Step 1: Cook the Short Ribs
Season the short ribs generously with salt and pepper on all sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the short ribs on all sides, about 2-3 minutes per side, until a deep crust forms.
Add the onion, garlic, thyme, beef broth, and wine (if using) to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for about 2 ½ to 3 hours, until the short ribs are tender and falling off the bone. Remove the short ribs from the pot and shred the meat, discarding the bones and excess fat. Set aside.
Step 2: Caramelize the Onions
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and a pinch of salt.
Cook the onions, stirring frequently, for about 30-40 minutes until they are deeply caramelized and golden brown. Be patient—this step is essential for developing the rich flavor of the soup.
Add the minced garlic and cook for an additional 2 minutes.
Step 3: Make the Soup Base
If using, sprinkle the flour over the caramelized onions and cook for 1 minute, stirring constantly.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes until the wine is mostly evaporated.
Add the beef broth, thyme, and bay leaves. Bring to a simmer, then reduce heat to low and cook for another 30 minutes to let the flavors meld together. Season with salt and pepper to taste.
Add the shredded short rib meat to the soup and simmer for another 10 minutes to heat through.
Step 4: Prepare the Gruyère Toast
Preheat the oven broiler. Arrange the baguette slices on a baking sheet.
Rub each slice with the cut side of a garlic clove, then top with a generous amount of grated Gruyère cheese.
Broil for 1-2 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 5: Serve
Ladle the hot soup into bowls, ensuring each bowl gets plenty of tender short rib meat and caramelized onions.
Top each bowl with a Gruyère toast, or serve the toast on the side for dipping. Enjoy!
Kitchen Equipment Needed
Dutch oven or large pot (for short ribs and soup)
Large pot or sauté pan (for caramelizing onions)
Baking sheet (for Gruyère toast)
Wooden spoon or spatula
Ladle
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop over low heat until warmed through. The Gruyère toast is best made fresh, but you can reheat the baguette slices in the oven to crisp them up before adding fresh cheese.
If you want to freeze the soup, do so before adding the Gruyère toast. Store the cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop before serving.
