Description of this recipe:
French Onion Short Rib Soup with Gruyère Toast is a luxurious, hearty dish that combines the rich flavors of slow-cooked beef short ribs with the sweet, caramelized goodness of onions. Topped with crispy French bread and melted Gruyère cheese, this soup is a perfect comfort food for chilly evenings.
Why you will love this recipe:
This recipe is a celebration of flavors and textures. The tender, fall-off-the-bone short ribs meld beautifully with the sweet and savory onion broth, creating a deeply satisfying base. The Gruyère toast adds a delightful crunch and creaminess, making every spoonful a comforting delight. Perfect for gatherings or a cozy night in, this soup is sure to impress family and friends alike.
Introduction
As the cold weather sets in, there’s nothing quite like a warm bowl of soup to bring comfort and joy. This French Onion Short Rib Soup with Gruyère Toast is a delightful twist on the classic French onion soup, elevating it with the rich, savory flavors of beef short ribs. The process of slow cooking allows the flavors to develop beautifully, resulting in a dish that’s both satisfying and indulgent. Whether you’re looking to impress your dinner guests or simply warm up after a long day, this recipe is your go-to.
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
Preparation:
Step 1: Preheat your oven to 325°F (165°C). This temperature is ideal for slow-roasting the short ribs, allowing them to become tender and flavorful.
Step 2: In a large oven-safe Dutch oven, melt the butter over medium-high heat. Once melted, add the thinly sliced onions and cook for about 10 minutes until they begin to soften and lightly caramelize. Season with black pepper to taste, enhancing the sweetness of the onions.
Step 3: Stir in the shallots, garlic, fresh thyme, sage, and a pinch of red chili flakes. This aromatic mixture will infuse the soup with depth and warmth, creating a fragrant base.
Step 4: Add the bone-in short ribs to the pot. Pour in 6 cups of chicken broth, then add the tamari, bay leaves, and star anise (if using). The tamari adds a rich umami flavor that complements the beef beautifully.
Step 5: Cover the Dutch oven and transfer it to the oven. Roast for 2 1/2 to 3 hours, until the short ribs are tender and falling off the bone. During the last 1-2 hours of cooking, add the baby carrots to the pot for a touch of sweetness and color.
Step 6: Once cooked, remove the Dutch oven from the oven. Discard the bay leaves and star anise, and remove the bones from the short ribs. Lightly shred the meat and return it to the pot. Place the pot over low heat on the stove, and taste the soup, adjusting the seasoning with salt if necessary.
Step 7: Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until they are dry and slightly crisp. This step ensures the bread holds up against the soup.
Step 8: Switch the oven to broil, top each slice of bread with shredded Gruyère, and broil for 2-3 minutes until the cheese is bubbly and golden. Keep a close eye on it to prevent burning!
Step 9: Ladle the rich, savory short rib soup into bowls. Top each serving with a slice of cheesy toast. Garnish with freshly cracked black pepper and a sprinkle of fresh thyme, and enjoy this indulgent dish!
Serving Suggestions:
Serve this soup with a light green salad dressed with a simple vinaigrette to balance the richness of the dish. A glass of full-bodied red wine, like a Cabernet Sauvignon or a Syrah, pairs beautifully with the flavors of the short ribs and Gruyère.
Tips:
- For an even deeper flavor, consider adding a splash of red wine to the broth.
- If you prefer a thicker soup, you can blend a portion of the soup before adding the shredded meat back in.
- This soup can be made a day in advance; the flavors will develop even further overnight. Just reheat gently on the stove before serving.
- Experiment with different herbs, such as rosemary or parsley, to customize the flavor profile to your liking.
- If Gruyère cheese is unavailable, Swiss cheese or a blend of mozzarella and Parmesan can be used as alternatives.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Nutritional Information (per serving):
- Calories: 620
- Protein: 42g
- Sodium: 850mg
Conclusion
French Onion Short Rib Soup with Gruyère Toast is not just a meal; it’s an experience. The combination of tender beef, sweet onions, and melted cheese creates a symphony of flavors that warms the soul. This recipe is perfect for family gatherings, holiday celebrations, or a cozy night in. With each spoonful, you’ll be reminded of the joys of hearty, homemade cooking. So, gather your ingredients, roll up your sleeves, and prepare to indulge in a bowl of comfort that will leave you craving more.
Questions and Answers:
Q1: Can I use beef chuck instead of short ribs?
A1: Yes, you can substitute beef chuck for short ribs. However, short ribs provide a richer flavor and more tender meat due to their higher fat content.
Q2: How can I store leftovers?
A2: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Just reheat gently on the stove before serving.
Q3: Is it necessary to use tamari or soy sauce?
A3: While tamari or soy sauce adds depth to the soup, you can omit it if you prefer a lighter flavor. Just be sure to adjust the seasoning accordingly.
Q4: Can I make this soup vegetarian?
A4: Yes, you can create a vegetarian version by using vegetable broth and omitting the meat. Consider adding mushrooms for a savory flavor and texture.
Q5: What can I serve with this soup?
A5: This soup pairs well with a simple green salad, crusty bread, or a light side dish like roasted vegetables to balance the richness of the soup.
