French Onion Short Rib Soup with Cheesy Gruyère Toast

## How to Make It:

1. **Brown the Short Ribs** – In a Dutch oven or large pot, sear the ribs until deeply browned on all sides. Remove and set aside.
2. **Caramelize the Onions** – In the same pot, add butter, olive oil, and sliced onions. Cook low and slow until they’re golden and jammy — about 30–40 minutes. Don’t rush this step!
3. **Deglaze with Wine** – Pour in the red wine and scrape up all the flavorful bits from the bottom of the pot.
4. **Build the Soup** – Add the short ribs back in, along with garlic, broth, thyme, and bay leaves. Simmer gently for 2–3 hours until the meat is tender and falling off the bone.
5. **Shred the Ribs** – Remove the ribs, discard bones, and shred the meat. Return it to the soup and stir well.
6. **Make the Gruyère Toast** – Toast the baguette slices, then top with grated Gruyère and broil until bubbly and golden.
7. **Serve & Savor** – Ladle the soup into bowls, top with Gruyère toast (or float it right on top), and dig in.

## Tips for Success:

– **Don’t rush the onions.** The slower you caramelize them, the sweeter and more flavorful they become.
– **Make ahead.** The soup actually tastes *better* the next day.
– **Use quality wine and broth.** These make up the bulk of your flavor base.
– **Switch up the cheese.** If you can’t find Gruyère, Swiss or Emmental are great substitutes.

## The Perfect Cold-Weather Showstopper

Whether you’re hosting an intimate dinner party or just craving a next-level bowl of soup, **French Onion Short Rib Soup** delivers comfort and sophistication in every bite. It’s rich without being heavy, indulgent without being complicated, and deeply satisfying in a way only slow-cooked food can be.

Pair it with a glass of red wine, a simple green salad, and you’ve got a dinner that feels straight out of a bistro in Paris — without ever leaving your kitchen.

—

**French Onion Short Rib Soup with Cheesy Gruyère Toast** is more than just a meal — it’s an experience. One bite, and you’ll understand why some soups are worth savoring slowly.

—

Want a slow cooker version or tips for making it ahead for entertaining? Just let me know — happy to help make this even easier to bring to the table. 🥖🧅🍷