6. Remove Short Ribs and Finish Soup:
Remove the short ribs from the pot and shred the meat off the bones. Discard the bones and return the shredded meat to the soup.
Taste and adjust the seasoning with salt and black pepper as needed.
Make the Gruyère Toast:
Preheat your oven to 400°F (200°C).
Brush the baguette slices with olive oil and place them on a baking sheet.
Sprinkle the Gruyère cheese generously on top of each slice.
Bake for 5–7 minutes, or until the cheese is melted and bubbly.
Serve:
Ladle the hot soup into bowls and top each with a Gruyère toast. Serve with extra thyme or sage as garnish if desired.
This French Onion Short Rib Soup with Gruyère Toast combines the rich flavors of caramelized onions, tender short ribs, and melty cheese for the ultimate comfort food experience. Enjoy! 🍲🧅
