Description
A hearty twist on classic French onion soup, this recipe features fall-apart tender short ribs, deeply caramelized onions, and a golden blanket of melted Gruyère. It’s a comforting, dinner-worthy soup perfect for cold nights or impressing guests.
Ingredients
- 2 lbs bone-in short ribs
- 6 large yellow onions (about 3 lbs), thinly sliced
- 3 tbsp unsalted butter
- 8 cups beef broth
- 1 cup dry white wine
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 2 cups Gruyère cheese, grated
- 6–8 slices French bread or baguette
- Salt and pepper, to taste
Instructions
- Pat short ribs dry and season with salt and pepper. Heat 1 tbsp butter in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned (3-4 minutes per side). Remove and set aside.
- Add remaining butter to the pot. Add sliced onions and a pinch of salt. Cook over medium heat, stirring often, until onions are soft, deep golden, and caramelized (25-30 minutes). Add a splash of water if onions start to stick.
- Pour in white wine and deglaze the pot, scraping up brown bits. Simmer until wine is mostly evaporated (about 3 minutes).
- Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, cover, and cook gently for about 2 hours, until meat is fork-tender. Skim off any fat from the surface.
- Remove short ribs and let cool slightly. Shred meat with two forks, discarding bones and large fat pieces. Return shredded beef to the soup.
- Taste and adjust salt and pepper. Simmer uncovered for 5-10 minutes if you prefer a thicker soup.
- Toast baguette slices on a sheet pan at 400°F until golden and crisp (about 5 minutes). Optionally, rub with a cut garlic clove.
- Ladle hot soup into oven-safe bowls. Float a toasted bread slice on top and cover generously with grated Gruyère. Broil until cheese is melted, bubbly, and golden (2-3 minutes). Serve immediately.
Notes
For best flavor, don’t rush caramelizing the onions—low and slow is key. Bone-in short ribs add extra richness, but chuck roast can be substituted. Gruyère is traditional, but Swiss, Emmental, or Comté work in a pinch. Make the soup a day ahead for even deeper flavor. For gluten-free, use GF bread or omit the bread entirely. Leftovers keep well and freeze beautifully (without bread/cheese).
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 generous bowl (abo
- Calories: 430
- Sugar: 10
- Sodium: 1100
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 4
- Protein: 29
Keywords: French onion soup, short rib soup, Gruyère, comfort food, beef soup, caramelized onions, winter soup, hearty soup, dinner, make-ahead