This recipe for Savory Short Rib French Onion Soup with Gruyère Toast sounds absolutely delicious and comforting!
The combination of rich, caramelized onions, tender short ribs, and beef broth brings a deep, savory flavor to the soup, while the addition of balsamic vinegar and Worcestershire sauce adds a nice tang.
The Gruyère toast on the side, with its bubbly cheese and crisp baguette, is the perfect accompaniment.
It’s a heartier take on the classic French onion soup, and the slow-cooked short ribs give it an extra layer of richness. Definitely a meal to savor on a chilly night!
Ingredients:
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 1/2 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.
This French Onion Short Rib Soup with Cheesy Gruyère Toast is a comforting and hearty dish, perfect for cozy nights!
To vary the Savory Short Rib French Onion Soup, you can substitute the short ribs with different cuts of beef like chuck roast or beef shank,
or opt for a lighter version by using chicken thighs or skipping the meat altogether for a vegetarian option with vegetable broth.
For the cheese, while Gruyère is classic, other options like Emmental, Swiss, or sharp cheddar can be used to tailor the flavor.
You could even mix cheeses like Gruyère and Parmesan for added richness.
If you prefer not to use wine, replace it with more broth or a splash of apple cider, sherry, or brandy for a nuanced flavor.
For the bread, try using sourdough or rustic whole grain instead of the traditional baguette, and consider adding extra herbs like rosemary or herbes de Provence for a more aromatic profile.
These variations allow you to customize the soup to your liking while keeping its hearty, comforting nature intact.
To store the Savory Short Rib French Onion Soup, allow it to cool completely before transferring it to an airtight container.
You can refrigerate the soup for up to 4 days.
When reheating, gently warm it on the stove over low heat to maintain the rich flavor without overcooking the meat.
If you’d like to freeze the soup, it can be stored in a freezer-safe container for up to 3 months.
For best results, freeze the soup without the bread topping and add fresh Gruyère toast when serving.
To reheat, thaw in the refrigerator overnight and heat on the stovetop until fully warmed through.
The cheesy Gruyère toast is best made fresh, so store the soup and bread separately to keep the toast crisp when served.
When making Savory Short Rib French Onion Soup, it’s important to take your time with key steps for the best results.
Caramelizing the onions slowly, over 20–25 minutes, is essential to achieve their deep, golden color and rich flavor.
When you deglaze the pot with wine, be sure to scrape up all the browned bits from the bottom, as these add depth to the soup.
The short ribs should be tender enough to shred easily, so if they aren’t falling apart after 2–2.5 hours, let them cook a bit longer.
Always taste the broth as it simmers, adjusting the seasoning or liquid to your preference.
You can reduce the broth for a more concentrated flavor or add a bit more if you prefer a lighter taste.
The result is a perfectly balanced, hearty soup that’s rich in flavor.