French Onion & Short Rib Soup with Gruyère Croutons: A Luxurious Twist on a Classic

Brown the short ribs: Preheat your oven to 325°F (165°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs generously with salt and pepper, then brown them on all sides for about 8-10 minutes.
Braised cooking: Once browned, remove the short ribs from the pot and set them aside. In the same pot, add the onions and cook them over medium heat until softened, about 10 minutes. Add the garlic and cook for another minute.
Deglaze the pot: Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits.
Add the broth and herbs: Return the short ribs to the pot, then pour in the beef broth. Add the thyme, bay leaves, Worcestershire sauce, and Dijon mustard. Bring the mixture to a boil, then reduce the heat to low and cover.
Slow cook the short ribs: Transfer the pot to the preheated oven and cook for 2.5-3 hours, or until the short ribs are tender and the meat easily pulls off the bone. Once done, remove the short ribs from the broth and set them aside to cool slightly.
Shred the meat: Once the short ribs are cool enough to handle, remove the bones and shred the meat into bite-sized pieces. Discard the bones and return the shredded beef to the pot.
Step 2: Prepare the Gruyère Croutons
Toast the bread: While the soup is simmering, preheat the broiler on your oven. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes on each side, until golden and crispy.
Top with cheese: Once toasted, brush the croutons with melted butter and rub with a garlic clove if using. Sprinkle a generous amount of grated Gruyère cheese on top of each crouton.
Melt the cheese: Place the croutons under the broiler for another 1-2 minutes, or until the cheese is bubbly and golden.
Step 3: Assemble the Soup
Finish the soup: Once the short ribs are shredded and returned to the pot, taste the soup and adjust the seasoning with salt and pepper, if necessary.
Serve: Ladle the hot soup into bowls, ensuring each has a good portion of the shredded beef and caramelized onions. Top each bowl with one of the cheesy Gruyère croutons.
Step 4: Serve
Serve the soup hot, garnished with extra thyme or freshly ground black pepper if desired. Enjoy with a side of crusty bread or a simple salad.
Serving and Storage Tips