Imagine the comforting warmth of a hearty soup that combines the richness of tender short ribs, the deep flavor of caramelized onions, and the luxuriousness of melted Gruyère cheese atop crispy French toast. That’s exactly what you’ll get with this French Onion Short Rib Soup with Gruyère Toast, a dish designed to satisfy even the most discerning palates. Perfect for a cozy dinner or a gathering with friends, this soup is rich, savory, and full of flavors that will warm you from the inside out. Let’s dive into the process of making this indulgent soup, step by step.
Ingredients 🛒
For the Soup:
- 6 tablespoons salted butter – Adds richness and depth to the caramelization of the onions and shallots.
- 4 medium yellow onions, thinly sliced – These onions form the base of the soup, contributing sweetness and umami after caramelization.
- Black pepper, to taste – For seasoning and a subtle kick to enhance the flavor.
- 2 shallots, sliced – Shallots lend a milder, sweeter flavor compared to regular onions and add to the soup’s complexity.
- 4 cloves garlic, chopped – Garlic provides that aromatic depth that pairs perfectly with the savory broth.
- 2 tablespoons fresh thyme leaves – Thyme adds a slightly earthy, lemony note to balance out the richness.
- 2 tablespoons chopped fresh sage – Sage introduces a fragrant, slightly peppery, and earthy aroma that complements the beefy flavor of the short ribs.
- Red chili flakes, to taste – Optional, but a pinch of chili flakes adds a subtle heat to cut through the richness.
- 6-8 cups low sodium chicken broth – This serves as the base of your soup, infusing it with a delicate, savory flavor.
- 1/2 cup tamari or low-sodium soy sauce – Adds umami and a bit of salty depth to the broth without overwhelming it.
- 4 pounds bone-in beef short ribs – The star of the dish! These tender, flavorful ribs slow-cooked in the broth infuse the soup with rich, beefy goodness.
- 2 bay leaves – These provide a subtle herbal flavor and help balance the richness of the beef.
- 1 star anise (optional) – Adds a slightly sweet, aromatic flavor that pairs well with the savory components of the dish.
- 2 cups baby carrots – Carrots add a mild sweetness to contrast with the savory broth and enhance the soup’s depth of flavor.
For the Gruyère Toast:
- 6 slices French bread – The base for the Gruyère toast, offering a crunchy texture that soaks up the soup.
- 2 cups shredded Gruyère cheese – This nutty, creamy cheese is the perfect topping for the toast, melting beautifully under the broiler to create a golden, bubbly finish.
Instructions 📖
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). You’ll need a warm oven to slow-roast the short ribs and enhance the flavors of the soup.
2. Caramelize the Onions:
In a large, oven-safe Dutch oven, melt the salted butter over medium-high heat. Add the thinly sliced yellow onions and cook them for about 10 minutes, stirring occasionally. The goal here is to gently caramelize the onions, softening them and developing their natural sweetness. Season them with black pepper to taste.
Caramelizing the onions slowly is a critical step in creating depth of flavor, so don’t rush this process. As the onions cook, they will start to brown and release their sugars, which will provide a rich foundation for the rest of the soup.
3. Add Shallots and Herbs:
Once your onions have softened and lightly caramelized, add the sliced shallots and chopped garlic to the pot. Stir everything together and cook for a few more minutes until the shallots become translucent and the garlic becomes fragrant.
Next, toss in the fresh thyme leaves, chopped sage, and a pinch of red chili flakes. The herbs will infuse the soup with a wonderful aroma, while the chili flakes provide a touch of heat to balance the richness of the beef.
4. Add Short Ribs and Broth:
Now it’s time to introduce the short ribs to the pot. Place the bone-in short ribs directly into the Dutch oven. Add 6 cups of chicken broth to cover the ribs and vegetables, and stir in the tamari or soy sauce, bay leaves, and star anise (if using). These ingredients will come together to create a savory, umami-packed broth with just a hint of sweetness from the star anise.
5. Roast the Short Ribs:
Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast the short ribs for 2 1/2 to 3 hours, or until the meat is tender and easily pulls away from the bone. During this time, the short ribs will absorb all the flavors of the broth, making the soup incredibly rich and savory.
6. Add the Carrots:
In the last 1-2 hours of roasting, add the baby carrots to the Dutch oven. They’ll cook in the flavorful broth, absorbing all the goodness and contributing a slight sweetness that complements the richness of the beef.
7. Shred the Meat:
Once the short ribs are tender and the meat is falling off the bone, carefully remove the Dutch oven from the oven. Discard the bay leaves and star anise. Remove the short ribs from the pot and set them aside to cool slightly. After they’re cool enough to handle, remove the bones and lightly shred the meat with a fork. Return the shredded beef to the pot, stirring it into the broth.
At this point, taste the soup and adjust the seasoning, adding salt or pepper as needed. The tamari or soy sauce will have provided some saltiness, but you may want to fine-tune the seasoning to suit your preference.
8. Toast the Bread:
While the soup is simmering away, preheat your oven to 425°F (220°C) in preparation for the Gruyère toast. Arrange the French bread slices on a baking sheet and toast them in the oven for about 10 minutes, or until they’re dry and slightly crisp.
9. Broil with Gruyère:
Once the bread is toasted, switch your oven to broil. Top each slice of bread with a generous amount of shredded Gruyère cheese. Broil for 2-3 minutes, or until the cheese is bubbly and golden brown. This step is essential for creating that cheesy, gooey topping that complements the soup perfectly.
10. Assemble and Serve:
To serve, ladle the rich and hearty short rib soup into bowls. Place a slice of Gruyère toast on top of each serving, allowing the cheese to melt into the soup. Garnish with a little black pepper and fresh thyme for an extra burst of flavor and visual appeal.
Why This Soup is Perfect for Any Occasion
This French Onion Short Rib Soup with Gruyère Toast is a truly luxurious dish. Its combination of tender, fall-off-the-bone short ribs, sweet caramelized onions, and rich, umami-packed broth is an instant comfort food favorite. The Gruyère toast adds an irresistible crunch and cheese pull that elevates the whole experience.
Perfect for a cozy evening at home, a winter dinner party, or any special occasion, this soup has it all: flavor, texture, and a touch of elegance. Whether you’re impressing guests or treating yourself to a bowl of pure indulgence, this recipe delivers a satisfying and comforting experience with every spoonful.
Pro Tips for the Best French Onion Short Rib Soup:
- Use bone-in short ribs: The bones contribute to a richer, more flavorful broth. Don’t be tempted to use boneless ribs; the marrow in the bones imparts a depth of flavor that is essential to this dish.
- Let the soup simmer: After you shred the short ribs, let the soup simmer for an extra 30 minutes to allow the flavors to meld together.
- Customize the cheese: Gruyère is traditional for French onion soups, but you can also experiment with other cheeses like Comté or Swiss for a slightly different flavor profile.
- Serve with a side salad: A light salad with a tangy vinaigrette can balance out the richness of the soup and toast.
Conclusion
Rich, hearty, and full of flavor, French Onion Short Rib Soup with Gruyère Toast is the ultimate comfort food. The long, slow-roasted short ribs, caramelized onions, and flavorful broth combine for a satisfying soup experience. Paired with the indulgent Gruyère toast, it’s the perfect dish to cozy up with on a chilly day or to impress your guests during a dinner gathering. Try it for yourself—you’ll wonder why you hadn’t made this rich, savory, and delicious dish sooner!
