Name: French Onion Short Rib Soup with Gruyère Toast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French-Inspired
Ingredients: For the Soup:; 6 tbsp salted butter; 4 medium yellow onions, thinly sliced; Black pepper, to taste; 2 shallots, sliced; 4 cloves garlic, chopped; 2 tbsp fresh thyme leaves; 2 tbsp chopped fresh sage; Red chili flakes, to taste; 6–8 cups low sodium chicken broth; 1/2 cup tamari or low-sodium soy sauce; 4 lbs bone-in beef short ribs; 2 bay leaves; 1 star anise (optional); 2 cups baby carrots; For the Gruyère Toast:; 6 slices French bread; 2 cups shredded Gruyère cheese

Jump to Recipe·Leave a Review

This French Onion Short Rib Soup with Gruyère Toast is my indulgent, slow-cooked version of a bistro classic—elevated with rich, tender beef short ribs, deeply caramelized onions, aromatic herbs, and savory broth. Finished with cheesy, golden Gruyère toast, it’s the kind of soul-warming dish I love to serve when I want to impress or simply settle in with a comforting bowl of something special.

Why I’ll Love This Recipe

I love how this recipe combines the cozy, familiar flavors of French onion soup with the rich depth and heartiness of braised short ribs. The broth is layered with sweet onions, earthy herbs, and the umami from tamari and beef, while the shredded meat adds a luxurious texture that takes this soup to the next level. And let’s not forget the Gruyère toast—melted, bubbly cheese over crispy French bread is my favorite way to top it all off.

Ingredients

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

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
1/2 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
6 slices French bread
2 cups shredded Gruyère cheese

Directions

Prep and Sauté the Onions
I preheat the oven to 325°F (165°C). In a large Dutch oven, I melt the butter over medium-high heat and add the sliced onions. I cook them for about 10 minutes until they soften and begin to caramelize, stirring occasionally. I season them with black pepper.
Add Aromatics
I stir in the shallots, chopped garlic, thyme, sage, and red chili flakes. I cook for another couple of minutes until the mixture is fragrant.
Add Short Ribs and Broth
I place the short ribs right into the pot. I pour in 6 cups of chicken broth (reserving extra if needed), add the tamari, bay leaves, and star anise if I’m using it.
Braise the Ribs
I cover the pot and transfer it to the oven. I let it roast for 2 1/2 to 3 hours, until the short ribs are fork-tender and falling off the bone. During the last 1–2 hours, I add the baby carrots directly to the pot.
Finish the Soup
After baking, I remove the Dutch oven from the oven and discard the bay leaves and star anise. I take out the bones, shred the meat, and return it to the soup. I let it simmer on low heat for a few minutes and adjust the seasoning if needed.
Make the Gruyère Toast
I preheat the oven to 425°F (220°C). I arrange the French bread slices on a baking sheet and toast them for 10 minutes until slightly crisp. Then I switch the oven to broil, top each slice with Gruyère, and broil for 2–3 minutes until bubbly and golden.
Serve
I ladle the soup into bowls and top each with a slice of cheesy toast. I like to finish with a bit of freshly cracked pepper and thyme leaves for garnish.

Servings and Timing

This recipe serves 6 people generously.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Variations

Use boneless short ribs: I sometimes use boneless short ribs for easier shredding.
Make it spicy: A little more red chili flakes or a splash of hot sauce adds a deeper kick.
Switch the cheese: While Gruyère is traditional, I’ve also used Swiss or sharp white cheddar for a different cheesy finish.
Try a wine deglaze: Deglazing the onions with a splash of dry white wine adds an elegant note.
Add mushrooms: Sautéed mushrooms add an earthy layer that pairs perfectly with the beef and onions.

Storage/Reheating

Refrigerate
I store the soup in an airtight container in the fridge for up to 4 days. I keep the toast separate to maintain its crispness.
Freeze
The soup freezes well for up to 2 months. I let it cool, portion it out, and freeze it in airtight containers. I reheat on the stovetop over medium heat.
Reheat the toast
I re-crisp the toast in the oven or under the broiler just before serving to bring back its crunch and melty cheese top.

FAQs

Can I make this ahead of time?

Yes, I often make the soup a day ahead—it tastes even better after the flavors have had time to meld. I reheat gently and prepare the Gruyère toast fresh when serving.

What’s the best bread for the cheesy toast?

A good crusty French baguette or rustic country loaf works best. It holds up well to the cheese and soup without getting soggy too fast.

Can I use beef broth instead of chicken?

Absolutely. I like the balance of using chicken broth to keep it lighter, but beef broth adds even more depth if I want something richer.

Do I have to use star anise?

No, it’s optional. It adds a subtle, aromatic note that works well with the beef and onions, but the soup is still delicious without it.

How can I make this dish gluten-free?

I use tamari instead of soy sauce, and serve it with gluten-free bread and cheese for the toast. Everything else in the recipe is naturally gluten-free.

Conclusion

French Onion Short Rib Soup with Gruyère Toast is my ultimate comfort-meets-elegance dish. With deeply caramelized onions, tender shredded beef, and a golden crown of melted cheese on toasted bread, every bite delivers richness and warmth. It’s the kind of recipe I pull out when I want something hearty, impressive, and deeply satisfying. Whether I’m making it for a weekend dinner or saving the leftovers for an indulgent lunch, this soup always feels like something special.