Ingredients
2 lbs beef short ribs
2 tablespoons olive oil
3 large onions (thinly sliced)
3 cloves garlic (minced)
1 tablespoon tomato paste
1/2 cup dry red wine
6 cups beef broth
1 teaspoon fresh thyme (or 1/2 tsp dried)
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
For Gruyère Toast:
1 baguette (sliced)
1 1/2 cups shredded Gruyère cheese
2 tablespoons butter (melted)
Instructions
1. Season short ribs with salt and pepper
2. Heat olive oil in a large pot over medium-high heat and sear ribs until browned on all sides, then remove
3. In the same pot, add sliced onions and cook slowly for 20–25 minutes until deeply caramelized
4. Stir in garlic and tomato paste, cooking for 1–2 minutes
5. Deglaze with red wine, scraping up browned bits, and simmer for 5 minutes
6. Return short ribs to the pot and add beef broth, thyme, and bay leaf
7. Bring to a boil, then reduce heat and simmer covered for 2–2.5 hours until ribs are tender
8.
9. Remove short ribs, shred meat, and discard bones
10. Return shredded beef to the soup and adjust seasoning
11.
12. Preheat oven to 400°F (200°C)
13. Brush baguette slices with melted butter and toast until lightly crisp
14. Top with Gruyère cheese and broil until melted and golden
15.
16. Serve soup hot topped with Gruyère toast
Notes
Take time to properly caramelize onions for the best flavor
Use bone-in short ribs for richer broth
You can make the soup a day ahead for deeper taste
Swap Gruyère with Swiss cheese if needed
Skim excess fat from the soup before serving if desired
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: french onion short rib soup, gourmet onion soup, beef short rib soup, gruyere toast soup