Of course! This is a spectacular and decadent twist on French onion soup. It combines the deep, beefy richness of braised short ribs with the classic sweet and savory flavors of the soup, all topped with that iconic cheesy, toasty crust.
Here is a complete recipe and guide for French Onion Short Rib Soup with Cheesy Gruyère Toast.
Why This Recipe Works
This isn’t just a soup; it’s a culinary event. By using the braising liquid from the short ribs as the base for the soup, you create a broth with an incredible depth of flavor that far surpasses even the best store-bought beef stock. The tender, fall-apart short rib meat stirred into the soup makes it a hearty, main-course-worthy meal.
French Onion Short Rib Soup with Cheesy Gruyère Toast
Prep Time: 30 minutes
Cook Time: 3 – 3.5 hours (mostly hands-off braising)
Serves: 4-6
Ingredients
For the Braised Short Ribs & Soup Base:
· 3-4 lbs bone-in English-cut short ribs
· Kosher salt and freshly ground black pepper
· 2 tablespoons olive oil
· 1 large yellow onion, roughly chopped
· 2 carrots, roughly chopped
· 2 celery stalks, roughly chopped
· 4 cloves garlic, smashed
· 2 tablespoons tomato paste
· 1 cup dry red wine (like Cabernet Sauvignon or Pinot Noir)
· 6 cups good-quality beef broth
· 2 fresh thyme sprigs
· 1 bay leaf
For the Onion Soup:
· 3 large yellow onions, thinly sliced
· 3 tablespoons unsalted butter
· 1 tablespoon olive oil
· 1 teaspoon kosher salt
· 1 teaspoon sugar
· 2 tablespoons dry sherry or brandy (optional, but recommended)
· The braised short rib meat, shredded
· The strained braising liquid
For the Cheesy Gruyère Toast:
· 1 baguette, sliced into ½-inch to 1-inch thick slices
· 1 ½ cups freshly grated Gruyère cheese
· ¼ cup freshly grated Parmesan cheese (optional, for extra savoriness)
Instructions
Part 1: Braising the Short Ribs
- Preheat and Season: Preheat your oven to 325°F (165°C). Pat the short ribs completely dry with paper towels and season generously on all sides with salt and pepper.
- Sear the Ribs: In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Working in batches to avoid crowding, sear the short ribs on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove and set aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, scraping up the browned bits from the bottom, until the vegetables begin to soften. Add the smashed garlic and tomato paste and cook for 1 more minute until fragrant.
- Deglaze with Wine: Pour in the red wine, bring to a simmer, and use a wooden spoon to scrape all the remaining browned bits from the bottom of the pot. Let it reduce by about half.
- Braise: Return the short ribs and any accumulated juices to the pot. Add the beef broth, thyme sprigs, and bay leaf. The liquid should almost cover the ribs. Bring to a gentle simmer, then cover the pot with a tight-fitting lid.
- Cook Low and Slow: Transfer the pot to the preheated oven. Braise for 2.5 – 3 hours, or until the meat is extremely tender and falling off the bone.
Part 2: Building the Soup
- Strain the Braising Liquid: Carefully remove the pot from the oven. Using tongs, transfer the short ribs to a clean plate. Once cool enough to handle, shred the meat, discarding the bones, excess fat, and connective tissue.
- Strain the liquid through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the flavor. Discard the vegetable solids. You should have a rich, deeply flavored broth. Skim any excess fat from the surface with a spoon. Set the broth and shredded meat aside.
- Caramelize the Onions: In the now-empty (but not washed) Dutch oven, melt the butter and 1 tablespoon of olive oil over medium-low heat. Add the thinly sliced onions and toss to coat. Stir in 1 teaspoon of salt and the sugar (the sugar helps with browning).
- Cook Low and Slow: Cook the onions, stirring occasionally, for 45-60 minutes. Do not rush this step. They will first soften, then release their liquid, and finally turn a deep, golden, caramel brown. If the bottom of the pot gets too dark, add a splash of water and scrape it up.
- Combine Soup: Once the onions are beautifully caramelized, add the optional sherry or brandy to deglaze the pot. Let it cook off for a minute.
- Add Broth and Meat: Pour the reserved braising liquid into the pot with the onions. Add the shredded short rib meat. Bring to a simmer and let it cook together for 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper as needed.
Part 3: Assembling and Finishing
- Prepare the Toast: While the soup simmers, preheat your broiler. Arrange the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side until lightly golden and crisp.
- Ladle and Top: Ladle the hot soup into oven-safe bowls or crocks placed on a sturdy baking sheet. Top each bowl with one or two slices of the toasted baguette.
- Pile on the Cheese: Generously mound the grated Gruyère (and Parmesan, if using) over the toast, making sure it reaches the edges of the bowl so it gets beautifully crispy.
- Broil to Perfection: Carefully place the baking sheet under the broiler. Broil for 2-4 minutes, watching closely, until the cheese is completely melted, bubbly, and spotted with golden brown.
- Serve Immediately: Carefully remove the hot bowls from the baking sheet. Let them rest for a minute or two (the bowls and cheese will be extremely hot!) before serving.
Chef’s Tips & Notes
· Make Ahead: This is a fantastic make-ahead dish. You can braise the short ribs and shred the meat up to 3 days in advance. The entire soup (before the toast and cheese) can also be made a day ahead, which often improves the flavor.
· Low and Slow is Key: Don’t rush the caramelization of the onions. The deep, sweet flavor they develop is the soul of the soup.
· Wine Choice: Use a wine you would enjoy drinking. The flavor concentrates, so a good-quality dry red is essential.
· No Oven-Safe Bowls? You can assemble the toasts separately. Pile the cheese on the toasted baguette slices and broil them on the baking sheet until melted, then float them on top of the hot soup in regular bowls.
· Gruyère is Non-Negotiable: Its nutty, slightly salty flavor is classic for a reason. Emmental or Comté are good substitutes, but avoid a generic “Swiss” cheese which won’t have the same depth.
Enjoy your incredible, restaurant-quality French Onion Short Rib Soup! It’s the ultimate comfort food for a special occasion or a cozy night in.