Savory Short Rib French Onion Soup with Gruyère Toast is a rich and hearty dish that combines tender braised short ribs with the classic flavors of French onion soup, topped with a crispy, cheesy Gruyère toast. Here’s how you can make it:
Ingredients:
For the Short Ribs:
- 1.5 lbs beef short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 sprigs thyme
- 1 bay leaf
- 1 cup red wine (optional)
- 2 cups beef broth
For the Soup:
- 4 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 6 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
For the Gruyère Toast:
- 4 slices of baguette or any crusty bread
- 1 cup Gruyère cheese, grated
- Olive oil, for brushing
Instructions:
1. Prepare the Short Ribs:
- Season the short ribs with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned, about 4–5 minutes per side.
- Remove the short ribs and set aside.
- In the same pot, add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Pour in red wine to deglaze the pan (if using). Let it simmer for 5 minutes.
- Add beef broth, thyme, and bay leaf. Return the short ribs to the pot.
- Bring to a simmer, cover, and braise the short ribs in a 325°F (160°C) oven for about 2.5–3 hours, until they are fork-tender.
2. Prepare the French Onion Soup:
- While the short ribs are cooking, melt butter with olive oil in a large pot over medium heat.
- Add sliced onions and cook, stirring occasionally, until they soften and caramelize (this takes about 30–40 minutes). Add sugar after about 10 minutes to help with the caramelization.
- Stir in minced garlic and cook for another minute.
- Deglaze the pot with white wine (if using) and let it simmer until reduced by half.
- Add beef broth, thyme, and bay leaf. Bring the soup to a simmer and cook for another 15 minutes.
- Remove thyme and bay leaf. Season with salt and pepper to taste.
3. Assemble the Dish:
- Shred the braised short ribs and add them to the French onion soup.
- Preheat the broiler.
4. Prepare the Gruyère Toast:
- Brush baguette slices with olive oil, then toast them under the broiler until golden.
- Remove from the oven, top with Gruyère cheese, and broil again until the cheese is melted and bubbly.
5. Serve:
- Ladle the short rib French onion soup into bowls.
- Top each bowl with a Gruyère toast and enjoy!
This dish is perfect for cozy evenings when you want something comforting and indulgent!
