Description
This hearty and flavorful soup brings together the richness of tender short ribs and the deep, sweet flavor of caramelized onions. Braised in a savory beef broth with Worcestershire sauce and thyme, it creates a comforting base. Paired with Gruyère cheese-topped toast, this dish is a perfect fusion of French onion soup and succulent braised short ribs. The toasted bread with melted Gruyère adds a crunchy, cheesy bite that enhances the soup’s flavors.
Ingredients
- 2 pounds bone-in short ribs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
For the Onion Soup:
- 3 tablespoons unsalted butter
- 4 large onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon sugar
- 1/2 cup dry white wine (or beef broth for substitution)
- 8 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
For the Gruyère Toast:
- 4 slices of baguette (or crusty bread)
- 1 cup Gruyère cheese, shredded
- 1 tablespoon olive oil or butter, for brushing
Instructions
Prepare the Short Ribs:
Preheat your oven to 325°F (165°C). Season the short ribs generously with salt, pepper, and smoked paprika. Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Caramelize the Onions:
In the same Dutch oven, melt butter over medium heat. Add the onions and sugar, stirring occasionally, and cook for 25–30 minutes until the onions are deeply caramelized and golden brown. Stir in the garlic and cook for another minute until fragrant.
Build the Soup Base:
Deglaze the pot by adding white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine. Return the seared short ribs to the pot.
Braise the Soup:
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5–3 hours, or until the short ribs are tender and the meat falls off the bone easily. Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the soup, and adjust seasoning with salt and pepper as needed.
Prepare the Gruyère Toast:
Preheat your oven’s broiler or set it to 450°F (230°C). Brush the baguette slices with olive oil or butter and toast them in the oven until lightly golden, about 5 minutes. Top each slice with a generous amount of Gruyère cheese, then place under the broiler for an additional 2–3 minutes, or until the cheese is melted and bubbly.
Serve:
Ladle the soup into bowls. Top each bowl with a slice of Gruyère toast, or serve the toast on the side for dipping. Garnish with additional thyme or parsley if desired.
Notes
- You can substitute the dry white wine with extra beef broth for a non-alcoholic version of the soup base.
- The soup can be prepared ahead of time, and the flavors will develop even further if allowed to sit for a few hours or overnight.
- For a more intense flavor, you can add a splash of brandy or sherry when deglazing the pot instead of wine.