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French Onion Short Rib Soup with Cheesy Gruyère Toast

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A rich and comforting French Onion Short Rib Soup topped with cheesy Gruyère toast, perfect for cozy dinners and special gatherings.

Ingredients

For the Soup:

6 tablespoons salted butter

4 medium yellow onions, thinly sliced

Black pepper, to taste

2 shallots, sliced

4 cloves garlic, chopped

2 tablespoons fresh thyme leaves

2 tablespoons chopped fresh sage

Red chili flakes, to taste

6-8 cups low sodium chicken broth

½ cup tamari or low-sodium soy sauce

4 pounds bone-in beef short ribs

2 bay leaves

1 star anise (optional)

2 cups baby carrots

For the Cheesy Gruyère Toast:

6 slices French bread

2 cups shredded Gruyère cheese

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. In a large oven-safe Dutch oven, melt butter over medium-high heat. Add onions and cook for about 10 minutes, stirring occasionally, until softened and caramelized. Season with black pepper.
  3. Stir in shallots, garlic, thyme, sage, and red chili flakes. Nestle short ribs into the pot.
  4. Pour 6 cups of chicken broth over the short ribs, making sure the meat is nearly covered. Add tamari or soy sauce, bay leaves, and star anise. Cover the Dutch oven with a lid.
  5. Transfer the Dutch oven to the oven and roast for 2½ to 3 hours, until short ribs are tender. Add baby carrots in the last 1-2 hours of cooking.
  6. Once the short ribs are tender, remove from the oven and discard bay leaves and star anise. Shred the meat off the bones and return the meat to the soup. Keep the soup warm over low heat.
  7. Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until crispy.
  8. Switch the oven to broil and top each slice of bread with Gruyère cheese. Broil for 2-3 minutes until the cheese is melted and golden brown.
  9. Ladle the soup into bowls and top each with a cheesy toast slice. Garnish with freshly ground black pepper and extra thyme. Serve immediately.

Notes

  • For a vegetarian version, substitute the beef short ribs with hearty vegetables like mushrooms or cauliflower, and use vegetable broth.
  • If you prefer more heat, add a diced jalapeño or extra chili flakes.
  • Gruyère can be substituted with Swiss or mozzarella cheese.
  • To make it gluten-free, use gluten-free bread for the toast and ensure all ingredients are gluten-free.

Nutrition

Find it online: http://recipesbyjanet.com/french-onion-short-rib-soup-with-cheesy-gruyere-toast/