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As the chilly winds begin to swirl and the leaves change hues, nothing warms the soul quite like a steaming bowl of French Onion Short Rib Soup with Gruyère Toast. This delightful dish is a comforting embrace on a cold day, blending the rich, savory flavors of slow-cooked short ribs and sweet caramelized onions. Rooted in the culinary traditions of France, this soup elevates the classic French onion soup to new heights, combining hearty beefiness with the luxurious taste of tender short ribs.

French Onion Short Rib Soup with Gruyère Toast

A delightful twist on a classic dish.
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Ingredients
  

2 lbs short ribs, bone-in

4 large onions, thinly sliced

4 cloves garlic, minced

6 cups beef broth

1 cup dry red wine

2 tablespoons olive oil

2 tablespoons unsalted butter

1 tablespoon fresh thyme leaves

1 bay leaf

Salt and pepper to taste

1 baguette, sliced into 1-inch thick pieces

2 cups grated Gruyère cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Short Ribs:

    - In a large heavy pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove from the pot and set aside.

      Caramelize the Onions:

        - In the same pot, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced onions, a pinch of salt, and cook over medium heat, stirring frequently, until caramelized and golden brown (about 25-30 minutes). Add the garlic and cook for an additional 1-2 minutes until fragrant.

          Deglaze the Pot:

            - Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it reduce for about 5 minutes.

              Simmer the Soup:

                - Return the short ribs to the pot, then add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours until the short ribs are tender and falling off the bone.

                  Prepare Gruyère Toast:

                    - Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. In a small bowl, mix the remaining butter with a sprinkle of salt. Brush each slice with the butter mixture and top with grated Gruyère cheese. Bake for 8-10 minutes, or until the cheese is bubbly and golden.

                      Shred the Short Ribs:

                        - Once cooked, remove the short ribs from the soup and let them cool slightly. Discard the bones and shred the meat into bite-sized pieces. Return the shredded meat to the soup. Adjust seasoning with salt and pepper, if needed.

                          Serve:

                            - Ladle the hot soup into bowls, top with a Gruyère toast, and garnish with fresh parsley. Enjoy the rich flavors of this comforting dish!

                              Prep Time: 30 minutes | Total Time: 3 hours 15 minutes | Servings: 6 bowls