Why You’ll Love This Recipe
This French Onion Short Rib Soup is the epitome of comfort food. The short ribs are slow-cooked to perfection, giving the soup a rich, meaty base that pairs wonderfully with the sweet, caramelized onions. The tamari or soy sauce adds depth and umami to the broth, while the fresh herbs and garlic add aromatic layers of flavor. Topped with a crispy slice of toast slathered with melted Gruyère cheese, this soup is a luxurious and satisfying dish that will warm you up from the inside out.
Ingredients
For the soup:
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- Black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Red chili flakes, to taste
- 6-8 cups low-sodium chicken broth
- 1/2 cup tamari or low-sodium soy sauce
For the Gruyère toast:
- 4 slices of rustic bread (such as sourdough)
- 1 cup Gruyère cheese, shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the soup:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and shallots, and cook, stirring occasionally, for 25-30 minutes until they are deeply caramelized and soft. Add black pepper to taste.
- Once the onions are caramelized, add the chopped garlic, thyme, sage, and red chili flakes (if using). Stir and cook for another 2-3 minutes until fragrant.
- Pour in the chicken broth and tamari (or soy sauce), stirring to combine. Bring the soup to a simmer and let it cook for 30-40 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with more pepper, chili flakes, or tamari if needed.
- While the soup is simmering, prepare the Gruyère toast.
For the Gruyère toast:
- Preheat your oven’s broiler.
- Place the slices of bread on a baking sheet. Toast them under the broiler for 1-2 minutes until lightly golden.
- Remove the bread from the oven and sprinkle with shredded Gruyère cheese. Place the bread back under the broiler and cook for an additional 2-3 minutes until the cheese is melted and bubbly with a slight golden crust.
- Remove from the oven and set aside.
To serve:
- Ladle the hot soup into bowls, and top each bowl with a slice of the Gruyère toast.
- Serve immediately, and enjoy the rich, savory flavors of this comforting soup.
Servings and timing
- Servings: This recipe makes about 4-6 servings.
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
Variations
- Beef Broth: For an even richer flavor, you can use beef broth instead of chicken broth to complement the short ribs.
- Add Vegetables: For added nutrition, you can add some vegetables like carrots or celery to the soup during the caramelization step.
- Herb Variations: Experiment with different herbs like rosemary or bay leaves for a more complex flavor.
- Make it Spicy: If you like heat, add more red chili flakes or a sliced jalapeño pepper to the soup.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can be reheated on the stovetop over low heat. For the best texture, reheat the Gruyère toast separately and top the soup with the fresh toast before serving.
FAQs
1. Can I use a different type of cheese for the toast?
Yes! While Gruyère is the traditional cheese for French onion soup, you can substitute it with Swiss cheese, mozzarella, or even cheddar for a different flavor profile.
2. Can I make this soup ahead of time?
Yes, the soup can be made ahead of time and stored in the refrigerator. In fact, the flavors will deepen and become even more flavorful after resting for a few hours or overnight.
3. Can I use boneless short ribs for this recipe?
Yes, you can use boneless short ribs, but the traditional bone-in short ribs provide more flavor and richness to the broth.
4. Can I freeze this soup?
Yes, you can freeze the soup without the Gruyère toast for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stove. Add the fresh cheese toast just before serving.
5. Can I use tamari if I don’t have soy sauce?
Yes, tamari is a great substitute for soy sauce, especially for those who prefer a gluten-free option. It adds a similar depth of flavor.
6. Can I use pre-cooked short ribs?
Yes, if you have leftover short ribs, you can add them to the soup in the last 10-15 minutes of simmering for a quick version of this dish.
7. Can I skip the broiler step for the toast?
While broiling gives the Gruyère toast a delicious crispy and bubbly texture, you can skip the broiling step and simply serve the cheese on top of regular toasted bread if you prefer.
8. Can I add wine to this soup?
Yes, you can add a splash of dry white wine or red wine to the soup after the onions have caramelized for an additional layer of flavor.
9. Can I make this soup without the herbs?
Yes, you can omit the herbs, though they add a wonderful fragrance and flavor to the soup. Feel free to experiment with other herbs to suit your tastes.
10. Can I use a slow cooker for this recipe?
Yes, you can caramelize the onions in a pan first and then transfer them to a slow cooker with the broth and tamari. Cook on low for 4-6 hours until the flavors meld and the soup is rich.
Conclusion
French Onion Short Rib Soup with Gruyère Toast is the ultimate comfort food, combining tender short ribs, rich caramelized onions, and a flavorful broth topped with crispy, cheesy toast. It’s a hearty and satisfying dish that’s perfect for chilly nights or special gatherings. Easy to prepare yet incredibly indulgent, this soup will be a new favorite in your recipe collection!
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French Onion Short Rib Soup with Gruyère Toast
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This French Onion Short Rib Soup with Gruyère Toast is the ultimate comfort dish that combines tender short ribs, caramelized onions, and a rich, flavorful broth. Topped with melted Gruyère cheese on crispy toast, this indulgent soup is perfect for cozy nights or special occasions. A savory blend of meaty, cheesy goodness that will warm you up from the inside out!
Ingredients
For the soup:
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
Black pepper, to taste
2 shallots, sliced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
Red chili flakes, to taste
6–8 cups low-sodium chicken broth
1/2 cup tamari or low-sodium soy sauce
For the Gruyère toast:
4 slices of rustic bread (such as sourdough)
1 cup Gruyère cheese, shredded
Instructions
For the soup:
-
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and shallots, and cook, stirring occasionally, for 25-30 minutes until they are deeply caramelized and soft. Add black pepper to taste.
-
Once the onions are caramelized, add the chopped garlic, thyme, sage, and red chili flakes (if using). Stir and cook for another 2-3 minutes until fragrant.
-
Pour in the chicken broth and tamari (or soy sauce), stirring to combine. Bring the soup to a simmer and let it cook for 30-40 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with more pepper, chili flakes, or tamari if needed.
-
While the soup is simmering, prepare the Gruyère toast.
For the Gruyère toast:
-
Preheat your oven’s broiler.
-
Place the slices of bread on a baking sheet. Toast them under the broiler for 1-2 minutes until lightly golden.
-
Remove the bread from the oven and sprinkle with shredded Gruyère cheese. Place the bread back under the broiler and cook for an additional 2-3 minutes until the cheese is melted and bubbly with a slight golden crust.
-
Remove from the oven and set aside.
To serve:
-
Ladle the hot soup into bowls, and top each bowl with a slice of the Gruyère toast.
-
Serve immediately and enjoy the rich, savory flavors of this comforting soup.
Notes
Broth Variations: Use beef broth for a richer flavor, or experiment with adding a splash of wine for extra depth.
Herb Variations: Feel free to try rosemary or bay leaves for different herbal nuances.
Add-Ins: Add vegetables like carrots or celery during the caramelization step for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup, Comfort Food
- Method: Stovetop, Broiling
- Cuisine: French-American
