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Easy French Onion Short Rib Soup With Gruyere Toast

A deep, slow-simmered French Onion Short Rib Soup With Gruyere Toast layered with golden caramelized onions, tender beef, and crispy baguette slices crowned in melted cheese. Rich, hearty, and perfect for chilly nights.
Calories:
Author: Sandra Myers

Ingredients

  • 3 pounds beef short ribs
  • 6 yellow onions
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 4 garlic cloves
  • 2 bay leaves
  • 8 cups beef stock
  • 1 cup dry red wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 French baguette
  • 2 cups shredded Gruyère cheese

Instructions

  • Pat short ribs dry, season with salt and pepper, then sear in hot oil until browned on all sides. Set aside.
  • Add butter and remaining oil to the pot, stir in sliced onions, and cook on low 30–40 minutes until deeply caramelized.
  • Add garlic, cook briefly, then deglaze with red wine, scraping the pot. Simmer 5–6 minutes to reduce.
  • Add beef stock, bay leaves, thyme, and return short ribs. Cover and simmer 2½ to 3 hours until tender.
  • Toast baguette slices under broiler, top with Gruyère, and broil again until cheese is melted and bubbly.
  • Remove bay leaves and thyme. Adjust seasoning. Ladle soup into bowls and top with Gruyère toast. Serve hot.