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Short Rib French Onion Soup with Gruyère & Swiss Melt

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This is French onion soup leveled up—slow, rich, and luxurious. The onions go low and slow, the short rib brings that beefy depth, and the broiled cheese finish? That’s the moment everyone waits for.

Prep 20 minCook 75 minTotal 95 min4 servingsMedium0 calories
Short Rib French Onion Soup with Gruyère & Swiss Melt

Directions

Deeply caramelized onions, tender seared short rib, and a rich sherry-kissed broth—topped with toasted baguette and a bubbling Gruyère-Swiss cheese crust.

  1. 1.Caramelize the onions:
  2. 2.Melt butter in a large pot over medium-low heat. Add sliced onions and cook slowly, stirring often, for 30–40 minutes until deep golden and jammy.
  3. 3.Sear the short ribs:
  4. 4.In a separate pan, sear short rib cubes over medium-high heat until browned on all sides. Season lightly with salt and pepper.
  5. 5.Build the base:
  6. 6.Add seared short ribs to the onions. Stir to combine.
  7. 7.Deglaze with sherry:
  8. 8.Pour in dry red sherry and scrape up any browned bits. Let it simmer for 2–3 minutes.
  9. 9.Simmer the soup:
  10. 10.Add beef stock and thyme bundle. Bring to a gentle simmer and cook for 30 minutes until flavors deepen and beef is tender.
  11. 11.Prep the bread:
  12. 12.Lightly toast baguette slices until just crisp.
  13. 13.Assemble for broiling:
  14. 14.Ladle soup into oven-safe bowls. Top with toasted baguette slices, then generously pile on Gruyère and Swiss cheese.
  15. 15.Broil to perfection:
  16. 16.Place under a broiler until cheese is melted, bubbling, and golden brown.
  17. 17.Serve:
  18. 18.Carefully remove and serve hot.

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