Cozy French Onion Short Rib Soup & Gruyere Toast Recipe

Slow-cooked beef short ribs elevate this classic French onion soup into a rich, soul-warming culinary experience.

Tender meat falls apart with each spoonful, infusing deep, robust flavors into caramelized onions.

Dark, golden broth swirls with layers of umami and comfort.

Gruyere cheese melts luxuriously across crisp, toasted bread, creating a golden crust that beckons you closer.

Fragrant herbs and carefully reduced liquid transform simple ingredients into an extraordinary dish.

This recipe brings the warmth of French countryside cooking directly to your table.

One bite promises to transport you to a cozy bistro with every delectable mouthful.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 3.54 hours

Total Time: 54 hours 20 minutes

Calories: 500 kcal

Servings: 4

Short Rib Soup Ingredient List

• Short Ribs: Richly marbled beef cut perfect for slow cooking, bringing deep, melt-in-your-mouth flavor and tender texture.
• Beef Stock: Creates robust foundation for soup, enhancing meaty depth and providing silky base liquid.

• Onions: Caramelized sweetness that transforms soup's overall complexity and provides rich golden color.
• Thyme: Earthy herb delivering subtle woodsy undertones that complement beef's richness.
• Bay Leaf: Adds gentle herbal nuance and rounds out savory profile of the soup.
• Sugar: Helps onions caramelize beautifully, creating deep golden-brown color and complex sweetness.

• Red Wine: Deglazes pot, adds sophisticated acidic note and helps release delicious browned bits.
• White Wine: Introduces bright, crisp undertone and helps develop layered flavor profile.
• Flour: Provides gentle thickening power, creating silky smooth soup consistency.
• Butter, Olive Oil: Creates perfect sautéing medium, delivering rich flavor and preventing burning.

• Baguette: Classic French bread offering perfect crispy texture and ideal vehicle for melted cheese.
• Gruyere Cheese: Nutty, complex Swiss cheese that melts beautifully and adds luxurious creamy finish.

• Salt, Black Pepper: Fundamental seasonings that amplify and balance all recipe flavors.

What to Use for Rich Gruyere-Topped Soup

• Dutch Oven or Oven-Safe Pot: Essential heavy-bottomed pot for braising short ribs and building deep flavor layers.
• Large Pot: Perfect for caramelizing onions and simmering the final soup.
• Baking Sheet: Used for toasting baguette slices and melting cheese.
• Sharp Knife: Needed for slicing onions and shredding short rib meat.
• Wooden Spoon or Spatula: Great for stirring and scraping pot bottoms during cooking.
• Ladle: Helps serve soup smoothly into individual bowls.
• Cutting Board: Provides surface for prepping ingredients.

How to Make French Onion Soup with Ribs

• Prep the Oven and Meat

Crank up your oven to 325F and generously season those short ribs with salt and pepper. Get a Dutch oven smoking hot with olive oil and sear the ribs until they’re beautifully golden on all sides.

• Create the Braising Base

Pour in red wine to loosen all those delicious browned bits, then add beef stock, thyme, and a bay leaf. Nestle the ribs back into the liquid and let them braise in the oven for about 3 hours until the meat practically falls apart.

• Caramelize the Onions

In a fresh pot, melt butter and olive oil, then add sliced onions with a touch of sugar. Slowly cook these babies, stirring often, until they turn a deep, rich golden brown – about 30 minutes.

• Build the Soup's Flavor

Sprinkle in flour and cook briefly, then splash in white wine. Pour in the beef stock and braising liquid, add the shredded short rib meat, and let everything simmer and get cozy for 20 minutes.

• Create the Cheesy Toast

Toast baguette slices under the broiler, then crown them with a generous blanket of Gruyere cheese until it’s melted and irresistibly bubbly.

• Serve and Enjoy

Ladle the steaming soup into bowls, top with the cheesy toast, and if you’re feeling fancy, add a sprig of thyme or crack some black pepper on top.

Tips for Deep Broth and Melty Toast

• Let the short ribs braise slowly to break down tough muscle fibers, ensuring melt-in-your-mouth tenderness that transforms this soup into a luxurious dining experience.
• Take your time when cooking onions – low and slow is the key. Stir frequently and watch for a deep golden-brown color that develops rich, sweet flavor without burning.
• This soup tastes even better the next day, so consider preparing it in advance. Store the soup and toasts separately, then reheat gently and assemble just before serving to maintain crispy bread texture.
• For gluten-free versions, use cornstarch instead of flour and choose gluten-free bread. Dairy-free friends can swap Gruyere with nutritional yeast or dairy-free cheese alternatives to maintain the recipe's robust flavor profile.
• No red or white wine on hand? Try beef broth with a splash of balsamic vinegar or apple cider to deglaze the pot, which will add depth and complexity to the braising liquid without compromising the soup's rich character.

Serve Soup Piping Hot with Crusty Bread

• Cozy Comfort Companion: Pair this rich, hearty soup with a crisp green salad to balance the intense flavors and add a refreshing contrast.
• Bread Basket Bliss: Serve additional toasted baguette slices on the side for extra dipping, allowing guests to soak up every delicious drop of the savory broth.
• Wine Pairing Perfection: Complement the deep, robust flavors with a medium-bodied red wine like Pinot Noir or Cabernet Franc, which will enhance the short rib's richness.
• Seasonal Side Suggestion: Roast some seasonal root vegetables like carrots or parsnips as a rustic accompaniment that echoes the soup's warm, comforting essence.

Store and Reheat Soup for Cold Days

• Cool the soup completely before refrigerating to prevent bacterial growth and maintain optimal flavor quality.
• Store the soup and shredded meat separately in airtight containers for up to 4 days, keeping ingredients fresh and preventing soggy bread texture.
• Freeze soup base without the Gruyere toast for up to 3 months, ensuring a quick and delicious meal whenever cravings strike.
• Gently warm soup on stovetop over medium-low heat, stirring occasionally to prevent scorching and restore rich, deep flavors. Prepare fresh Gruyere toast when serving to maintain crispy, golden texture.

FAQs

• What makes short ribs ideal for this soup?

Short ribs have intense marbling and connective tissue that break down during long, slow braising, creating incredibly tender meat with deep, rich flavor that transforms the soup into a luxurious dish.

• Why caramelize onions for so long?

Slow caramelization develops complex, sweet, and nutty flavors in the onions, creating a rich foundation for the soup that adds incredible depth and complexity to every spoonful.

• Can I substitute the wine in the recipe?

Yes, you can replace red wine with beef broth or additional stock. For white wine, use chicken broth or water with a splash of vinegar to maintain the recipe’s fundamental flavor profile and cooking technique.

• How do I know when the short ribs are perfectly cooked?

The short ribs are done when the meat is extremely tender and easily falls apart when touched with a fork, typically after 2.5-3 hours of braising at a low oven temperature.

Hearty French Onion Short Rib Soup With Gruyere Toast Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 26 reviews

• Total Time: 4 hours 20 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Hearty French onion short rib soup showcases rich beef flavors melded with caramelized onions and a crisp Gruyere toast. Comfort and elegance blend seamlessly in this luxurious dish you’ll savor down to the last spoonful.

---

Ingredients

Scale 1x2x3x

• 1.5 lbs (700 g) bone-in short ribs
• 4 cups (960 ml) + 1 cup (240 ml) beef stock or broth
• 4 large yellow onions, thinly sliced
• 1 cup (240 ml) red wine
• 1 cup (240 ml) dry white wine
• 1 cup (100 g) shredded Gruyere cheese
• 4 slices of baguette
• 3 tbsps unsalted butter
• 2 tbsps + 1 tbsp olive oil
• 2 tbsps all-purpose flour
• 2 sprigs + 1 sprig fresh thyme
• 1 bay leaf
• 1 tbsp sugar
• ½ tsp salt
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Oven Preparation: Set oven to 325F (165C) for optimal short rib braising conditions.
2. Meat Seasoning: Thoroughly coat short ribs with salt and pepper, ensuring complete coverage.
3. Searing Process: Heat olive oil in Dutch oven, create caramelized exterior on short ribs by browning all surfaces intensely.
4. Liquid Integration: Deglaze pot with red wine, scraping concentrated browned bits, then add beef stock, thyme, and bay leaf with short ribs.
5. Braising Stage: Cover and transfer to oven, allowing ribs to tenderize for 2.5-3 hours until meat separates effortlessly from bone.
6. Meat Preparation: Remove ribs, shred meat, discard bones, and reserve braising liquid.
7. Onion Caramelization: Combine butter and olive oil, introduce sliced onions, sugar, and salt, stirring continuously for 25-30 minutes until deeply golden.
8. Flavor Building: Sprinkle flour into onion mixture, deglaze with white wine, then incorporate beef stock, braising liquid, thyme, and shredded meat.
9. Soup Development: Simmer for 20-25 minutes, allowing flavors to meld and intensify, then season with salt and pepper.
10. Cheese Toast Creation: Activate broiler, toast baguette slices, top with Gruyere, broil until cheese melts and bubbles.
11. Serving Finale: Ladle soup into bowls, crown with Gruyere toast, and optionally garnish with thyme or cracked black pepper.

Notes

• Control Meat Texture: Braise short ribs slowly at low temperature (325F) to ensure maximum tenderness and prevent tough, chewy meat.
• Caramelize Onions Perfectly: Stir continuously during 25-30 minute caramelization process, using medium-low heat to develop deep, rich flavor without burning.
• Enhance Flavor Layers: Deglaze pans with wine (both red and white) to capture concentrated browned bits, adding complexity and depth to the soup’s overall taste profile.
• Cheese Toast Technique: Toast baguette slices under broiler briefly on one side first, then add Gruyere and broil again to achieve perfect melted, golden-brown cheese crust without burning bread.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Dinner, Appetizer
• Method: Braising
• Cuisine: French

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 60 mg