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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.

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

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

Find it online: https://thefamilycooking.com/french-onion-short-rib-soup-with-cheesy-gruyere-toast/