantly lighter.

Can I make the soup ahead of time?

Absolutely. The flavors improve overnight, making it perfect for make-ahead meals.

What bread works best for the cheesy toast?

A crusty French baguette or country loaf holds up well to broiling and soaking in the soup.

How do I keep the cheese from burning under the broiler?

Watch it closely and broil for just 1–2 minutes until the cheese is melted and golden.

What’s the best way to shred short rib meat?

Once cooked, the meat should fall off the bone easily. Use two forks to shred it finely.

Can I add more vegetables to the soup?

Yes, diced carrots or mushrooms can be added for extra texture and flavor.

Conclusion

French Onion Short Rib Soup with Cheesy Gruyère Toast is a rich, satisfying meal that combines deep, slow-cooked flavors with a comforting cheesy crunch. It’s a cozy yet elegant dish that brings warmth and heartiness to your table, making it perfect for chilly evenings or a special weekend dinner. Every bite is a celebration of flavor and texture.

French Onion Short Rib Soup with Cheesy Gruyère Toast

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French Onion Short Rib Soup with Cheesy Gruyère Toast is a rich, comforting soup that elevates the classic French onion recipe by adding tender, slow-cooked short ribs and a golden, melty Gruyère toast topping.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: French-American
• Diet: Halal

Ingredients

1. 2–3 lbs bone-in beef short ribs
2. 4 large yellow onions, thinly sliced
3. 3 garlic cloves, minced
4. 2 tbsp unsalted butter
5. 2 tbsp olive oil
6. 4–5 sprigs fresh thyme
7. 2 bay leaves
8. 3/4 cup dry white wine or dry sherry
9. 8 cups beef broth (preferably low-sodium)
10. 1 tbsp Worcestershire sauce
11. Salt and black pepper, to taste
12. 1 French baguette or crusty bread, sliced
13. 2 cups Gruyère cheese, grated

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Instructions

Season short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.

1. In the same pot, add butter and sliced onions. Cook over medium-low heat, stirring occasionally, until onions are deeply caramelized—about 35–45 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Deglaze the pot with white wine, scraping up the browned bits. Let it simmer for 3–4 minutes.
4. Return the short ribs to the pot. Add beef broth, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer.
5. Cover and cook on low heat for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
6. Remove short ribs, shred the meat, and discard the bones. Return the meat to the soup. Adjust seasoning with salt and pepper.
7. Toast bread slices, top with grated Gruyère, and broil for 1–2 minutes until melted and bubbly.
8. Ladle soup into bowls and top each with a slice of cheesy toast. Serve hot.

Notes

1. Use bone-in short ribs for maximum flavor in the broth.
2. For a non-alcoholic version, replace wine with broth and a splash of balsamic vinegar.
3. Caramelizing onions slowly is key to building flavor—don’t rush it.
4. The soup base can be made ahead and improves with time.
5. Toast and cheese are best assembled and broiled fresh before serving.

Nutrition

• Serving Size: 1 bowl with toast
• Calories: 580
• Sugar: 5g
• Sodium: 980mg
• Fat: 36g
• Saturated Fat: 17g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 115mg