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French Onion Short Rib Soup with Gruyère Toast

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Dive into the ultimate comfort food: French Onion Short Rib Soup with Gruyère Toast. This hearty dish combines tender, slow-cooked beef short ribs, caramelized onions, and rich broth topped with cheesy, golden Gruyère toast. Perfect for cozy dinners!

Ingredients

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  1. 6 tablespoons salted butter – For caramelizing the onions.
  2. 4 medium yellow onions, thinly sliced – Sweet and savory base for the soup.
  3. Black pepper, to taste – Adds subtle spice.
  4. 2 shallots, sliced – Enhances onion flavor depth.
  5. 4 cloves garlic, chopped – For aromatic depth.
  6. 2 tablespoons fresh thyme leaves – Earthy herb for flavor.
  7. 2 tablespoons chopped fresh sage – Complements the thyme.
  8. Red chili flakes, to taste – Adds a hint of heat.
  9. 6–8 cups low-sodium chicken broth – Base for the soup.
  10. 1/2 cup tamari or low-sodium soy sauce – Adds umami depth.
  11. 4 pounds bone-in beef short ribs – Tender, rich protein for the soup.
  12. 2 bay leaves – For a classic flavor.
  13. 1 star anise (optional) – Adds subtle licorice notes.
  14. 2 cups baby carrots – Sweet, tender vegetable addition.
  15. 6 slices French bread – Base for the Gruyère toast.
  16. 2 cups shredded Gruyère cheese – Melts beautifully for the toast topping.

Instructions

  • Preheat & Prepare: Preheat your oven to 325°F (165°C).
  • Caramelize Onions: 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 soften and lightly caramelize. Season with black pepper.
  • Build the Flavor: Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes.
  • Cook the Ribs: Add the short ribs to the pot. Pour in 6 cups of chicken broth, tamari, bay leaves, and star anise (if using). Cover and transfer to the oven. Roast for 2 1/2 to 3 hours, until the short ribs are tender and falling off the bone.
  • Add Carrots: Add baby carrots to the pot during the last 1-2 hours of cooking.
  • Finish Soup: Remove the pot from the oven. Discard bay leaves and star anise, and remove bones from the ribs. Lightly shred the meat and return the pot to low heat on the stove. Adjust the seasoning with salt as needed.
  • Toast the Bread: Preheat the oven to 425°F (220°C). Arrange French bread slices on a baking sheet and toast for 10 minutes until dry and crisp.
  • Make Gruyère Toasts: Switch the oven to broil, top each slice with shredded Gruyère, and broil for 2-3 minutes until the cheese is bubbly and golden.
  • Serve: Ladle the soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme.

Notes

  • For a gluten-free option, substitute gluten-free bread and tamari.
  • Short ribs are best cooked slowly for maximum tenderness; don’t rush the process.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

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