French Onion Short Rib Soup & Gruyère Toast
why make this recipe
French Onion Short Rib Soup & Gruyère Toast takes comfort food to a whole new level. This dish combines the deep flavors of caramelized onions and tender short ribs with the rich, gooey goodness of melted Gruyère cheese. It’s perfect for cozy nights when you crave something warm and satisfying. You can serve it as a filling main dish or enjoy it on a chilly evening as a delightful starter.
how to make French Onion Short Rib Soup & Gruyère Toast
Ingredients
- 2 lbs short ribs (bone-in)
- 4 medium yellow onions, thinly sliced
- 4 cups beef broth
- 1 teaspoon sugar (to enhance caramelization)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 slices crusty bread (such as baguette)
- 1 cup Gruyère cheese, grated
Directions
Preparation
- Start by heating the olive oil and butter in a large pot over medium heat.
- Add the thinly sliced onions and sprinkle with sugar. Cook, stirring occasionally, for about 30-40 minutes until the onions become golden and caramelized.
- Stir in the minced garlic and thyme and cook for another minute.
- Add the short ribs to the pot, then pour in the beef broth. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours, or until the meat is tender and falls off the bone.
- Once cooked, remove the short ribs from the pot. Shred the meat and discard the bones. Return the shredded meat to the soup.
- Preheat your oven broiler. Place the slices of crusty bread on a baking sheet. Top each slice with a generous amount of grated Gruyère cheese.
- Broil until the cheese is melted and bubbly, about 2-3 minutes.
- Serve the soup hot, topped with the Gruyère toast.
how to serve French Onion Short Rib Soup & Gruyère Toast
Serve the French Onion Short Rib Soup in deep bowls, ensuring there is enough broth and meat in each serving. Place a slice of Gruyère toast on top or on the side for dipping. This dish is perfect for gatherings or a cozy dinner at home.
how to store French Onion Short Rib Soup & Gruyère Toast
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat. For the Gruyère toast, it’s best to prepare it fresh, but you can store the soup separately and make the toast just before serving.
tips to make French Onion Short Rib Soup & Gruyère Toast
- Make sure to slice the onions thinly for even cooking.
- Patience is key when caramelizing onions; stirring occasionally helps enhance their flavor.
- Feel free to use any bread variety you prefer, but crusty bread provides a nice texture.
- Adjust the seasoning as needed to suit your taste.
variation (if any)
You can turn this recipe into a vegetarian option by omitting the short ribs and using vegetable broth. Add mushrooms for a meaty texture and flavor. For a slightly different taste, try adding a splash of white wine during cooking.
FAQs
1. Can I use beef other than short ribs?
Yes, you can use beef chuck or another cut, but short ribs offer the best flavor and tenderness for this recipe.
2. How can I make this dish ahead of time?
You can prepare the soup a day ahead and reheat it when you’re ready to serve. Just wait to make the Gruyère toast until you are ready to eat.
3. Can I freeze the soup?
Yes, you can freeze the soup for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat on the stove.
French Onion Short Rib Soup & Gruyère Toast
Ingredients
For the Soup
- 2 lbs short ribs (bone-in)
- 4 medium yellow onions, thinly sliced Slice the onions thinly for even cooking.
- 4 cups beef broth Use low-sodium broth for better control over seasoning.
- 1 teaspoon sugar To enhance caramelization.
- 1 tablespoon olive oil For cooking the onions.
- 2 tablespoons unsalted butter Adds richness to the soup.
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon dried thyme For herbal flavor.
- Salt and pepper, to taste Adjust seasoning as needed.
For the Gruyère Toast
- 4 slices crusty bread (such as baguette) Crusty bread provides a nice texture.
- 1 cup Gruyère cheese, grated Melt for topping the toast.
Instructions
Preparation
- Heat the olive oil and butter in a large pot over medium heat.
- Add the thinly sliced onions and sprinkle with sugar. Cook, stirring occasionally, for about 30-40 minutes until the onions become golden and caramelized.
- Stir in the minced garlic and thyme and cook for another minute.
- Add the short ribs to the pot, then pour in the beef broth. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours, or until the meat is tender and falls off the bone.
- Once cooked, remove the short ribs from the pot. Shred the meat and discard the bones. Return the shredded meat to the soup.
Broiling the Toast
- Preheat your oven broiler. Place the slices of crusty bread on a baking sheet. Top each slice with a generous amount of grated Gruyère cheese.
- Broil until the cheese is melted and bubbly, about 2-3 minutes.
Serving
- Serve the soup hot, topped with the Gruyère toast in deep bowls, ensuring there is enough broth and meat in each serving.
