French Onion Short Rib Soup with Gruyère Toast

Here’s a French Onion Short Rib Soup with Gruyère Toast recipe — a luxurious twist on the classic, adding tender braised short ribs for extra depth and richness. It’s hearty, comforting, and deeply savory, perfect for cooler evenings or an elevated dinner.

🥘 French Onion Short Rib Soup with Gruyère Toast

🍖 Ingredients

For the Soup:

2 lbs bone-in beef short ribs
Salt and freshly ground black pepper
2 tbsp olive oil
4 tbsp unsalted butter
5 large yellow onions, thinly sliced
1 tbsp brown sugar
4 cloves garlic, minced
2 tbsp all-purpose flour
1 cup dry red wine (like Cabernet Sauvignon or Pinot Noir)
6 cups beef stock (preferably low-sodium)
2 sprigs fresh thyme
1 bay leaf
1 tbsp Worcestershire sauce
1 tsp balsamic vinegar (optional, for brightness)

For the Gruyère Toast:

1 baguette or rustic bread, sliced
1–2 cups Gruyère cheese, shredded
A drizzle of olive oil or melted butter

🔪 Instructions

1. Sear the Short Ribs

Pat short ribs dry and season well with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high.
Sear ribs until browned on all sides (about 3–4 minutes per side). Remove and set aside.

2. Caramelize the Onions

Reduce heat to medium-low. Add butter to the pot.
Add sliced onions and a pinch of salt. Cook slowly, stirring often, until golden brown and caramelized — about 45 minutes.
Stir in brown sugar during the last 10 minutes to deepen the color and flavor.
Add garlic and cook 1 more minute.

3. Deglaze and Braise

Sprinkle flour over onions, cook 2 minutes to remove raw taste.
Add wine, scraping up any browned bits. Simmer 5 minutes to reduce slightly.
Return short ribs to the pot.
Add beef stock, thyme, bay leaf, Worcestershire, and a bit more salt and pepper.
Cover and simmer for 2.5 to 3 hours, or until short ribs are tender and falling off the bone.

4. Shred Meat & Finish Soup

Remove short ribs and shred meat (discard bones and excess fat).
Discard bay leaf and thyme sprigs.
Return shredded meat to soup.
Stir in balsamic vinegar if using, and adjust seasoning.

5. Prepare Gruyère Toast

Preheat broiler.
Arrange bread slices on a baking sheet, drizzle with olive oil or brush with butter.
Top with grated Gruyère and broil 2–3 minutes until melted and bubbly.

6. Serve

Ladle soup into bowls and top with Gruyère toasts — or serve toasts on the side.
Optional: place toast on top of soup and broil entire bowl for a French bistro-style presentation.

🍷 Tips & Pairings

Wine pairing: A bold red wine like Syrah or Bordeaux pairs beautifully.
Cheese options: Substitute Comté or Emmental if Gruyère isn’t available.
Make ahead: The soup tastes even better the next day and freezes well.