What is the best cheese for French Onion Short Rib Soup with Cheesy Gruyère Toast?

Gruyère cheese is traditionally used because of its nutty flavor and excellent melting qualities. It creates the signature golden, bubbly topping that pairs perfectly with the savory broth. However, if Gruyère is not available, Swiss cheese, Emmental, or even provolone can work well in French Onion Short Rib Soup with Cheesy Gruyère Toast.

How do I store and reheat French Onion Short Rib Soup with Cheesy Gruyère Toast?

Store leftover French Onion Short Rib Soup with Cheesy Gruyère Toast in an airtight container in the refrigerator for up to four days. The soup can also be frozen for up to three months. Reheat the soup slowly on the stovetop over medium-low heat. For the best texture, prepare fresh cheesy toast instead of storing the bread with the soup.

French Onion Short Rib Soup with Cheesy Gruyère Toast

Name: French Onion Short Rib Soup with Cheesy Gruyère Toast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French-Inspired
Ingredients: 6 tablespoons salted butter; 4 medium yellow onions, thinly sliced (about 800 g / 28 oz); 1 teaspoon black pepper; 2 shallots, thinly sliced (about 100 g / 3.5 oz); 4 garlic cloves, finely chopped; 2 tablespoons fresh thyme leaves; 2 tablespoons fresh sage, chopped; 1/2 teaspoon red chili flakes; 6 cups (1.4 liters) low-sodium chicken broth; 1/2 cup (120 ml) tamari or low-sodium soy sauce; 4 pounds (1.8 kg) bone-in beef short ribs; 2 bay leaves; 1 whole star anise (optional); 2 cups (300 g) baby carrots; 6 slices French bread (about 1.5 cm thick); 2 cups (200 g) shredded Gruyère cheese

Description

French Onion Short Rib Soup with Cheesy Gruyère Toast is a rich, slow-cooked comfort dish featuring caramelized onions, tender braised beef short ribs, savory broth, and crispy French bread topped with melted Gruyère cheese.

Ingredients

Scale

6 tablespoons salted butter
4 medium yellow onions, thinly sliced (about 800 g / 28 oz)
1 teaspoon black pepper
2 shallots, thinly sliced (about 100 g / 3.5 oz)
4 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons fresh sage, chopped
1/2 teaspoon red chili flakes
6 cups (1.4 liters) low-sodium chicken broth
1/2 cup (120 ml) tamari or low-sodium soy sauce
4 pounds (1.8 kg) bone-in beef short ribs
2 bay leaves
1 whole star anise (optional)
2 cups (300 g) baby carrots
6 slices French bread (about 1.5 cm thick)
2 cups (200 g) shredded Gruyère cheese

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Instructions

Preheat the oven to 325°F (165°C) to prepare for slow roasting.
In a large oven-safe Dutch oven over medium-high heat, melt the 6 tablespoons of salted butter.
Add the thinly sliced yellow onions and cook for about 10 minutes, stirring occasionally until softened and lightly caramelized. Season with black pepper.
Stir in the sliced shallots, chopped garlic, fresh thyme leaves, chopped sage, and red chili flakes. Cook for about 1 minute until fragrant.
Add the bone-in beef short ribs to the pot and pour in 6 cups of low-sodium chicken broth.
Stir in the tamari or soy sauce, then add the bay leaves and optional star anise.
Cover the Dutch oven with a lid and transfer it to the oven. Roast for 2 1/2 to 3 hours until the short ribs are very tender.
Add the baby carrots to the pot during the last 1 to 2 hours of cooking so they soften without overcooking.
Remove the pot from the oven. Discard the bay leaves and star anise, remove the bones from the short ribs, and lightly shred the meat.
Return the shredded beef to the soup and place the pot over low heat on the stovetop. Adjust seasoning if needed.
Increase the oven temperature to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for about 10 minutes until lightly crisp.
Switch the oven to broil. Sprinkle each slice with shredded Gruyère cheese and broil for 2 to 3 minutes until the cheese is melted and bubbly.
Ladle the hot soup into bowls and top each serving with a slice of cheesy Gruyère toast before serving.

Notes

Caramelizing the onions slowly enhances the natural sweetness and depth of the soup.
Bone-in short ribs provide the best flavor because the bones release collagen into the broth.
If the broth becomes too strong, add an extra 1/2 to 1 cup of chicken broth to balance the flavor.
The soup can be prepared one day ahead and reheated for deeper flavor.
Prepare the cheesy toast fresh before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Soup
Method: Braising and Roasting
Cuisine: French-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 620 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 17 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 125 mg