Name: French Onion Short Rib Soup with Gruyère Toast
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: For the soup:; 2 lbs bone-in short ribs; Salt and pepper to taste; 2 tbsp olive oil; 4 large yellow onions, thinly sliced; 1 tbsp butter; 1 tsp sugar; 4 cloves garlic, minced; 2 tbsp tomato paste; 1/2 cup dry red wine; 6 cups beef broth; 1 bay leaf; 2 sprigs fresh thyme (or 1/2 tsp dried); For the Gruyère toast:; 1 baguette, sliced; 1 tbsp olive oil or butter (for brushing); 1 1/2 cups shredded Gruyère cheese

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French Onion Short Rib Soup with Gruyère Toast is a rich and deeply flavorful twist on the classic. Tender, slow-cooked short ribs melt into a base of sweet caramelized onions, savory broth, and fragrant herbs—then it’s all topped with a golden, bubbly slice of Gruyère-covered toast. This is pure comfort in a bowl, with elevated flavor and texture that makes it unforgettable.

Why You’ll Love This Recipe

I love this recipe because it brings the best of two worlds together: the beefy richness of braised short ribs and the soul-soothing warmth of French onion soup. The broth is slow-simmered to perfection, the onions are deeply caramelized, and the cheese toast is broiled to golden, bubbly perfection. It’s hearty enough for a main course and impressive enough for guests, yet it’s still a rustic, cozy dish at heart.

Ingredients

For the soup:

2 lbs bone-in short ribs
Salt and pepper to taste
2 tbsp olive oil
4 large yellow onions, thinly sliced
1 tbsp butter
1 tsp sugar
4 cloves garlic, minced
2 tbsp tomato paste
1/2 cup dry red wine
6 cups beef broth
1 bay leaf
2 sprigs fresh thyme (or 1/2 tsp dried)

For the Gruyère toast:

1 baguette, sliced
1 tbsp olive oil or butter (for brushing)
1 1/2 cups shredded Gruyère cheese

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Sear the short ribs: Season the ribs with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high. Sear the ribs on all sides until browned. Remove and set aside.
Caramelize the onions: In the same pot, reduce the heat to medium. Add butter, sliced onions, sugar, and a pinch of salt. Cook for 25–30 minutes, stirring often, until onions are deeply golden and soft.
Build the flavor: Add garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes. Deglaze with red wine, scraping up browned bits from the bottom.
Simmer the soup: Return the short ribs to the pot. Add beef broth, bay leaf, and thyme. Bring to a boil, then reduce to a simmer. Cover and simmer for 2.5 to 3 hours, until the ribs are fall-apart tender.
Finish the soup: Remove the ribs and discard bones. Shred the meat and return it to the pot. Discard bay leaf and thyme stems. Taste and adjust seasoning.
Make the toast: Preheat broiler. Brush baguette slices with olive oil or butter and toast lightly. Top each slice with shredded Gruyère and broil until melted and golden.
Serve: Ladle soup into bowls and top with a Gruyère toast, or float the cheese toast directly in the soup bowl before serving.

Servings and Timing

This recipe makes about 6 generous servings. Total time is around 3.5 hours: 30 minutes for prep and searing, and 3 hours for slow simmering. It’s ideal for a weekend meal or make-ahead dinner.

Variations

Cheese Options: I swap Gruyère with Comté, Swiss, or sharp white cheddar when I want a different flavor.
No Wine: I replace red wine with extra broth or a splash of balsamic vinegar if I want to skip alcohol.
Vegetable Add-Ins: Mushrooms or parsnips can be added during the final 30 minutes for extra depth.
Make It Lighter: I skim excess fat from the top of the soup before serving, or chill and remove the solidified fat for a leaner broth.
Instant Pot Version: I sear and sauté everything in the pot, then cook on high pressure for 45 minutes with natural release.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. The flavors get even better overnight. To reheat, I warm it on the stovetop over medium heat. The Gruyère toast is best made fresh, but I store extra baguette slices separately and broil with cheese just before serving. The soup also freezes well (without the toast) for up to 3 months.

FAQs

Can I make this soup ahead of time?

Yes, I often make the soup a day or two ahead. The flavors deepen beautifully in the fridge, and it reheats well.

Do I need to use bone-in short ribs?

Bone-in ribs add extra richness and body to the broth, but I’ve made it with boneless short ribs and it still turns out great.

Can I make it without red wine?

Absolutely. I just substitute with extra beef broth and a splash of balsamic vinegar or Worcestershire sauce for added depth.

What kind of bread works best for the toast?

A crusty baguette or sourdough holds up well to broiling and soaking in soup. I avoid soft sandwich bread—it gets too soggy too quickly.

How do I make the soup less greasy?

I let the soup rest for a few minutes after cooking and skim the fat from the top, or I chill it and remove the hardened fat layer before reheating.

Conclusion

French Onion Short Rib Soup with Gruyère Toast is the kind of dish that wraps me up in warmth and flavor. The richness of the short ribs, the sweetness of the caramelized onions, and the bubbling, cheesy toast on top make every spoonful unforgettable. Whether I serve it on a cozy night in or at a dinner party, it always feels like a special occasion.