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French Onion Short Rib Soup with Gruyère Toast

Melt-in-Your-Mouth French Onion Short Rib Soup with Gruyère Toast

This French Onion Short Rib Soup with Gruyère Toast offers a comforting blend of flavors and textures.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 cups
Course: Soups
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs bone-in beef short ribs Boneless short ribs can be used as a substitute.
  • 1 tbsp olive oil Vegetable oil is a viable alternative.
  • Salt and black pepper, to taste Consider using sea salt for a different profile.
  • 1 tsp garlic powder Fresh minced garlic works well too.
  • ½ tsp dried thyme Fresh thyme provides a more intense flavor.
  • 3 tbsp butter Margarine may substitute, but butter adds richness.
  • 4 large yellow onions, thinly sliced Vidalia or sweet onions are great alternatives.
  • 2 cloves garlic, minced Garlic powder can be substituted.
  • 1 tsp sugar Can be omitted if preferred.
  • 1 tbsp all-purpose flour Cornstarch is a gluten-free alternative.
  • 6 cups beef broth Low-sodium or homemade broth can be used.
  • 1 tbsp Worcestershire sauce Soy sauce can serve as a substitute.
  • 1 leaf bay leaf It can be skipped if preferred.
For the Gruyère Toast
  • 1 baguette sliced French or Italian bread are good alternatives.
  • 1 cup Gruyère cheese, grated Swiss cheese or provolone can be used as substitutes.
  • 1 tbsp butter, melted Olive oil can be used as an alternative.

Equipment

  • large pot
  • baking sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Season the short ribs generously with salt, black pepper, and garlic powder. Heat olive oil in a pot over medium-high heat. Add short ribs and sear on all sides for 8-10 minutes until browned.
  2. Reduce heat to medium, melt butter, and add sliced onions. Stir frequently for 25-30 minutes until caramelized. Add minced garlic and sugar, stirring for another 5 minutes.
  3. Sprinkle flour over the onions, stir and cook for 1-2 minutes. Gradually add beef broth, Worcestershire sauce, bay leaf, and thyme. Bring to a boil, then simmer for 10 minutes.
  4. Nestle the short ribs back in the pot, cover, and simmer on low for 3-4 hours until tender.
  5. Preheat oven to broil. Slice baguette and arrange on a baking sheet. Brush with melted butter, top with grated Gruyère cheese, and broil for 2-3 minutes until bubbly.
  6. Taste the soup, adjust seasonings, remove bay leaf, and ladle into bowls with short ribs. Serve with Gruyère toast.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 1gSugar: 4gVitamin A: 5IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

This soup gets better over time! Consider making it a day ahead, allowing the flavors to meld beautifully.

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