Description
Indulge in the warmth of French Onion Short Rib Soup with Gruyère Toast, a delightful dish that brings comfort to chilly evenings. This rich soup features tender beef short ribs simmered with sweet caramelized onions and aromatic herbs, creating a depth of flavor that’s irresistibly satisfying. Topped with golden-brown baguette slices smothered in melted Gruyère cheese, each bowl offers an elegant yet homey dining experience perfect for family dinners or gatherings with friends. The best part? Most of the cooking time is hands-off, allowing you to relax while this hearty meal comes together.
Ingredients
- 3 pounds beef short ribs
- 6 yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 8 cups beef stock
- 1 cup red apple vinegar
- 1 French baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Season the short ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.
- In the same pot, melt butter and add olive oil. Stir in onions and caramelize on low heat for 30 to 40 minutes until golden brown.
- Add minced garlic and cook briefly until fragrant. Deglaze with red apple vinegar.
- Pour in beef stock, add thyme and bay leaves, then return the short ribs to the pot. Cover and let simmer for 2.5 to 3 hours until meat is tender.
- Preheat broiler and toast baguette slices on a baking sheet until golden brown. Top with Gruyère cheese and broil until melted.
- Serve soup hot, garnished with Gruyère toast.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Simmering/Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 560
- Sugar: 5g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: For a variation, consider adding fresh herbs like rosemary or parsley for an extra layer of flavor. If desired, substitute Gruyère with Swiss or provolone for different taste profiles.