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French Onion Short Rib Soup with Cheesy Gruyère Toast Recipe

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★★★★★

4.7 from 75 reviews

This French Onion Short Rib Soup with Cheesy Gruyère Toast is a comforting, hearty dish combining tender slow-braised beef short ribs with caramelized onions and a rich, flavorful broth. Topped with toasted French bread smothered in melted Gruyère cheese, this soup makes for an indulgent and satisfying meal perfect for cozy evenings.

Ingredients

Scale

Sauce and Soup

  • 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

Cheesy Gruyère Toast

  • 6 slices French bread
  • 2 cups shredded Gruyère cheese

Instructions

  1. Preheat Oven and Melt Butter: Preheat your oven to 325°F (165°C). Melt the butter in a Dutch oven over medium-high heat to prepare for caramelizing the onions.
  2. Caramelize Onions: Add the thinly sliced onions to the melted butter and cook for about 10 minutes until they soften and develop a light caramel color, which builds the base flavor for the soup.
  3. Add Aromatics: Stir in the sliced shallots, chopped garlic, fresh thyme leaves, chopped sage, and red chili flakes to enhance the flavor complexity of the broth.
  4. Add Short Ribs and Broth: Place the bone-in beef short ribs into the pot, then pour in the chicken broth and tamari or low-sodium soy sauce. Add the bay leaves and star anise if using, which will add depth to the broth during cooking.
  5. Bake Soup: Cover the Dutch oven and bake in the preheated oven for 2½ to 3 hours. About 1 to 2 hours before completion, add the baby carrots to ensure they are tender but not mushy.
  6. Shred Meat: Remove the pot from the oven. Carefully discard the bay leaves and bones from the ribs. Shred the beef meat finely and return it to the soup, stirring to combine. Season with black pepper and additional salt if needed, and keep the soup warm on the stovetop.
  7. Prepare Gruyère Toast: Meanwhile, increase the oven temperature to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast in the oven for about 10 minutes until lightly crisped.
  8. Add Cheese and Broil: Remove the toasts from the oven, top each slice generously with shredded Gruyère cheese, and broil for 2 to 3 minutes until the cheese melts and turns golden brown and bubbly.
  9. Serve: Ladle the hot soup into bowls. Place a cheesy Gruyère toast on top of each bowl and garnish with fresh thyme and freshly ground black pepper for a beautiful presentation and extra herbal aroma.

Notes

  • Slow baking in the oven helps the short ribs become tender and infuses the broth with rich beef flavor.
  • The star anise is optional but adds a subtle licorice note that complements the savory components.
  • If desired, use gluten-free bread to make this recipe gluten free.
  • Adjust chili flakes according to your heat preference.
  • The Gruyère toast can also be prepared in advance and broiled just before serving.

Keywords: French onion soup, short ribs, Gruyère cheese, French bread toast, baked beef soup, comfort food, slow-braised soup

Find it online: https://yumwithmia.com/french-onion-short-rib-soup-with-cheesy-gruyere-toast-recipe/