In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Season the short ribs generously with salt and pepper, then sear them in the pot, working in batches if necessary, until browned on all sides (about 5-7 minutes per batch).
Once browned, remove the short ribs from the pot and set them aside.
2. Prepare the Onion Base:
In the same pot, melt the 6 tablespoons of butter over medium heat.
Add the thinly sliced onions and shallots to the pot and cook, stirring occasionally, until the onions become caramelized and golden brown, about 20-30 minutes. Season with a pinch of black pepper and red chili flakes, to taste.
Add the chopped garlic, thyme, and sage to the pot and cook for another 1-2 minutes until fragrant.
3. Add the Broth and Short Ribs:
Add the tamari (or soy sauce) and stir well. If using, deglaze the pot with white wine, scraping up any browned bits from the bottom.
Pour in the chicken broth and bring the mixture to a simmer.
Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and cook on low heat for 2 1/2 to 3 hours, or until the short ribs are tender and easily fall apart.
4. Shred the Short Ribs:
Once the short ribs are tender, remove them from the soup and set them aside to cool slightly.
Once cool enough to handle, remove the bones from the short ribs and shred the meat into bite-sized pieces. Discard the bones and return the shredded meat to the soup.
Taste the soup and adjust seasoning with salt, pepper, or additional tamari if needed.
5. Prepare the Gruyère Toasts:
Preheat your broiler to high.
Lightly toast the slices of crusty bread in a toaster or under the broiler for a minute or two until golden brown.
Brush each toast with a little olive oil or butter, then top with a generous amount of grated Gruyère cheese.
Place the toasts under the broiler again until the cheese is melted, bubbly, and lightly browned, about 2-3 minutes. Keep an eye on them to prevent burning.
6. Serve:
Ladle the soup into bowls, and place a Gruyère toast on top of each bowl of soup, allowing the cheese to melt into the hot soup.
Serve hot, and enjoy this rich, comforting dish!
This French Onion Short Rib Soup with Gruyère Toast combines the rich flavors of caramelized onions, savory short ribs, and melted Gruyère cheese, creating a comforting and hearty meal perfect for colder days!
