Introduction
This French Onion Short Rib Soup is the ultimate comfort food, combining the rich depth of caramelized onions, tender short ribs, and aromatic herbs with the crowning glory of cheesy Gruyère toast. It’s a luxurious yet approachable dish that elevates classic onion soup into a gourmet experience. Perfect for chilly evenings or as a centerpiece for a cozy dinner party, this recipe is as indulgent as it is satisfying.
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
- 1/2 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 Gruyère Toast:
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Step-by-Step Instructions
1. Prepare the Onions and Aromatics
- Preheat your oven to 325°F (165°C).
- In a large, oven-safe Dutch oven, melt the butter over medium-high heat. Add the sliced onions and cook for about 10 minutes until they begin to soften and caramelize. Season with black pepper.
- Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes for a kick of heat.
2. Add the Short Ribs and Broth
- Nestle the bone-in short ribs into the pot. Pour in 6 cups of chicken broth, tamari, bay leaves, and star anise (if using).
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 2 1/2 to 3 hours, until the short ribs are tender and falling off the bone.
3. Add Vegetables
- During the last 1-2 hours of cooking, add the baby carrots to the pot. Let them cook until tender and flavorful.
4. Shred the Meat and Adjust Seasoning
- Remove the Dutch oven from the oven. Discard the bay leaves and star anise.
- Remove the short rib bones, shred the meat lightly, and return it to the pot. Simmer on low heat. Taste the soup and adjust the seasoning with salt or additional tamari if needed.
5. Prepare the Gruyère Toast
- Preheat your oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until dry and slightly crisp.
- Switch the oven to broil. Top each slice with shredded Gruyère cheese and broil for 2-3 minutes until the cheese is bubbly and golden brown.
6. Serve
- Ladle the rich short rib soup into bowls. Top each serving with a slice of Gruyère toast.
- Garnish with black pepper and fresh thyme for a finishing touch.
Pro Tips for Success
- Caramelized Perfection: Take your time to properly caramelize the onions for a deeply rich and sweet base flavor.
- Bone-In Bonus: Use bone-in short ribs for added depth, as the bones release flavorful collagen during cooking.
- Cheese Options: Gruyère is classic, but Emmental or Comté are excellent alternatives.
Serving Suggestions
Pair this soup with a crisp green salad and a glass of red wine for an elegant meal. For added comfort, serve with extra French bread to soak up the broth.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Protein: 35g
- Fat: 18g
- Carbohydrates: 20g
FAQs
1. Can I make this soup ahead of time?
Yes! Prepare the soup a day in advance, and reheat gently before serving. The flavors will deepen overnight.
2. Can I substitute the short ribs?
You can use chuck roast or oxtail for a similar hearty flavor.
3. Is there a vegetarian option?
Substitute the short ribs with hearty mushrooms and use vegetable broth for a plant-based alternative.
Conclusion
This French Onion Short Rib Soup with Gruyère Toast is the epitome of comfort and sophistication. With layers of flavor from caramelized onions, tender short ribs, and melty Gruyère, it’s a dish that will leave a lasting impression. Perfect for cold nights or special gatherings, it’s a recipe worth savoring.