French Onion Short Rib Soup with Gruyère Toast Recipe

Prep Time 25 mins
Cook Time 165 mins
Rest Time 10 mins
Total Time 3 hrs 20 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Winter
Description

A rich and comforting French Onion Short Rib Soup with Gruyère Toast, combining slow-braised halal beef short ribs with deeply caramelized onions, aromatic herbs, and a savory broth. Topped with golden, bubbly Gruyère toasts, this luxurious soup brings classic French technique together with hearty, soul-warming flavors — perfect for cozy evenings and winter gatherings.

Ingredients
    For the Short Ribs & Broth
  • 900 g beef short ribs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 large carrot, chopped
  • 2 celery sticks, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, smashed
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 3–4 sprigs fresh thyme
  • 6 cups beef broth (low sodium)
  • 1 cup water (if needed)
    • For the French Onion Soup Base
  • 4 large yellow onions, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • ½ tsp sugar (helps caramelize)
  • ½ tsp black pepper
  • 1 tbsp flour
  • 1 tbsp balsamic vinegar (or apple cider vinegar)
  • 1 cup non-alcoholic cooking wine or extra beef broth
    • For the Gruyère Toast
  • 4 slices crusty baguette or artisan bread
  • 1 cup grated Gruyère cheese
  • 1 tbsp olive oil
  • 1 small garlic clove, sliced in half (for rubbing)
Instructions
    Sear the Short Ribs
  1. 1
    Pat the short ribs dry and season with salt and pepper. Heat olive oil in a heavy pot over medium-high heat. Sear the ribs on all sides until deep brown, about 8–10 minutes. Remove and set aside.
    2. Build the Broth
  2. 2
    In the same pot, add chopped carrot, celery, onion, and garlic. Cook until slightly softened. Stir in tomato paste and cook 1 minute. Add bay leaf, thyme, and beef broth. Return the short ribs to the pot, cover, and simmer gently for 2 hours until the meat is tender and falling off the bone.
    3. Shred the Meat
  3. 3
    Remove the ribs and let them cool slightly. Shred the meat, discarding bones and excess fat. Strain the broth to remove vegetables and herbs. Set broth aside.
    4. Caramelize the Onions
  4. 4
    In a clean large pot, heat olive oil and butter. Add sliced onions, salt, sugar, and black pepper. Cook over medium-low heat for 35–45 minutes, stirring often, until the onions turn deep golden brown and jammy.
    5. Build the French Onion Base
  5. 5
    Sprinkle flour over the onions and stir for 1 minute. Add balsamic vinegar and deglaze. Pour in non-alcoholic cooking wine or extra broth. Let it simmer for 5 minutes so everything blends.
    6. Combine the Soup
  6. 6
    Add the strained beef broth and shredded short rib meat into the caramelized onion base. Simmer for 20 minutes, allowing the flavors to merge into a rich, hearty soup.
    7. Make the Gruyère Toast
  7. 7
    Heat oven to 180°C. Brush bread slices with olive oil and rub lightly with garlic. Top with grated Gruyère and bake for 8–10 minutes until melted, golden, and bubbly.
    8. Serve
  8. 8
    Ladle the hot French onion short rib soup into bowls. Place a Gruyère toast on top — or on the side — and enjoy this warm, comforting dish.
Note

For a deeper flavor, caramelize onions slowly — don’t rush them.

You can prepare the short rib broth a day ahead for easier fat removal.

Substitute Gruyère with Emmental or mozzarella if preferred.

Leftovers keep well refrigerated for 3–4 days.

Freeze without the cheese toast for up to 2 months.

Keywords: hearty soup, slow-cooked beef, caramelized onions, gruyère toast, winter comfort
Read it online: https://petitepanini.com/recipe/french-onion-short-rib-soup-with-gruyere-toast-recipe/