French Onion Short Rib Soup with Gruyère Toast – Rich, Savory & Comforting
If you love the classic French Onion Soup but crave something extra hearty, French Onion Short Rib Soup with Gruyère Toast is your ultimate answer. This decadent soup combines the deep, caramelized flavor of slow-cooked onions with tender, melt-in-your-mouth short ribs and a rich beef broth. Topped with toasted bread and melted Gruyère cheese, it’s the perfect balance of savory, sweet, and cheesy indulgence.
This recipe elevates the traditional French Onion Soup, turning it into a main-event-worthy comfort meal. It’s perfect for cold evenings, holiday dinners, or impressing guests with a gourmet-style presentation at home. Slow-cooking the short ribs ensures the meat is rich and tender, while caramelizing the onions unlocks a natural sweetness that pairs beautifully with the nutty, slightly sharp Gruyère topping.
Whether you serve it as a starter or a cozy main course, every spoonful is layered with flavor and texture. Crunchy, cheesy toast on top, tender beef beneath, and rich onion broth — a combination guaranteed to warm hearts and satisfy appetites.
Ingredients
- Short Ribs & Meat Base
- 2 lbs beef short ribs
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tbsp tomato paste
- 6 cups beef broth
- 1/2 cup dry red wine
- 2 sprigs fresh thyme
- 1 bay leaf
- French Onion Soup Component
- 4 large onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar (to aid caramelization)
- 1/4 cup brandy or sherry (optional)
- Gruyère Toast & Topping
- 8 slices baguette or country bread
- 1 1/2 cups shredded Gruyère cheese
- 1 tsp fresh thyme leaves for garnish (optional)
Instructions
- Season and sear short ribs.
Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear short ribs 3–4 minutes per side until browned. Remove and set aside. - Cook aromatics.
In the same pot, add chopped onions, carrots, and celery. Sauté 4–5 minutes until slightly softened. Add minced garlic and tomato paste, cooking 1–2 minutes until fragrant. - Deglaze the pot.
Pour in red wine to deglaze, scraping up browned bits from the bottom. Let wine reduce slightly, about 2–3 minutes. - Simmer short ribs.
Return seared short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, then cover and cook on low heat for 2–2.5 hours, until meat is tender and falling off the bone. - Caramelize onions.
While ribs simmer, melt butter and olive oil in a separate pan over medium-low heat. Add thinly sliced onions and sugar. Cook slowly, stirring often, 25–30 minutes until deep golden brown and sweetly caramelized. Deglaze with brandy or sherry if using. - Combine soup base.
Remove short ribs from broth and shred the meat, discarding bones. Strain broth to remove vegetables (optional for smoother soup). Return shredded short rib meat and caramelized onions to broth. Keep warm. - Prepare Gruyère toast.
Preheat oven broiler. Place bread slices on a baking sheet. Top each slice generously with shredded Gruyère. Broil 2–3 minutes until cheese is melted and bubbly. Watch carefully to avoid burning. - Serve the soup.
Ladle hot soup into bowls. Top each bowl with one or two Gruyère toasts. Garnish with fresh thyme leaves, if desired. - Enjoy immediately.
Serve this rich, hearty soup with a side salad or roasted vegetables for a complete meal.
Tips for Success
- Sear short ribs well to develop deep flavor in the broth.
- Low and slow cooking is key for tender, fall-off-the-bone short ribs.
- Caramelize onions slowly to achieve rich sweetness; avoid high heat which can burn them.
- Gruyère melts beautifully; watch under the broiler for a perfectly golden topping.
Serving Suggestions
- Serve in shallow bowls to accommodate the Gruyère toast on top.
- Pair with a dry red wine, such as Cabernet Sauvignon or Merlot.
- Add a sprinkle of fresh thyme or chives for extra aroma.
Storage
- Refrigerator: Store leftover soup (without Gruyère toast) in an airtight container for 3–4 days.
- Freezer: Broth and short rib meat freeze well; reheat gently and prepare Gruyère toast fresh before serving.
French Onion Short Rib Soup with Gruyère Toast
A rich and comforting soup featuring tender short ribs, caramelized onions, and a savory beef broth, topped with golden Gruyère toast for a gourmet twist on classic French Onion Soup.
Ingredients
Equipment
Method
- Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear short ribs on all sides until browned. Remove and set aside.
- In the same pot, sauté chopped onions, carrots, and celery for 4–5 minutes until softened. Add garlic and tomato paste and cook 1–2 minutes.
- Deglaze the pot with red wine, scraping up browned bits. Let reduce 2–3 minutes.
- Return short ribs to the pot. Add beef broth, thyme sprigs, and bay leaf. Bring to a simmer, cover, and cook on low heat for 2–2.5 hours until meat is tender.
- While ribs cook, melt butter and olive oil in a separate pan over medium-low heat. Add sliced onions and sugar. Cook slowly 25–30 minutes until deep golden brown. Deglaze with brandy or sherry if using.
- Remove short ribs from broth, shred meat, and discard bones. Strain broth to remove vegetables if desired. Return shredded meat and caramelized onions to broth.
- Preheat oven broiler. Place bread slices on a baking sheet and top with shredded Gruyère. Broil 2–3 minutes until cheese melts and is bubbly.
- Ladle soup into bowls and place Gruyère toast on top. Garnish with fresh thyme if desired and serve immediately.
Notes
Sear short ribs thoroughly to develop flavor. Cook onions slowly to caramelize properly. Store leftover soup without Gruyère toast for up to 4 days.
