Description
A rich, comforting twist on French onion soup made without wine. This version features deeply caramelized onions, tender braised short ribs, and golden Gruyère toasts for a hearty and flavorful meal.
Ingredients
- 2 ½ pounds bone-in beef short ribs
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 8 cups beef broth or stock
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 1 French baguette, sliced into ¾-inch thick rounds
- 2 cups Gruyère cheese, freshly grated
Instructions
- Pat the short ribs dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat and sear short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Lower heat to medium, add butter to the pot, and stir in sliced onions with a pinch of salt. Cook slowly, stirring often, for 35–45 minutes until onions are deeply caramelized.
- Add minced garlic and cook for 1 minute. Deglaze the pot with balsamic vinegar, scraping up browned bits.
- Return short ribs to the pot. Add beef broth, bay leaves, thyme sprigs, and more salt and pepper. Bring to a gentle boil, then cover and simmer for 2½ to 3 hours until ribs are tender.
- Remove ribs, discard bones and fat, shred meat, and return to pot. Remove bay leaves and thyme sprigs.
- Preheat oven to 400°F. Place baguette slices on a baking sheet and toast for 5–7 minutes. Top with Gruyère and return to oven until cheese is bubbly and golden, about 5 minutes more.
- Serve soup in bowls topped with cheesy Gruyère toast.
Notes
- Chuck roast can be used instead of short ribs.
- For a lighter version, use chicken thighs and broth.
- Adding mushrooms enhances the earthiness.
- Swiss, provolone, or white cheddar can substitute Gruyère.
- Soup improves in flavor when made a day ahead.
- Store leftovers in fridge for up to 4 days or freeze for 2 months.
Nutrition
- Serving Size: 1 bowl with 1 toast
- Calories: 560
- Sugar: 6g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
