Warm your soul with a bowl of French Onion Short Rib Soup with Cheesy Gruyère Toast — a dish that wraps comfort and depth into every spoonful. With tender, slow-roasted short ribs swimming in deeply caramelized onions and a rich broth, it’s a recipe that turns a simple night in into something memorable. And that golden, gooey Gruyère toast on top? Pure magic. If you love cozy dinners, go ahead and subscribe to receive more comfort food creations straight to your inbox.
The Story & Intro
A Cozy Bowl from My Winter Memories
I still remember the first time I made this French Onion Short Rib Soup. It was one of those icy evenings when all you want is a fuzzy blanket, a heavy pot on the stove, and the intoxicating aroma of onions caramelizing in butter filling the kitchen. I had just returned from a trip to Lyon, where I fell in love with the traditional soupe à l’oignon — but I wanted something with even more body, more richness. That’s when the idea of using short ribs struck me. Since then, it’s become a ritual — the ultimate cozy-day meal.
Every time I slide the Dutch oven into the oven, knowing the short ribs are slowly softening in a savory broth, I feel this grounding sense of comfort. And when I pull it out? That first taste, layered with earthy thyme, the umami of tamari, and a hint of warmth from chili flakes, always delivers.
Why This Soup Is Special
This isn’t your average French onion soup. The addition of bone-in beef short ribs transforms it into a full meal — hearty and deeply savory. The onions melt into a luxurious base, balanced by fresh herbs and a hint of spice. The tamari deepens the flavor, while the baby carrots add sweetness and texture. And that cheesy Gruyère toast? It crisps up just enough to float proudly atop the broth, soaking in all the goodness while offering a satisfying crunch.
What’s even better is that this dish pairs beautifully with sides like Bruschetta Chicken Pasta or a flaky Savory Mushroom Gruyère Puff Pastry Braid, making it ideal for dinner parties or holiday meals.
Ingredients & Preparation
What You’ll Need
Here’s a breakdown of the ingredients that build the flavor in this soup:
| Ingredient | Amount |
|---|---|
| Salted Butter | 6 tablespoons |
| Yellow Onions, thinly sliced | 4 medium |
| Shallots, sliced | 2 |
| Garlic, chopped | 4 cloves |
| Fresh Thyme Leaves | 2 tablespoons |
| Fresh Sage, chopped | 2 tablespoons |
| Red Chili Flakes | To taste |
| Chicken Broth, low sodium | 6–8 cups |
| Tamari or Low-Sodium Soy Sauce | 1/2 cup |
| Beef Short Ribs (bone-in) | 4 pounds |
| Bay Leaves | 2 |
| Star Anise (optional) | 1 |
| Baby Carrots | 2 cups |
| French Bread Slices | 6 |
| Gruyère Cheese, shredded | 2 cups |
Tools & Substitutions
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Dutch Oven: Ideal for slow braising, but any heavy pot with an oven-safe lid works.
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Gruyère Substitute: Can’t find Gruyère? Use Emmental or a combo of mozzarella and Parmesan.
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Tamari Alternative: Regular soy sauce is fine — just use low-sodium and reduce salt elsewhere.
This recipe is flexible enough to accommodate what’s in your pantry. For example, thyme and sage are key flavor notes, but rosemary or oregano make lovely stand-ins.
If you’re already planning a winter feast, you might also enjoy complementing this soup with Stuffed Sweet Potatoes with Spinach and Feta or a side of Greek Smashed Potatoes with Feta.
Cooking Instructions & Tips
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 325°F (165°C). This allows for a slow, even braise that melts the short ribs into the soup.
2. Cook the Onions
Melt butter in a Dutch oven over medium-high heat. Add sliced onions and cook for about 10 minutes, stirring often. You want them soft with edges starting to caramelize.
3. Add Aromatics & Short Ribs
Stir in shallots, garlic, thyme, sage, and chili flakes. Then nestle in the short ribs, pour in broth, tamari, bay leaves, and star anise.
4. Roast the Short Ribs
Cover the pot and slide it into the oven. Let it braise for 2½–3 hours, adding carrots during the final 1–2 hours.
5. Shred the Meat
Remove bay leaves and star anise. Take out the bones, shred the tender meat, and return it to the pot over low heat. Season to taste.
6. Make the Cheesy Toast
Toast French bread slices at 425°F until dry. Then broil with Gruyère on top for 2–3 minutes, until bubbly and golden.
7. Serve & Enjoy
Ladle soup into bowls, top with cheesy toast, a crack of pepper, and a sprig of thyme.
Pro Tips
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Don’t Rush the Onions: Caramelization builds your soup’s base.
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Broil Smart: Keep a close eye — Gruyère can go from perfect to scorched fast.
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Soup Consistency: If too thick, add more broth at the end.
Love this kind of creamy decadence? You’ll adore Spinach and Feta Phyllo Tart or the indulgent Creamy Garlic Butter Lobster Tails.
Serving, Storing & Pairing
What to Serve With It
This soup holds its own, but it pairs beautifully with a bright salad or roasted veggie dish. Try it with:
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Creamy Parmesan Chicken Rice for extra cozy vibes
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Or go bold with a sweet finish like Vanilla French Beignets
A glass of red wine — Syrah or Cabernet Sauvignon — makes the meal complete.
How to Store and Reheat
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.
Freeze for up to 3 months, but hold off on the toast — make that fresh when serving.
Frequently Asked Questions
Can I use boneless short ribs?
Yes, but bone-in adds more flavor. If you go boneless, consider adding a splash of Worcestershire sauce for depth.
What bread works best for the toast?
Crusty French bread or sourdough slices hold up well under the cheese and soup.
Is this gluten-free?
Use tamari (not soy sauce) and gluten-free bread, and you’re good to go.
Can I make this ahead of time?
Absolutely! It actually tastes better the next day once flavors deepen.
Conclusion
This French Onion Short Rib Soup with Cheesy Gruyère Toast brings together all the best parts of cold-weather cooking: rich flavors, deep comfort, and a little elegance. It’s a recipe I return to every winter — and I hope you will too.
If you’re craving more slow-cooked comfort, check out these recipes:
Tried this cozy bowl? Rate it, leave a comment below, and don’t forget to pin it on Pinterest to share with your soup-loving friends!
Print
French Onion Short Rib Soup with Cheesy Gruyère Toast
- Total Time: 205
- Yield: 6 servings
Description
French Onion Short Rib Soup is a rich, savory bowl of tender slow-braised beef short ribs, deeply caramelized onions, fresh herbs, and a soul-warming broth, topped with cheesy Gruyère toast.
Ingredients
• 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
Instructions
1. Preheat the oven to 325°F (165°C).
2. Melt butter in a Dutch oven over medium-high heat.
3. Add onions and cook 10 minutes until softened and lightly caramelized.
4. Stir in shallots, garlic, thyme, sage, and chili flakes.
5. Add short ribs, chicken broth, tamari, bay leaves, and optional star anise.
6. Cover and bake for 2½–3 hours. Add carrots during the final 1–2 hours.
7. Remove from oven, discard bay leaves and bones, shred meat.
8. Return shredded meat to soup, season to taste, and keep warm on stove.
9. Preheat oven to 425°F and toast French bread slices for 10 minutes.
10. Top toasts with Gruyère and broil for 2–3 minutes until golden.
11. Ladle soup into bowls, top with toast, and garnish with thyme and black pepper.
Notes
– For a gluten-free version, use tamari and gluten-free bread.
– Store leftovers in the fridge for up to 4 days or freeze up to 3 months.
– Try swapping short ribs for chuck roast in a pinch.
– Use Emmental or a Gruyère-Parmesan blend if Gruyère is unavailable.
– This soup tastes even better the next day as flavors deepen.
- Prep Time: 25
- Cook Time: 180
- Method: Braising
- Cuisine: French American