French Onion Short Rib Soup with Cheesy Gruyère Toast

French Onion Short Rib Soup with Cheesy Gruyère Toast is a luxurious twist on a classic that brings deep, slow-cooked flavor and melt-in-your-mouth richness to every bite. I love how the tender short ribs turn this into more than just a soup — it’s a full, hearty meal. The caramelized onions give it that signature sweetness, while the Gruyère toast adds the perfect cheesy crunch. It’s warm, savory, and exactly what I crave when the weather calls for comfort food done right.

Why You’ll Love This Recipe

I love this soup because it takes everything I adore about traditional French onion soup — deep onion flavor, rich broth, and gooey cheese — and elevates it with succulent, fall-apart short ribs. It’s the kind of meal that feels fancy but rustic, perfect for slow Sundays or dinner with guests. And let’s be honest: the cheesy Gruyère toast is a game-changer. I always make extra because it disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:

• Bone-in short ribs
• Olive oil
• Yellow onions, thinly sliced
• Garlic, minced
• Bay leaves
• Fresh thyme sprigs
• Dry red wine
• Beef broth (low-sodium)
• Worcestershire sauce (optional, for depth)
• Salt and black pepper
• Balsamic vinegar (for finishing)

For the cheesy Gruyère toast:

• Baguette or crusty French bread, sliced
• Gruyère cheese, grated
• Butter (optional, for spreading)

Directions

1. I season the short ribs with salt and pepper, then sear them in olive oil in a large pot or Dutch oven until browned on all sides. I remove and set them aside.
2. In the same pot, I add a little more oil and cook the sliced onions slowly over medium-low heat, stirring often, until deeply caramelized — about 35–40 minutes.
3. I add the garlic and cook for another minute, then pour in the red wine to deglaze the pot, scraping up any browned bits.
4. I return the short ribs to the pot and add beef broth, bay leaves, thyme, and Worcestershire sauce.
5. I bring everything to a simmer, cover, and cook on low heat for about 2.5 to 3 hours, until the ribs are fall-apart tender.
6. I remove the short ribs, discard bones and excess fat, shred the meat, and stir it back into the soup.
7. I finish the soup with a splash of balsamic vinegar for brightness, and season to taste.

For the Gruyère toast:

8. I preheat the broiler. I toast the baguette slices until lightly crisp, then top with shredded Gruyère.
9. I broil until the cheese is melted, bubbly, and just golden brown on top — about 1–2 minutes.
10. To serve, I ladle the hot soup into bowls and float a cheesy toast (or two) on top — or serve the toast on the side for dipping.

Servings and timing

This recipe serves 4 to 6 people. It takes about 30 minutes to prep and around 3 hours to cook — perfect for a weekend dinner or when I want to let something slow simmer on the stove.

Variations

Sometimes I add a splash of brandy along with the red wine for a deeper flavor. I’ve also used boneless short ribs or beef chuck when I need a more budget-friendly option. If I want a lighter broth, I swap half of the beef broth for chicken stock. And when I’m out of Gruyère, I’ve used Swiss or provolone with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This soup actually tastes even better the next day. To reheat, I warm it on the stovetop over low heat. The cheesy toast is best made fresh, but I toast the bread and store it separately to quickly finish under the broiler when I’m ready to eat.

FAQs

Can I make this in a slow cooker?

Yes, after caramelizing the onions and searing the ribs, I transfer everything to a slow cooker and cook on low for 8 hours or until the meat is tender.

What’s the best cut of beef for this recipe?

Bone-in short ribs are ideal for deep flavor and tenderness, but boneless short ribs or even well-marbled beef chuck can work in a pinch.

Can I skip the wine?

Yes, if I prefer to skip the wine, I substitute with extra broth and a splash of balsamic vinegar or grape juice to balance the flavor.

What type of bread works best for the cheesy toast?

A French baguette or any crusty bread holds up well to the soup and broiling. I slice it thick enough to support the cheese without going soggy.

Can I freeze this soup?

Absolutely. I freeze it without the toast in airtight containers for up to 3 months. I thaw and reheat on the stove when ready to enjoy.

Conclusion

French Onion Short Rib Soup with Cheesy Gruyère Toast is the ultimate comfort food with a gourmet edge. I love how the sweet, rich onions and fall-apart beef come together in a deeply flavorful broth — and that cheesy toast just seals the deal. Whether I’m cooking for a cozy night in or treating someone special, this dish delivers warmth, depth, and that slow-cooked magic every time.

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