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French Onion Short Rib Soup with Gruyère Toast

French Onion Short Rib Soup with Gruyère Toast
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Indulge in the warmth of a cozy evening with this French Onion Short Rib Soup with Gruyère Toast. This comforting dish features tender beef short ribs simmered to perfection in a rich broth, combined with sweet caramelized onions and topped with bubbling melted Gruyère cheese on toasted baguette slices. Each spoonful is a delightful experience, offering layers of flavor that evoke the charm of a rustic bistro. Perfect for chilly nights, this soup not only nourishes the body but also brings loved ones together for memorable moments around the table.

Ingredients

Scale
  • 3 pounds beef short ribs
  • 6 yellow onions, thinly sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 8 cups beef stock
  • 1 cup dry apple vinegar
  • Salt and black pepper to taste
  • 1 French baguette, sliced into thick rounds
  • 2 cups shredded Gruyère cheese

Instructions

  1. Season beef short ribs with salt and black pepper. In a large Dutch oven over medium-high heat, heat olive oil and sear ribs until browned on all sides. Remove and set aside.
  2. In the same pot, add butter and reduce heat to low. Add sliced onions and cook for about 30–40 minutes until caramelized.
  3. Stir in minced garlic and cook for another 30 seconds. Deglaze with apple vinegar, scraping the bottom of the pot.
  4. Return short ribs to the pot along with beef stock, thyme, and bay leaves. Bring to a gentle simmer, cover, and cook for 2½–3 hours until meat is tender.
  5. Preheat broiler. Toast baguette slices until golden brown (2–3 minutes). Top each slice with shredded Gruyère cheese and broil until melted.
  6. Serve soup hot with cheesy toast on top or alongside.

Nutrition

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