Description
A rich and hearty Savory Short Rib French Onion Soup topped with melted Gruyère cheese on toasted baguette slices. This comforting French-American fusion dish features tender braised short ribs simmered with deeply caramelized onions, garlic, and fresh herbs, creating an intensely flavorful broth. Finished with golden, bubbly cheese toasts and a sprinkle of fresh parsley, it’s perfect for cozy dinners or special occasions.
Ingredients
Scale
Meat and Broth
- 1 1/2 pounds boneless beef short ribs
- 6 cups beef broth
Aromatics and Seasoning
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- Salt and pepper to taste
For the Toast
- 1 baguette, sliced
- 1 1/2 cups shredded Gruyère cheese
- Chopped fresh parsley for garnish
Instructions
- Prepare the Short Ribs: Season the boneless beef short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until evenly browned, about 8 minutes total. Remove the ribs from the pot and set aside.
- Caramelize the Onions: Reduce the heat to medium and add the thinly sliced yellow onions to the pot. Cook for 25 to 30 minutes, stirring frequently to ensure even caramelization. The onions should turn a deep golden brown and develop a sweet, rich flavor.
- Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the balsamic vinegar and sprinkle the all-purpose flour over the onions; cook for an additional minute to incorporate the flour and deepen the flavor.
- Deglaze the Pot: Pour in the dry white wine, stirring and scraping the bottom of the pot to lift any browned bits stuck to the surface, which adds depth to the soup.
- Simmer the Soup: Return the seared short ribs to the pot. Add the beef broth, fresh thyme leaves, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 2 to 2 1/2 hours, or until the short ribs are tender and easily shredded with a fork.
- Shred the Meat: Remove the short ribs from the pot and shred the meat, discarding any excess fat. Return the shredded beef to the soup. Discard the bay leaves. Taste and adjust seasoning with salt and pepper as desired.
- Prepare the Gruyère Toasts: Preheat your broiler. Arrange the baguette slices on a baking sheet and top each slice evenly with shredded Gruyère cheese. Broil for 2 to 3 minutes until the cheese is melted, bubbly, and lightly browned.
- Serve: Ladle the hot soup into bowls. Top each bowl with a cheese toast and garnish with chopped fresh parsley. Serve immediately and enjoy the comforting flavors of this savory short rib French onion soup with cheesy crostini.
Notes
- For extra depth of flavor, use bone-in short ribs instead of boneless; increase the weight slightly and remove the bones before serving.
- This soup can be made a day ahead; the flavors meld and improve after resting overnight.
- For a gluten-free version, use gluten-free bread for the toasts.
