Savory Short Rib French Onion Soup with Gruyère Toast

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How to Make Savory Short Rib French Onion Soup with Gruyère Toast

Step 1: Cook the Short Ribs

  1. Season the short ribs generously with salt and pepper on all sides.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the short ribs on all sides, about 2-3 minutes per side, until a deep crust forms.
  3. Add the onion, garlic, thyme, beef broth, and wine (if using) to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for about 2 ½ to 3 hours, until the short ribs are tender and falling off the bone. Remove the short ribs from the pot and shred the meat, discarding the bones and excess fat. Set aside.

Step 2: Caramelize the Onions

  1. In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and a pinch of salt.
  2. Cook the onions, stirring frequently, for about 30-40 minutes until they are deeply caramelized and golden brown. Be patient—this step is essential for developing the rich flavor of the soup.
  3. Add the minced garlic and cook for an additional 2 minutes.

Step 3: Make the Soup Base

  1. If using, sprinkle the flour over the caramelized onions and cook for 1 minute, stirring constantly.
  2. Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes until the wine is mostly evaporated.
  3. Add the beef broth, thyme, and bay leaves. Bring to a simmer, then reduce heat to low and cook for another 30 minutes to let the flavors meld together. Season with salt and pepper to taste.
  4. Add the shredded short rib meat to the soup and simmer for another 10 minutes to heat through.

Step 4: Prepare the Gruyère Toast

  1. Preheat the oven broiler. Arrange the baguette slices on a baking sheet.
  2. Rub each slice with the cut side of a garlic clove, then top with a generous amount of grated Gruyère cheese.
  3. Broil for 1-2 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 5: Serve

  1. Ladle the hot soup into bowls, ensuring each bowl gets plenty of tender short rib meat and caramelized onions.
  2. Top each bowl with a Gruyère toast, or serve the toast on the side for dipping. Enjoy!

Kitchen Equipment Needed

  • Dutch oven or large pot (for short ribs and soup)
  • Large pot or sauté pan (for caramelizing onions)
  • Baking sheet (for Gruyère toast)
  • Wooden spoon or spatula
  • Ladle

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop over low heat until warmed through. The Gruyère toast is best made fresh, but you can reheat the baguette slices in the oven to crisp them up before adding fresh cheese.

If you want to freeze the soup, do so before adding the Gruyère toast. Store the cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop before serving.

Tips for Perfect Savory Short Rib French Onion Soup

  • Caramelize the onions slowly: Don’t rush the caramelization process. It’s what gives French Onion Soup its signature sweetness and depth of flavor.
  • Deglaze with wine: Adding wine helps lift the fond (those browned bits) from the pot, intensifying the flavor of the soup. White wine is traditional, but red wine can also be used if you prefer a richer, more robust flavor.
  • Use quality cheese: Gruyère is the best choice for its nutty, slightly sweet flavor and excellent melting properties, but Swiss or Comté cheese are good substitutes.
  • Short ribs tip: Be sure to remove excess fat from the short ribs after cooking to avoid making the soup too greasy. You can also make the short ribs a day in advance and refrigerate them, which allows the fat to solidify and be easily removed.

Variations and Substitutes

  • Vegetarian option: Replace the short ribs with mushrooms for a meaty texture and swap the beef broth for vegetable broth.
  • Cheese swap: If Gruyère isn’t available, you can use Emmental, Swiss, or even sharp cheddar for a different flavor profile.
  • Bread alternatives: For a different twist, try sourdough or ciabatta slices for the Gruyère toast.

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