Ingredients
For the Short Ribs:
• 2 pounds bone-in short ribs
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 teaspoon smoked paprika (optional)
For the Onion Soup:
• 3 tablespoons unsalted butter
• 4 large onions, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 1/2 cup dry white wine (or beef broth for substitution)
• 8 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and black pepper, to taste
For the Gruyère Toast:
• 4 slices of baguette (or crusty bread)
• 1 cup Gruyère cheese, shredded
• 1 tablespoon olive oil or butter, for brushing
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Instructions
Step 1: Prepare the Short Ribs
1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt, pepper, and smoked paprika.
3. Heat olive oil in a large, oven-safe Dutch oven over medium-high heat.
4. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
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Step 2: Caramelize the Onions
1. In the same Dutch oven, melt butter over medium heat.
2. Add the onions and sugar, stirring occasionally, and cook for 25–30 minutes until deeply caramelized.
3. Stir in the garlic and cook for another minute.
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Step 3: Build the Soup Base
1. Deglaze the pot by adding white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.
2. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
3. Return the seared short ribs to the pot.
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Step 4: Braise the Soup
1. Cover the Dutch oven with a lid and transfer to the preheated oven.
2. Braise for 2.5–3 hours, or until the short ribs are tender and falling off the bone.
3. Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the soup. Adjust seasoning with salt and pepper.
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Step 5: Prepare the Gruyère Toast
1. Preheat your oven’s broiler or set the oven to 450°F (230°C).
2. Brush the baguette slices with olive oil or butter and toast until lightly golden.
3. Top each slice with a generous amount of Gruyère cheese. Place under the broiler until the cheese is melted and bubbly.
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Step 6: Serve
1. Ladle the soup into bowls. Top each bowl with a slice of Gruyère toast, or serve the toast on the side for dipping.
2. Garnish with additional thyme or parsley, if desired.
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Why You’ll Love This Recipe
• Rich and Flavorful: The combination of caramelized onions, tender short ribs, and savory broth is irresistible.
• Comforting and Elegant: Perfect for a cozy night in or a dinner party centerpiece.
• Cheesy Goodness: Gruyère toast adds the perfect topping to this hearty soup.
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Pro Tips
1. Make Ahead: The soup base can be made a day in advance. Flavors deepen as it sits, making it even better the next day.
2. Cheese Swap: If Gruyère isn’t available, use Swiss or Emmental cheese.
3. Adjust Broth: For a thicker soup, simmer uncovered for an additional 20 minutes to reduce the liquid.
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Storage and Reheating
• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze the soup (without the toast) for up to 3 months.
• Reheat: Warm gently on the stovetop, adding a splash of water or broth if needed.
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This French Onion Short Rib Soup with Gruyère Toast is a luxurious, comforting dish that will quickly become a household favorite. Enjoy every cheesy, savory bite! 

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