Description
A hearty, restaurant-level bowl of French onion soup enriched with braised short ribs and gooey Gruyère cheese, offering deep, layered flavors.
Ingredients
Scale
- 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