A rich, comforting soup combining tender beef short ribs, caramelized onions, and fragrant herbs, served with golden, cheesy Gruyère toasts. Perfect for a cozy winter evening or an indulgent dinner, this dish is both hearty and elegant.
Why You’ll Love This Recipe
- Comfort food classic: Combines the richness of French onion soup with the heartiness of beef short ribs.
- Perfect for winter: Warm and satisfying, ideal for cold nights.
- Gourmet feel: Gruyère toasts elevate this dish into a restaurant-quality experience.
- One-pot meal: Cook everything in a single Dutch oven for easy cleanup.
- Make-ahead friendly: Tastes even better when reheated the next day.
Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- Black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Red chili flakes, to taste
- 6-8 cups low-sodium chicken broth
- 1/2 cup tamari or low-sodium soy sauce
- 4 pounds bone-in beef short ribs
- 2 bay leaves
- 1 star anise (optional)
- 2 cups baby carrots
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Directions
- Preheat your oven to 325°F (165°C).
- In a large oven-safe Dutch oven, melt the butter over medium-high heat. Add the sliced onions and cook for about 10 minutes until they begin to soften and caramelize. Season with black pepper.
- Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes.
- Add the bone-in short ribs to the pot. Pour in 6 cups of chicken broth, then add the tamari, bay leaves, and star anise (if using).
- Cover the Dutch oven and transfer it to the oven. Roast for 2 1/2 to 3 hours, until the short ribs are tender and falling off the bone.
- Add the baby carrots to the pot during the last 1-2 hours of cooking.
- Remove the Dutch oven from the oven. Discard the bay leaves and star anise. Remove the bones from the short ribs, lightly shred the meat, and return the pot to low heat on the stove. Taste the soup and adjust the seasoning if needed.
- Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until dry and slightly crisp.
- Switch the oven to broil. Top each slice with shredded Gruyère, and broil for 2-3 minutes until the cheese is bubbly and golden.
- Ladle the rich, savory short rib soup into bowls. Top each serving with a slice of cheesy toast. Garnish with black pepper and fresh thyme, and serve.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Servings: 6
Variations
- Different cheese: Swap Gruyère for Swiss or cheddar for a different flavor.
- Vegetable additions: Add mushrooms, celery, or parsnips for extra texture.
- Gluten-free option: Use gluten-free bread for the toasts.
- Spicier twist: Add more chili flakes or a dash of cayenne pepper.
- Broth swap: Use beef broth instead of chicken for a richer flavor.
Storage/Reheating
- Storage: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.
- Freezing: Freeze the soup (without the bread) for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, the flavors deepen when the soup is made a day in advance. Just reheat gently before serving.
Do I need to use star anise?
No, star anise is optional but adds a subtle, warm spice note.
Can I use a slow cooker?
Yes! After caramelizing the onions and searing the ribs, transfer everything to a slow cooker. Cook on low for 6-8 hours.
What type of bread works best?
French bread is ideal, but sourdough or baguette slices also work well.
Can I substitute the short ribs?
Yes, you can use oxtail or beef shanks as an alternative.
How do I caramelize onions properly?
Cook them low and slow, stirring frequently, until they are deeply golden brown.
Can I use dried herbs instead of fresh?
Yes, use half the amount of dried thyme and sage as they are more concentrated in flavor.
Is this dish kid-friendly?
Yes, but you can omit the chili flakes for a milder version.
Can I skip the toasts?
The soup is delicious on its own, but the cheesy toasts add a special touch.
How do I prevent the cheese from burning under the broiler?
Keep a close eye on the bread while broiling—it only takes 2-3 minutes for the cheese to bubble and brown.
Conclusion
French Onion Short Rib Soup with Gruyère Toast is the ultimate comfort food, combining tender beef, caramelized onions, and cheesy bread in a hearty, flavorful dish. Perfect for warming up on chilly days or impressing guests at a dinner party, this recipe is a guaranteed crowd-pleaser. Try it and savor the depth of flavors in every bite!