French Onion Short Rib Soup & Gruyère Toast
This comforting dish combines caramelized onions, tender short ribs, and melted Gruyère cheese for a warm and satisfying meal, perfect for chilly nights.
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.
Notes
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. If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days.