French Onion Short Rib Soup with Gruyère Toast
Warm up with our French Onion Short Rib Soup with Gruyère Toast! A rich, comforting dish perfect for chilly days. 🥣🧀
Equipment
- 1 Large Pot For caramelizing onions and cooking the soup.
- 1 Baking sheet For toasting the baguette with cheese.
- 1 Oven Preheat to 400°F (200°C) for toasting.
Ingredients
Meat
- 2 pounds Beef Short Ribs Look for well-marbled short ribs.
Vegetables
- 4 medium Yellow Onions Sweet yellow onions are ideal for caramelizing.
- 2 tablespoons Olive Oil Use extra virgin for depth of flavor.
- 6 cups Vegetable Broth Low-sodium broth is preferred.
- 2 tablespoons Flour For coating the short ribs.
Herbs
- 2 bay leaves Bay Leaves Enhances flavor; remove before serving.
- a few sprigs Thyme Fresh thyme preferred.
Bread
- 1 baguette Baguette For toasting with Gruyère.
- 1 cup Gruyère Cheese Grated for topping the toast.
Instructions
Caramelize the Onions
- Heat a large pot over medium heat. Add olive oil and sliced onions. Sauté for 30-40 minutes until deeply caramelized, adding water if they stick.
Braise the Short Ribs
- Push onions to the side, add short ribs, and sear for 5 minutes. Sprinkle flour and stir to coat the meat.
Add the Broth
- Pour in broth, add bay leaves and thyme. Simmer for 2-3 hours on low heat.
Prepare the Gruyère Toast
- Preheat oven to 400°F (200°C). Slice baguette, top with Gruyère, and bake for 10-12 minutes until bubbly.
Finish the Soup
- Remove short ribs, shred the meat, and return to the pot. Adjust seasoning with salt and pepper.
Serve and Enjoy
- Ladle soup into bowls, top with Gruyère toast, and garnish with thyme or parsley.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 500 | 30g | 40g | 20g |