Short Rib French Onion Soup with Gruyère Toast

🍷 This Savory Short Rib French Onion Soup with Gruyère Toast takes some time, but it’s SO worth it. I always double the recipe and freeze half for a future cozy night-in.

Tender, fall-off-the-bone short ribs meet deeply caramelized onions, rich broth, and golden, melty Gruyère on crispy toast 🧅🧀🍞 Every bite is decadent, savory, and soul-satisfying. Whether you’re hosting guests or just craving something luxurious for a cold night, this dish is a beautiful blend of comfort and class.

Why This Works:
Short ribs – High in iron, collagen, and protein for strength and gut health
Onions & garlic – Immune-boosting and anti-inflammatory
Beef broth – Nourishes joints and the gut lining
Thyme & rosemary – Antioxidant-rich and calming
Gruyère – Creamy, flavorful, and rich in calcium and healthy fats

Serves: 6
Prep Time: 40 minutes
Cook Time: 3.5 hours
Total Time: 4 hours

For the Short Ribs:
2 lbs bone-in beef short ribs
Salt and pepper, to taste
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 cup red wine
4 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For the Onion Soup:
6 large yellow onions, thinly sliced
4 tbsp butter
1 tbsp olive oil
1 tsp sugar
2 cloves garlic, minced
2 tbsp flour
6 cups beef broth (plus more if needed)
½ cup dry white wine
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp Worcestershire sauce
Salt and pepper to taste

For the Gruyère Toast:
1 baguette, sliced into ½-inch rounds
2 cups Gruyère cheese, grated
Olive oil, for drizzling
Fresh thyme leaves (optional garnish)

Instructions:
Step 1: Braise the Short Ribs
Preheat oven to 325°F (160°C). Season ribs with salt and pepper.
In a Dutch oven, sear short ribs in olive oil until browned (4–5 min per side). Remove ribs and set aside.
In the same pot, sauté diced onion for 3–4 minutes. Add garlic and cook for 1 minute. Deglaze with red wine, reduce by half. Add broth, thyme, rosemary, and bay leaves. Return ribs to pot, bring to a simmer, cover, and braise in oven for 2.5–3 hours.
Remove ribs, shred meat, and discard bones/fat. Strain and reserve the braising liquid.

Step 2: Caramelize the Onions
In a large pot, heat butter and olive oil. Add sliced onions and sugar. Cook on medium-low for 40–50 minutes until golden. Add garlic and deglaze with white wine. Scrape up golden bits.

Step 3: Build the Soup
Sprinkle flour over onions and stir for 2–3 minutes. Slowly add broth, Worcestershire, thyme, braising liquid, and short rib meat. Simmer 20–30 minutes. Season to taste.

Step 4: Make the Gruyère Toasts
Broil baguette slices with olive oil until golden. Top with cheese and broil again until bubbly.

Step 5: Serve and Enjoy
Ladle soup into bowls. Top with toasts or float them on top and broil. Garnish with thyme and enjoy immediately!

Calories: 565
Protein: 38g
Fat: 38g
Carbs: 18g
Fiber: 2g
Net Carbs: 16g

This soup is pure comfort in a bowl—decadent, cozy, and layered with love and flavor.

This is one recipe you’ll make again and again.