Go Back Email Link
–+ servings

Free Body Calculator – Know Your Body

Wondering if your body is in a healthy range? Use our Free Body Calculator to find out if you're fit, normal, or need a lifestyle change. Get personalized tips, calorie targets, and your ideal protein, carbs, and fat intake – all in seconds.

Try Free Body Calculator Now
french onion short rib soup with gruyère toast

French Onion Short Rib Soup with Gruyère Toast

A hearty and decadent soup that combines the deep flavors of French onion soup with tender braised short ribs and cheesy Gruyère toast. Perfect for cozy dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course, Soup
Cuisine French, Inspired
Servings 6
Calories 550 kcal

Ingredients
  

  • For the Soup:
  • 2 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 4 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 2 tbsp unsalted butter
  • 1/4 cup dry white wine or red wine for deeper flavor
  • 8 cups beef broth low-sodium
  • 1 bay leaf
  • 2-3 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce
  • For the Gruyère Toast:
  • 6 slices of baguette or crusty French bread
  • 1 cup grated Gruyère cheese
  • 1 tbsp olive oil
Cookbook Cover

120 Healthy Recipes for Everyone

Diabetic-friendly, easy, and family-approved meals anyone can enjoy. Backed by a certified diabetes doctor.

Get 120+ Expert-Approved Recipes

Instructions
 

  • Prepare the Short Ribs:
  • Season and Sear:
  • Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
  • Caramelize the Onions:
  • Cook the Onions:
  • Reduce the heat to medium. Add butter to the pot and let it melt. Stir in the sliced onions and cook, stirring occasionally, until deeply caramelized, about 25-30 minutes.
  • Add Garlic and Deglaze:
  • Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the wine, scraping the bottom of the pot to deglaze.
  • Simmer the Soup:
  • Combine Ingredients:
  • Return the short ribs to the pot. Add the beef broth, bay leaf, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-2.5 hours, or until the short ribs are tender and falling off the bone.
  • Shred the Short Ribs:
  • Remove the short ribs from the pot and shred the meat, discarding the bones and excess fat. Return the shredded meat to the soup and season with additional salt and pepper to taste.
  • Prepare the Gruyère Toast:
  • Toast the Bread:
  • Preheat the oven to 400°F (200°C). Brush the baguette slices with olive oil and place them on a baking sheet. Toast for 5 minutes or until lightly golden.
  • Add Cheese:
  • Sprinkle the grated Gruyère on top of the toasted bread slices. Return to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
  • Serve:
  • Assemble the Dish:
  • Ladle the hot soup into bowls and top each with a slice (or two) of Gruyère toast. Garnish with extra thyme if desired.

Notes

  • Make Ahead: This soup tastes even better the next day. Store it in the refrigerator for up to 3 days and reheat gently on the stove.
  • Broth Options: For a deeper flavor, replace some of the beef broth with veal stock or add a splash of sherry or brandy.
  • Bread Substitute: Use sourdough or ciabatta for the Gruyère toast if you don’t have baguette on hand.
  • Storage: Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 2 months (without the toast).

Nutrition

Calories: 550kcalCarbohydrates: 32gProtein: 36gFat: 28gSodium: 900mgFiber: 3gSugar: 9g