French Onion Short Rib Soup with Gruyère Toast

Introduction:

French Onion Short Rib Soup with Gruyère Toast is a luxurious twist on the classic French onion soup. With rich, tender braised short ribs, sweet caramelized onions, and a deep, savory broth, this dish elevates comfort food to gourmet status. Topped with Gruyère cheese toast, it’s perfect for a cozy dinner on a cold evening, combining hearty flavors with a touch of elegance.

Ingredients:

For the Soup:

• 2 pounds bone-in short ribs
• 6 tablespoons salted butter
• 4 medium yellow onions, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup dry red wine
• 6 cups beef stock
• 2 sprigs fresh thyme
• 2 bay leaves
• Black pepper and salt, to taste

For the Gruyère Toast:

• 1 baguette, sliced into 1-inch rounds
• 1 ½ cups Gruyère cheese, shredded
• Fresh thyme for garnish (optional)

Instructions:

1. Prepare the Short Ribs:
   • Season the short ribs with salt and pepper.
   • In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Sear the short ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.
2. Caramelize the Onions:
   • In the same pot, melt the remaining 4 tablespoons of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20–25 minutes.
   • Stir in the minced garlic and cook for 1–2 minutes.
3. Build the Soup Base:
   • Sprinkle the flour over the onions and stir to coat. Cook for 1 minute.
   • Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half.
   • Add the beef stock, thyme sprigs, bay leaves, and the seared short ribs. Bring to a gentle simmer.
4. Cook the Soup:
   • Cover and simmer on low heat for 2 ½–3 hours, or until the short ribs are tender and falling off the bone. Alternatively, you can cook it in the oven at 325°F (160°C) for the same amount of time.
5. Prepare the Gruyère Toast:
   • Preheat the oven to 400°F (200°C).
   • Arrange the baguette slices on a baking sheet, top with shredded Gruyère cheese, and bake until bubbly and golden, about 5–7 minutes.
6. Assemble and Serve:
   • Remove the short ribs from the pot and shred the meat, discarding the bones and thyme sprigs. Return the meat to the soup.
   • Ladle the soup into bowls, top each with Gruyère toast, and garnish with fresh thyme if desired. Serve hot.

Conclusion:

French Onion Short Rib Soup with Gruyère Toast is a dish that impresses with its depth of flavor and comforting textures. The tender short ribs and caramelized onions create a hearty base, while the cheesy toast adds a perfect finishing touch. Ideal for a dinner party or a special family meal, this soup is sure to become a favorite for its rich and satisfying taste. Enjoy!

For more details, visit the full recipe

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