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French Onion Short Rib Soup with Gruyère Toast Bliss

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A warm, comforting soup made with tender beef short ribs, caramelized onions, and topped with melted Gruyère cheese.

Ingredients

Scale
  • 2 lbs Beef Short Ribs (Bone-in for maximum richness)
  • 3 medium Yellow Onions (Slice thinly)
  • 4 cloves Garlic (Minced)
  • 6 cups Beef Broth (Low sodium preferred)
  • 1 cup Red Wine (Dry variety like Cabernet or Merlot)
  • 2 sprigs Thyme (Fresh)
  • 1 leaf Bay Leaf (Remove before serving)
  • 2 medium Carrots (Diced)
  • 2 stalks Celery (Diced)
  • 1 loaf Baguette (Sliced)
  • 2 cups Gruyère Cheese (Grated)
  • 2 tbsp Olive Oil (For searing)
  • 2 tbsp Butter (For caramelizing onions)
  • to taste Salt
  • to taste Pepper

Instructions

  1. Sear the Beef Short Ribs: In a large, heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef short ribs generously with salt and pepper. Sear them in the pot for about 3-4 minutes on each side until they are beautifully browned. Remove the ribs from the pot and set them aside.
  2. Caramelize the Onions: Using the same pot, add 2 tablespoons of butter. Toss in the thinly sliced onions, stirring to coat them in the melted butter. Reduce the heat to medium-low and let them sauté slowly for about 30 minutes, stirring occasionally, until they are golden brown and caramelized.
  3. Enhance with Garlic: Once the onions are perfectly caramelized, add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
  4. Build the Base: Add the diced carrots and celery to the pot, stirring them into the mix. Cook for about 5 minutes, allowing the vegetables to soften and absorb some of the delightful onion flavor.
  5. Add Richness with Wine: Pour in the red wine and stir, scraping up any flavorful brown bits stuck to the pot. Let it simmer for about 5-7 minutes to reduce slightly and concentrate the flavors.
  6. Introduce the Broth: Return the seared short ribs to the pot, then add the beef broth, thyme, and bay leaf. Bring everything to a gentle boil before reducing to a simmer. Cover the pot and let it cook for about 90-120 minutes, until the beef is tender and falling off the bone.
  7. Final Touches: Once cooked, carefully remove the bay leaf and thyme sprigs. Taste the soup and adjust with more salt and pepper if needed.
  8. Prepare the Gruyère Toasts: While the soup is simmering, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and top each slice with a generous amount of grated Gruyère cheese. Bake for about 10 minutes, or until the cheese is bubbly and golden.

Notes

For a gluten-free option, use gluten-free beef broth and substitute the baguette with gluten-free bread.

Nutrition

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

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