This soup goes beyond just warming you up; it becomes a centerpiece around which stories are shared and laughter is exchanged. One winter evening, while the snow piled on the windowsill, I remember my mother skillfully crafting this hearty soup. The kitchen was filled with an irresistible aroma that soon lured my siblings and me from our cozy corners of the house. She always had this knack for transforming simple ingredients into moments of culinary magic, and her French Onion Short Rib Soup was nothing short of enchanting.
The beauty of this recipe lies in its simplicity—you don’t need to be a seasoned chef to pull it off. It practically cooks itself in a slow cooker while you go about your day. And when dinner time arrives, that melody of flavors reaches its crescendo under a blanket of golden Gruyère cheese. Each spoonful is more than mere sustenance; it’s a comforting hug in a bowl.
So why not make a pot of this soul-soothing soup when you need a little extra comfort? The tenderness of short ribs, infused with aromatic herbs and melted cheese, transforms even the most ordinary day into something special. And with the added bonus of leftovers, you’ll have delicious reminders of family traditions to enjoy throughout your week. Trust me, once you try it, this French Onion Short Rib Soup will secure a spot in your own family’s recipe hall of fame. You, too, might find that this savory treat becomes part of your cold-weather culinary tradition—let’s dive in!
How to Make French Onion Short Rib Soup With Gruyère
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Ingredients:
- 8 pieces of bone-in, English-cut short ribs (2 to 3 pounds)
- 2 quarts of beef broth
- 2 tablespoons of soy sauce
- 2 sprigs of fresh rosemary
- ¼ cup of chopped flat-leaf parsley
- 2 bay leaves
- 2 teaspoons of fresh thyme
- ½ cup of unsalted butter
- 8 Vidalia onions, peeled and thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 packet of powdered unflavored gelatin
- 4 thick slices of French bread
- 2 cups of shredded Gruyère cheese
Directions:
- Start the day before by placing the short ribs, beef broth, and soy sauce into your slow cooker. Add the rosemary, parsley, and bay leaves, set it to low, and let it cook for about 8 hours or through the night, until the ribs are fall-off-the-bone tender.
- Once the meat is done, remove bones, bay leaves, and rosemary. Shred the meat into smaller, bite-sized pieces. Strain the broth and chill both meat and broth in the fridge. Skim the fat from the cold broth before using.
- In a large pot over medium-high heat, melt the butter. Add the thinly sliced onions and cook until they’re soft, ensuring not to brown them. Season with salt and pepper, and sprinkle in the thyme.
- Combine the shredded meat with the chilled broth in the pot. Bring it to a boil before reducing to a simmer.
- To bloom the gelatin, mix it in a small bowl with 1 cup of cold water. Let it sit for a few minutes before adding to the simmering soup. Continue cooking until the onions are tender, about 20 to 30 minutes.
- Preheat your oven to 450ºF.
- Ladle the soup into 4 oven-safe ramekins. Top each one with a slice of French bread and a generous sprinkle of Gruyère cheese. Place the ramekins on a baking sheet, bake for about 5 minutes, or until the cheese is melted and bubbly. Serve immediately.
Creative Substitutions to Suit Your Taste
If you find yourself missing some ingredients, don’t fret! Aged cheddar or Emmental can replace Gruyère, providing a similar creamy melt. For a different meat option, beef chuck works well as a substitute for short ribs. Out of fresh herbs? Dried options will do in a pinch, just remember to use half the amount. Vegans or vegetarians can replace the beef with mushrooms and vegetable broth for a earthy flavor twist.
Storage Solutions for Your French Onion Short Rib Soup
This soup can be enjoyed beyond one meal. Preserve leftovers by refrigerating your soup in an airtight container for up to four days. If you want to store it longer, portion it into freezer-safe containers and freeze for up to three months. To enjoy frozen leftovers, thaw in the fridge overnight and reheat gently on the stovetop until hot, adding fresh cheese and bread when serving.
Perfect Pairings for French Onion Short Rib Soup
Consider pairing this rich soup with a crisp green salad topped with vinaigrette to balance out the flavors. A light, bubbly Champagne or a smooth red wine, like Pinot Noir, complements the savory notes beautifully. For a non-alcoholic option, opt for a sharp ginger ale or a tangy lemonade to cut through the soup’s richness.
Mastering the Art of French Onion Short Rib Soup
To ensure that every bowl of soup boasts depth and flavor, patience is key. Slow-cooking allows for the full development of flavors as the ribs become juicy and tender. For perfectly caramelized onions, cook them slowly and steadily until they reach a golden hue—this makes all the difference. Lastly, broiling the cheese-topped bread garnishes adds that signature cheesy, crusty finish your soup deserves.
Adding a Seasonal Spin to French Onion Short Rib Soup
Adapting this soup for the seasons involves using what’s freshest. In the fall, add roasted sweet potatoes for an extra dimension of heartiness. Winter invites the inclusion of root vegetables such as parsnips or carrots. Spring calls for a touch of fresh peas, while summer could benefit from a dash of basil or a squeeze of lemon for a fresher touch.
FAQs:
Can I make French Onion Short Rib Soup ahead of time?
Absolutely, you can prepare this soup in advance! It’s often said that soups taste even better the next day as flavors have had time to meld. After cooking, store it in the refrigerator and reheat before serving. Just wait to add the bread and cheese topping until just before serving and reheating in the ramekins.
What type of onions are best for this soup?
Vidalia onions are highly recommended for this recipe due to their natural sweetness and tender texture when cooked. However, if they’re not available, other sweet onions such as Walla Walla or even yellow onions can work well too. The key is to ensure they are sliced thinly and cooked until tender for best results.
How do I ensure my short ribs are tender?
Slow cooking is crucial to achieving that fall-off-the-bone tenderness in short ribs. Cooking them on low heat for an extended period allows the connective tissues to break down gradually, resulting in flavor-packed, tender meat. Patience is essential, so resist the urge to speed up the process by increasing the heat setting.
Can I use a different type of cheese?
Yes, Gruyère is the traditional choice due to its excellent melting qualities and unique flavor. Still, you can absolutely swap it with other cheeses like Swiss, Emmental, or even a nice sharp Cheddar for a different taste. Just ensure the cheese you choose melts well to create that desired bubbly, gooey topping effect.
Is there a vegetarian version of this soup?
To make a vegetarian version of this classic dish, you can replace beef short ribs with a variety of mushrooms, such as Portobello or cremini. Use vegetable stock instead of beef broth to maintain the robust savory quality. The cheese can remain the same for a rich, nutty finish, or try a plant-based cheese for a vegan version.
What’s the best way to serve this soup?
This soup is best served hot straight from the oven in its individual ramekins, allowing cheese and bread to be perfectly gooey-crispy. Accompany it with a fresh salad or crusty baguette slices on the side. Pairing it with a light-bodied wine enhances the experience, rounding out a truly rich and satisfying meal.
French Onion Short Rib Soup With Gruyère
Equipment
- slow cooker
- large pot
- Oven
- ramikens
- Baking sheet
Ingredients
- 8 pieces bone-in, English-cut short ribs 2 to 3 pounds
- 2 quarts beef broth
- 2 tablespoons soy sauce
- 2 sprigs fresh rosemary
- ¼ cup chopped flat-leaf parsley
- 2 bay leaves
- 2 teaspoons fresh thyme
- ½ cup unsalted butter
- 8 Vidalia onions peeled and thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 packet powdered unflavored gelatin
- 4 thick slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Begin by gathering all the necessary ingredients for the soup.
For Preparing the Soup:
- The day before serving, combine the short ribs, beef broth, and soy sauce in a slow cooker. Add rosemary, parsley, and bay leaves. Set to low and cook for 8 hours or overnight until the meat becomes tender. Remove bones, bay leaves, and rosemary. Shred the meat into bite-sized pieces, strain the broth, and store both in the fridge. After cooling, skim off any fat from the broth.
- In a large pot, melt the butter over medium-high heat. Once bubbling, add the onions and sauté until they are softened but not browned. Season with salt and pepper, then mix in the thyme.
- Mix the shredded meat and the chilled beef broth into the pot. Bring to a boil, then lower the heat and let it simmer.
- To prepare the gelatin, dissolve it in a small bowl with 1 cup of cold water and let it sit until it swells. Then, stir it into the hot soup and keep simmering until the onions soften, approximately 20 to 30 minutes.
For Serving:
- Preheat your oven to 450ºF.
- Spoon the soup into oven-safe ramekins. Place a slice of French bread on each and top generously with shredded Gruyère cheese. Arrange the ramekins on a baking sheet and bake for about 5 minutes, or until the soup is bubbling and the cheese has melted. Enjoy your soup while it's still hot!
