When it comes to comfort food, few dishes can rival the richness of French Onion Short Rib Soup. This recipe brings together caramelized onions, tender beef short ribs, and a hearty broth, all topped with cheesy Gruyère toast for a comforting, indulgent meal. Whether you’re hosting a cozy dinner party or looking for a warming family meal, this dish is sure to impress.
If you’re looking for more delicious baked treats to pair with this hearty soup, try these Earl Grey Cookies. They provide the perfect sweet finish after a savory main course.
Why You’ll Love This Recipe
This soup is perfect for cold-weather nights or special occasions. The onions are cooked to perfection, becoming soft and caramelized, while the short ribs create a rich, deeply flavored broth. The Gruyère toast adds the perfect touch of melty, cheesy goodness. If you’re in the mood for more indulgent comfort food, consider adding this Pumpkin Banana Loaf to your menu for a sweet complement to the savory soup.
Ingredients
For the 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
- ½ 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
For the cheesy Gruyère toast:
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Directions
- Preheat the Oven
Preheat your oven to 325°F (165°C) for slow roasting the short ribs. - Caramelize the Onions
Melt the butter in a large, oven-safe Dutch oven over medium-high heat. Add the sliced onions and cook for 10 minutes until they start to caramelize. Season with black pepper to taste. - Add Aromatics and Short Ribs
Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes. Nestle the bone-in short ribs into the pot, ensuring they are partially submerged in the onions. - Add Broth and Seasonings
Pour 6 cups of chicken broth over the short ribs. Add the tamari, bay leaves, and star anise. Cover with a lid and transfer to the oven. - Roast the Short Ribs
Roast for 2½ to 3 hours, until the short ribs are tender. During the last 1-2 hours of cooking, add the baby carrots to the pot. - Shred the Meat
Remove the Dutch oven from the oven, discard the bay leaves and star anise, and carefully remove the bones from the ribs. Shred the meat with two forks and return to the soup. - Prepare the Cheesy Gruyère Toast
Preheat the oven to 425°F (220°C). Arrange the slices of French bread on a baking sheet and toast for 10 minutes, until dry and slightly crispy. - Broil the Cheesy Toast
Switch the oven to broil and top each slice of bread with shredded Gruyère cheese. Broil for 2-3 minutes until the cheese is bubbly and golden. - Serve the Soup
Ladle the rich short rib soup into bowls and top each serving with a cheesy Gruyère toast. Garnish with freshly ground black pepper and thyme, and serve immediately.
Tips and Variations
- For quicker caramelization, add a pinch of sugar to the onions as they cook.
- If you don’t have Gruyère, feel free to substitute with Swiss cheese or mozzarella for a melty topping.
- Make it gluten-free by using gluten-free bread for the toast.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat. The cheesy toast should be prepared fresh for best results.
Perfect Pairings
Pair this hearty soup with a bold Cabernet Sauvignon or a sparkling cranberry spritzer. If you’re planning a full menu, complement this dish with Air Fryer Onion Rings for a crunchy, savory snack.
This French Onion Short Rib Soup with Cheesy Gruyère Toast is sure to become a family favorite, especially during the colder months!