French Onion Short Rib Soup with Gruyère Toast

Instructions

1. Braise the Short Ribs:

  • Season ribs with salt and pepper. Sear in a heavy pot or Dutch oven until browned on all sides.
  • Remove ribs, then sauté onion and garlic in the same pot.
  • Return ribs, add broth, wine, thyme, bay leaf. Bring to a simmer, cover, and braise in a 325°F (163°C) oven for about 2.5–3 hours or until tender.
  • Remove ribs and shred meat. Discard bones and fat. Strain braising liquid and save it.

2. Caramelize the Onions:

  • In a large soup pot, melt butter and oil over medium heat. Add sliced onions and sugar.
  • Cook low and slow (about 30–45 mins) until deep golden brown, stirring often.
  • Optional: Sprinkle in flour and stir for a minute to thicken.

3. Make the Soup:

  • Add shredded short rib meat to the caramelized onions.
  • Pour in reserved braising liquid, extra broth, sherry/brandy, and thyme.
  • Simmer 20–30 minutes. Season to taste.

4. Gruyère Toast:

  • Preheat broiler. Brush bread slices with oil or butter, top with Gruyère.
  • Broil until cheese is bubbly and golden.

5. Serve:

  • Ladle soup into bowls. Float a cheesy toast on top—or serve it on the side.

Want a shortcut version or Instant Pot adaptation?

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