I’ve taken the rich, caramelized flavors of classic French onion soup and added braised short ribs and gooey Gruyère to make a hearty, restaurant-level bowl you can make at home. This French Onion Short Rib Soup with Cheesy Gruyère Toast blends slow-braised beef, deeply caramelized onions, and melted cheese for comfort with depth. I’ve tested versions that braise the ribs separately and versions that finish everything together — both work, but timing and technique matter.
Why Make This Recipe
- Deep, layered flavor: slow-caramelized onions plus braised short ribs create a savory, umami-packed broth.
- Comfort food that impresses: it’s cozy enough for weeknights and elegant enough for guests.
- Flexible prep: you can braise ribs ahead of time or use leftover short ribs. See a related take on classic techniques like this classic French onion soup without wine for inspiration.
- Pantry-friendly: uses pantry staples (onions, beef stock, thyme, bay) and a good crusty bread.
- Personal note: I love this recipe because slow braising turns inexpensive short ribs into melt-in-your-mouth meat that elevates a familiar soup into something luxurious.
Recipe Overview
Prep time: 25 minutes active, plus braising time.
Cook time: 3 hours (about 2–3 hours braise + 30–45 minutes finishing).
Total time: 3–3.5 hours (hands-off braise time makes this easy).
Servings: 6 bowls.
Difficulty: Medium — requires patience for caramelizing and braising.
Method: Sear and braise short ribs in a Dutch oven, caramelize lots of onions, combine braising liquid with deglazed pan juices, simmer into a rich broth, top with toasted bread and Gruyère, then broil until bubbly.
My Experience Making This Recipe
I tested this recipe several times, adjusting braise time and onion cooking temperature to balance beefiness and onion sweetness. The biggest discovery: braising short ribs to about 195°F internal (or until fork-tender) yields the best shredding texture and mouthfeel. Also, slow low-temperature caramelization (medium-low) gives the best onion flavor without bitterness.
How to Make French Onion Short Rib Soup with Cheesy Gruyère Toast
Start by seasoning and searing 2–3 lb of bone-in short ribs in a hot Dutch oven (2 tbsp oil) until well browned, about 4–5 minutes per side. Remove the ribs, brown 6 large thinly sliced onions in 2 tbsp butter + 1 tbsp oil over medium-low for 30–45 minutes until deep golden, then deglaze with 1 cup dry white wine or 1 cup beef broth. Return ribs, add 4 cups beef stock, 2 sprigs thyme, 1 bay leaf, and braise in a 325°F oven for 2.5–3 hours until ribs are fork-tender. Remove ribs, shred the meat and skim fat from the surface, then simmer the broth to concentrate flavors. Ladle soup into ovenproof bowls, top with toasted baguette slices slathered with butter and 2 cups grated Gruyère, then broil 3–5 minutes until cheese bubbles and browns.
Expert Tips for Success
- Caramelize onions patiently: keep heat at medium-low and stir every 5–8 minutes; this prevents burning and develops deep sweet flavor.
- Use a heavy Dutch oven (6–7 quart): it holds heat for good searing and even braising. A cast-iron or enameled pot works best.
- Deglaze well: after browning meat and onions, deglaze with 1 cup wine or stock and scrape browned bits — that’s where most flavor lives.
- Check short ribs for doneness by feel, not time: ribs are ready when meat pulls apart easily or the internal temp reaches ~195°F.
- Turn the oven to broil at the end and use a rimmed baking sheet to catch drips; for even toasting, pre-toast the bread at 400°F for 5–6 minutes before adding cheese. See creative bread ideas for toasting and presentation like this lost bread French toast inspiration.
How to Serve French Onion Short Rib Soup with Cheesy Gruyère Toast
- Serve with an herb salad (arugula, lemon vinaigrette) to cut richness and refresh the palate.
- Present in individual ovenproof bowls with one large cheese-topped toast each for a dramatic table display.
- Pair with red wine (Pinot Noir or a medium-bodied Cabernet) or a crisp white for contrast.
- For brunch or make-ahead meals, toast extra slices and keep them separately — they reheat crisply in a 350°F oven. You can also pair with sweet brunch dishes like an apple cinnamon French toast casserole for varied textures.
Storage and Reheating Guide
- Refrigerator: Cool to room temp, store soup (without toasted bread) in airtight containers for 3–4 days. Shredded short ribs will stay tender in the broth.
- Freezer: Freeze in freezer-safe containers or bags for up to 3 months; leave 1 inch headspace. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low–medium heat until simmering, about 8–12 minutes for a full pot. Re-toast bread and melt cheese under a broiler 2–4 minutes just before serving to maintain texture.
Recipe Variations
- Gluten-free: Use gluten-free baguette slices or sourdough for the toast and ensure your beef stock is gluten-free.
- Dairy-free: Replace Gruyère with a melty dairy-free cheese and use olive oil or vegan butter for toasts. Reduce overall richness with lighter stock if desired.
- Quick weeknight version: Use leftover shredded roast beef or short ribs and skip braising; caramelize onions and simmer with store-bought beef stock for 30 minutes.
- Herb-forward: Add a tablespoon of fresh chopped rosemary or finish with chopped parsley for brightness.
Nutritional Highlights
- Protein-rich: Short ribs provide substantial protein per serving, making the soup satisfying and filling.
- Iron and B vitamins: Beef contributes heme iron and B vitamins, helpful if you’re monitoring those nutrients.
- Allergen note: Contains dairy (Gruyère) and gluten (baguette); adjust for dairy-free or gluten-free needs. Portion control: this is a rich dish — 1 medium bowl is a hearty serving.
Troubleshooting Common Issues
- Broth tastes flat: Reduce the broth uncovered for 10–15 minutes to concentrate flavors, or add 1–2 tsp Worcestershire sauce.
- Onions are bitter: You likely cooked them too hot. Discard any scorched pieces, lower the heat, and continue cooking slowly until sweet.
- Cheese soggy or bread drowned: Toast the bread first at 400°F for 5–6 minutes, then top and broil; this keeps the toast crisp under the cheese.
Frequently Asked Questions
Q: Can I use chuck roast instead of short ribs?
A: Yes. Chuck roast braises well and becomes tender; cut into 2–3-inch pieces and braise the same way, though it may need slightly less or similar time depending on size. Test doneness by fork tenderness.
Q: Do I have to use wine to deglaze?
A: No. Use 1 cup low-sodium beef stock or a mix of balsamic vinegar (1 tbsp) plus stock to mimic acidity. Wine adds complexity, but stock works fine.
Q: How do I prevent the soup from becoming greasy?
A: Chill the soup in the fridge for an hour, then lift the solidified fat from the surface. Alternatively, skim with a large spoon during simmering and use leaner cuts.
Q: Can I finish the soup on the stovetop instead of broiling?
A: Yes — top bowls with cheese and place under a preheated broiler for 2–5 minutes for the classic gratin. If you don’t broil, melt cheese in an oven set to 400°F for 4–6 minutes, watching closely.
Conclusion
For another richly flavored beef-and-onion approach you can consult a popular take on the concept here: French Onion Short Ribs – Half Baked Harvest.
Print
French Onion Short Rib Soup with Cheesy Gruyère Toast
- Total Time: 210 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty, restaurant-level bowl of French onion soup enriched with braised short ribs and gooey Gruyère cheese, offering deep, layered flavors.
Ingredients
- 2–3 lb bone-in short ribs
- 2 tbsp oil
- 6 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp oil
- 1 cup dry white wine or beef broth
- 4 cups beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- Baguette slices (for toasting)
- 2 cups grated Gruyère cheese
Instructions
- Season and sear short ribs in hot Dutch oven until browned (about 4–5 minutes per side).
- Remove ribs, brown onions in butter and oil over medium-low heat for 30–45 minutes until golden.
- Deglaze with wine or broth, return ribs, add stock, thyme, and bay leaf, and braise in a 325°F oven for 2.5–3 hours until ribs are fork-tender.
- Shred meat, skim fat, and simmer broth to concentrate flavors.
- Ladle soup into bowls, top with toasted bread slathered in butter and Gruyère, then broil until bubbly and golden (3–5 minutes).
Notes
For a gluten-free option, use gluten-free baguette. For dairy-free, substitute Gruyère with dairy-free cheese.
- Prep Time: 25 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising and broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg