French Onion Short Rib Soup with Gruyère Toast: Comfort in Every Spoonful

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced onions and shallots. Season with black pepper and cook, stirring occasionally, until the onions are golden and caramelized, about 30-40 minutes.
Add the chopped garlic and thyme to the pot and cook for another 1-2 minutes until fragrant.
2️⃣ Brown the Short Ribs:

In a separate skillet, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs on all sides, about 3-4 minutes per side. Once browned, add them to the pot with the onions and shallots.
3️⃣ Deglaze and Simmer:

Sprinkle the flour (if using) over the onions and short ribs. Stir to coat and cook for 1 minute.
Add the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
Pour in the beef broth, and add the Dijon mustard, bay leaf, and additional thyme if desired. Bring the soup to a simmer and cook for 2 to 3 hours, or until the short ribs are tender and can be easily shredded with a fork.
4️⃣ Make the Gruyère Toast:

While the soup simmers, preheat your oven to 400°F (200°C).
Place the slices of crusty bread on a baking sheet and toast in the oven for 5-7 minutes, until golden.
Remove from the oven, sprinkle with the grated Gruyère cheese, and return to the oven for another 2-3 minutes or until the cheese is melted and bubbly.
5️⃣ Shred the Short Ribs:

Once the short ribs are tender, remove them from the soup and shred the meat with a fork. Return the shredded beef to the pot, discard the bones, and stir to combine.
6️⃣ Assemble the Soup:

Ladle the soup into bowls and top each with a slice of the Gruyère toast. Garnish with fresh parsley.
Serving and Storage Tips