Name: French Onion Short Rib Soup with Cheesy Gruyère Toast (No Wine)
Prep time: 20 min
Cook time: PT-493872H15M33S
Total time: 2 h 50 min
Yield: 4
Cuisine: French
Ingredients: 2 lbs bone-in short ribs; 2 tablespoons olive oil; 4 large yellow onions, thinly sliced; 4 cloves garlic, minced; 2 tablespoons all-purpose flour; 6 cups beef broth (low-sodium); 2 cups water; 1 teaspoon dried thyme; 2 bay leaves; Salt and black pepper to taste; 1 tablespoon Worcestershire sauce (optional); 4 slices French bread (1-inch thick); 2 cups shredded Gruyère cheese; Butter for toasting bread

Description

A hearty and comforting soup featuring tender short ribs, caramelized onions, and a rich beef broth, topped with a cheesy Gruyère toast. No wine is used, but the deep flavors come from browning and aromatics.

Ingredients

2 lbs bone-in short ribs
2 tablespoons olive oil
4 large yellow onions, thinly sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
6 cups beef broth (low-sodium)
2 cups water
1 teaspoon dried thyme
2 bay leaves
Salt and black pepper to taste
1 tablespoon Worcestershire sauce (optional)
4 slices French bread (1-inch thick)
2 cups shredded Gruyère cheese
Butter for toasting bread

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Instructions

Season short ribs generously with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
Reduce heat to medium. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20-25 minutes until onions are soft and deeply caramelized. Add minced garlic and cook for 1 more minute.
Sprinkle flour over the onions and stir well to coat, cooking for 1 minute to remove raw flour taste.
Slowly pour in beef broth and water while stirring to prevent lumps. Add dried thyme, bay leaves, and Worcestershire sauce if using. Return the short ribs to the pot, along with any accumulated juices.
Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, until short ribs are very tender and falling off the bone. Remove short ribs, shred the meat from the bones, discard bones, and return the shredded meat to the soup. Season with additional salt and pepper to taste. Remove bay leaves.
For the toast: Preheat broiler. Lightly butter both sides of bread slices and place on a baking sheet. Broil until golden, about 1-2 minutes per side. Top each toast with a generous amount of shredded Gruyère cheese. Broil again until cheese is melted and bubbly.
Ladle the soup into bowls and top each with a cheesy Gruyère toast. Serve immediately.

Notes

You can customize the seasonings to taste. For extra depth, add a splash of balsamic vinegar or mushroom powder. The soup can be made a day ahead for even better flavor.

Prep Time: 20 minutes
Cook Time: 2.5 hours
Method: Main
Cuisine: French