Description
A rich, comforting soup that combines caramelized onions, tender beef short ribs, and a golden, bubbly topping of Gruyère cheese over sourdough. Perfect for chilly nights, this hearty French onion–style beef soup is both cozy and impressive.
Ingredients
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900 g (2 lbs) beef short ribs, cut into pieces
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3 large yellow onions, thinly sliced
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6 cups (1.4 L) beef broth, preferably homemade
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2 tsp fresh thyme leaves
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2 bay leaves
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4 slices sourdough bread
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100 g (1 cup) Gruyère cheese, shredded
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28 g (2 tbsp) unsalted butter
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Salt and black pepper, to taste
Instructions
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Melt butter in a large pot over medium heat. Add onions and cook 25–30 minutes, stirring often, until deeply caramelized.
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Push onions aside and add short ribs. Sear 5–7 minutes on all sides until browned.
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Pour in beef broth, then add thyme and bay leaves. Bring to a boil, reduce to low, and simmer uncovered for 2 hours until ribs are tender.
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Preheat oven to 350°F (175°C). Remove bay leaves. Ladle soup into oven-safe bowls.
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Top each bowl with a slice of sourdough bread and shredded Gruyère.
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Bake 15–20 minutes until cheese is golden and bubbly.
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Let cool slightly before serving with extra bread.
Notes
Take your time caramelizing the onions—low and slow brings out their natural sweetness.
If you don’t have oven-safe bowls, assemble bread and cheese in a baking dish, then portion out after baking.
Gruyère is classic, but Swiss or provolone work as substitutes.
Make the soup base a day ahead and add the bread and cheese topping before serving.
Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup / Dinner
- Method: Stovetop + Oven bake
- Cuisine: French-inspired / American comfort food