Savory Short Rib French Onion Soup with Gruyère Toast is a rich and indulgent take on the classic French onion soup, featuring tender, flavorful short ribs, caramelized onions, and the perfect amount of cheesy, toasted Gruyère on top. This recipe combines the deep flavors of short ribs with the sweet and savory onion broth, creating an unforgettable dish!
Ingredients:
For the Soup:
- 2 lbs bone-in beef short ribs
- 4 tablespoons unsalted butter
- 4 large yellow onions (thinly sliced)
- 2 cloves garlic (minced)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- 4 cups beef broth (preferably low-sodium)
- 2 cups dry white wine (or use more beef broth)
- 1/2 cup brandy (optional, but adds great depth of flavor)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon flour (optional, for thickening)
For the Gruyère Toast:
- 4-6 slices of crusty French baguette or sourdough bread
- 1 1/2 cups grated Gruyère cheese (or Swiss cheese as a substitute)
- 1 tablespoon unsalted butter (for toasting)
Instructions:
1. Prepare the Short Ribs:
- Preheat your oven to 350°F (175°C).
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat 1 tablespoon of butter over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are deeply browned (about 3-4 minutes per side). Remove the short ribs from the pot and set aside.
2. Caramelize the Onions:
- In the same pot, melt the remaining 3 tablespoons of butter over medium heat. Add the sliced onions and a pinch of salt.
- Stir occasionally and cook the onions for about 30-40 minutes, until they are golden and caramelized. This step is key for developing the sweet onion flavor.
- Add the garlic and thyme and cook for another 2 minutes until fragrant.
3. Deglaze and Simmer the Soup:
- Once the onions are caramelized, add the wine (and brandy, if using) to deglaze the pot, scraping up any brown bits from the bottom.
- Stir in the beef broth and add the bay leaf. Return the seared short ribs to the pot.
- Bring the soup to a simmer, then cover and transfer the pot to the oven. Cook for 2 1/2 to 3 hours, or until the short ribs are fork-tender.
4. Shred the Short Ribs:
- After the short ribs are done cooking, remove them from the pot. Let them cool for a few minutes before shredding the meat off the bones.
- Discard the bones and return the shredded beef to the soup. Taste and adjust seasoning with more salt and pepper if necessary.
5. Make the Gruyère Toasts:
- While the soup is simmering, prepare the Gruyère toasts. Preheat your broiler.
- Lightly butter both sides of each slice of bread.
- Place the slices on a baking sheet and broil them for 1-2 minutes per side until they are golden brown and crispy.
- Remove from the oven and top each toast with a generous amount of grated Gruyère cheese.
- Return the toasts to the broiler for another 2-3 minutes until the cheese is melted and bubbly.
6. Assemble the Soup:
- Once the soup is ready, ladle it into bowls, making sure to include plenty of the shredded short ribs and caramelized onions.
- Place a Gruyère toast on top of each bowl of soup.
7. Serve:
- Serve the Savory Short Rib French Onion Soup with Gruyère Toast immediately, garnished with extra thyme if desired.
Enjoy!
This Savory Short Rib French Onion Soup with Gruyère Toast is a comforting, hearty dish with layers of deep, savory flavors. The combination of tender short ribs, sweet onions, and melty Gruyère cheese makes this an unforgettable meal perfect for cold weather or any time you’re craving something rich and delicious.
Would you like suggestions for side dishes to pair with this, or tips on storing leftovers? Let me know!