When it comes to comfort food, nothing beats a warm, hearty soup that fills the soul and satisfies the taste buds. Two such soups that are guaranteed to bring a sense of home and warmth to your kitchen are Short Rib French Onion Soup with Gruyère Toast and Slow Cooker Nacho Soup. These dishes are not only rich in flavor but also perfect for cozy nights in or feeding a crowd. Let’s dive deep into these comforting recipes, covering every detail you need for a perfect culinary experience.
Short Rib French Onion Soup with Gruyère Toast
A Hearty Fusion of French Onion Soup and Rich Short Ribs
French Onion Soup is a classic, known for its rich broth, caramelized onions, and a crispy, cheesy toast on top. However, by adding tender short ribs, we elevate the dish into a deeply satisfying and indulgent meal. This version of French Onion Soup is all about layers of flavors—succulent short ribs, sweet caramelized onions, and the irresistible melted Gruyère cheese on top of crusty bread.
Ingredients
For the Short Ribs:
- 2 pounds bone-in beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional, for deglazing)
- 4 cups beef broth (low-sodium preferred)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
For the French Onion Soup:
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, to aid caramelization)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup dry sherry or brandy (optional)
- 6 cups beef broth (additional)
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
For the Gruyère Toast:
- 1 baguette, sliced into 1-inch thick pieces
- 2 cups shredded Gruyère cheese
- 2 tablespoons unsalted butter, melted
- Fresh parsley or thyme, chopped (for garnish)
Instructions
1. Prepare the Short Ribs
Season and Sear: Start by seasoning the short ribs generously with salt and pepper on all sides. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Sear the short ribs for about 2-3 minutes on each side until browned. Remove the ribs and set them aside.
Sauté Aromatics: In the same pot, sauté the chopped onion, carrots, and celery for about 5-7 minutes until they soften. Add the minced garlic and cook for another minute, allowing it to become fragrant.
Add Tomato Paste and Deglaze: Stir in the tomato paste and let it cook for 2 minutes. If you’re using red wine, pour it in to deglaze the pot, scraping up any browned bits. Let it simmer for 3-4 minutes until the wine reduces slightly.
Simmer the Short Ribs: Return the short ribs to the pot, along with 4 cups of beef broth, thyme, and bay leaves. Bring to a boil, reduce heat, and simmer covered for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Remove the short ribs from the pot, shred the meat, and discard the bones and excess fat. Strain the broth and set aside.
2. Prepare the French Onion Soup
Caramelize the Onions: Melt 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat in a large pot or Dutch oven. Add the sliced onions, salt, pepper, and sugar. Stir occasionally for about 40-45 minutes, until the onions are deeply caramelized and golden brown.
Add Flour and Deglaze: Sprinkle the flour over the onions and stir for 2 minutes to cook off the raw flour taste. If using, add dry sherry or brandy to deglaze the pot, scraping any fond off the bottom.
Combine Broths: Add the reserved short rib broth and 6 cups of additional beef broth to the caramelized onions. Add a bay leaf and thyme, then bring the mixture to a simmer.
Add Shredded Short Rib Meat: Stir in the shredded short rib meat and simmer uncovered for 20-30 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper if necessary. Remove the bay leaves and thyme before serving.
3. Prepare the Gruyère Toast
Toast the Bread: Preheat the oven broiler. Arrange the baguette slices on a baking sheet and brush each slice with melted butter on both sides. Toast under the broiler for 1-2 minutes per side until golden brown, watching closely to prevent burning.
Add Gruyère Cheese: Top each toasted baguette slice with a generous amount of shredded Gruyère cheese and return the baking sheet to the broiler. Heat for about 2 minutes until the cheese melts and becomes bubbly.
4. Assemble and Serve
Serve the Soup: Ladle the hot Short Rib French Onion Soup into oven-safe bowls.
Top with Gruyère Toast: Place one or two cheese-topped baguette slices on top of each bowl of soup. Optionally, you can place the bowls under the broiler for an additional 2 minutes to further melt and brown the cheese.
Garnish and Enjoy: Sprinkle with chopped fresh parsley or thyme for a touch of color and serve immediately. This soup is perfect for a cozy dinner or as a hearty appetizer.
Slow Cooker Nacho Soup
A Cheesy, Comforting Meal for Any Time of the Year
This Slow Cooker Nacho Soup takes the classic flavors of nachos and transforms them into a creamy, cheesy soup. Packed with ground beef (or turkey), beans, corn, and tomatoes, this slow-cooked dish is simple to prepare and perfect for those who love a warm, comforting bowl of nacho-inspired goodness.
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes (with green chilies for added spice)
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies (optional)
- 1 (10 oz) can nacho cheese soup (or cheese dip)
- 4 cups chicken broth
- 1 (1 oz) packet taco seasoning
- 1/2 teaspoon chili powder (optional for extra heat)
- 1/2 cup sour cream (for added creaminess)
- 2 cups shredded cheddar cheese
- Tortilla chips (for topping)
- Sliced jalapeños, chopped cilantro, or diced avocado for garnish (optional)
Instructions
1. Brown the Ground Beef
In a skillet, brown the ground beef (or turkey) over medium heat until fully cooked, then drain excess fat.
2. Add Ingredients to Slow Cooker
Transfer the cooked beef to the slow cooker. Add the diced onion, bell pepper, garlic, black beans, diced tomatoes, corn, green chilies (if using), nacho cheese soup, chicken broth, taco seasoning, and chili powder. Stir everything together.
3. Cook
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Add Creaminess
About 30 minutes before serving, stir in the sour cream and shredded cheddar cheese until melted and fully combined.
5. Serve
Ladle the soup into bowls and top with tortilla chips, jalapeños, cilantro, or avocado for garnish. Serve with extra chips for dipping.
Crockpot Cowboy Soup
A hearty and flavorful soup loaded with ground beef, vegetables, beans, and spices. Perfect for a satisfying meal.
Ingredients:
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) corn, drained
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
4 cups beef broth
2 potatoes, diced
1 packet taco seasoning
Salt and pepper to taste
Instructions:
Brown the Beef:
In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
Add to Crockpot:
Transfer beef mixture to crockpot.
Add diced tomatoes, corn, beans, beef broth, diced potatoes, and taco seasoning.
Cook:
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Season:
Taste and adjust seasoning with salt and pepper.
Serve:
Ladle into bowls and enjoy with crusty bread or cornbread.
Crock Pot Cheesy Ham and Potato Soup
A comforting and creamy soup filled with tender potatoes, savory ham, and plenty of cheese. Perfect for using leftover ham and warming up on a cold day.
📋 Ingredients:
6 cups potatoes, peeled and diced
2 cups cooked ham, diced
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
1 cup heavy cream or half-and-half
2 cups shredded cheddar cheese
2 tablespoons cornstarch
2 tablespoons water
Optional toppings: Chopped parsley, extra cheese, croutons
📝 Instructions:
1. Assemble the Ingredients:
Add to Slow Cooker:
Place the diced potatoes, ham, onion, carrots, celery, minced garlic, chicken broth, dried parsley, dried thyme, smoked paprika, salt, and pepper into a slow cooker.
2. Cook the Soup:
Cook:
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the vegetables are tender.
3. Thicken the Soup:
Make Slurry:
In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water until smooth.
Add to Soup:
Stir the cornstarch slurry into the slow cooker.
Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese.
Mix well until the cheese is melted and the soup has thickened.
Cook Additional Time:
Cover and cook on HIGH for an additional 15-30 minutes to allow the soup to thicken.
4. Serve:
Ladle and Garnish:
Serve the soup hot, garnished with chopped parsley or extra shredded cheese if desired.
🍴 Enjoy your comforting Crock Pot Cheesy Ham and Potato Soup!
Tips & Variations for Both Recipes:
Vegetarian Option: Omit the ham or bacon and use vegetable broth to make a vegetarian version.
Add Veggies: Incorporate corn, broccoli, or cauliflower for added nutrition and texture.
Spice It Up: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
Lighter Version: Substitute heavy cream with milk or a non-dairy alternative for a lighter soup.
Storage: Both soups can be stored in the refrigerator for up to 3 days or frozen for up to 3 months
Short Rib French Onion Soup with Gruyère Toast
A rich and savory soup featuring tender short ribs, caramelized onions, and a decadent Gruyère cheese topping. Ideal for warming up on chilly days or impressing guests with a gourmet dish!
📋Ingredients:
For the Short Ribs:
3 lbs beef short ribs
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
1 cup red wine (optional, for deglazing)
6 cups beef broth (preferably low-sodium)
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
For the French Onion Soup:
4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon sugar (optional, for caramelizing)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar (optional, for depth)
For the Gruyère Toast:
8 slices of baguette or French bread
2 cups shredded Gruyère cheese
1 tablespoon unsalted butter, melted
Fresh thyme or parsley, chopped (for garnish)
For Serving:
Fresh parsley, chopped (optional)
Additional Gruyère cheese, grated (optional)
📝Instructions:
1. Prepare and Cook the Short Ribs:
Season the Short Ribs:
Generously season the beef short ribs with salt and freshly ground black pepper on all sides.
Sear the Short Ribs:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the short ribs in batches, ensuring not to overcrowd the pot. Sear each side until deeply browned, about 3-4 minutes per side.
Remove the browned short ribs and set them aside on a plate.
Sauté Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Deglaze the Pot:
Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.
Optional: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes until reduced by half.
Add Liquids and Seasonings:
Return the seared short ribs to the pot.
Pour in the beef broth, ensuring the short ribs are mostly submerged.
Stir in the tomato paste, dried thyme, and bay leaves.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat is falling off the bone.
Shred the Short Ribs:
Remove the short ribs from the pot and let them cool slightly. Shred the meat using two forks, discarding any excess fat or bone.
Return the shredded meat to the pot. Discard the bay leaves.
Optional: For a thicker soup, you can use an immersion blender to blend a portion of the soup directly in the pot until smooth, then stir it back in.
2. Make the French Onion Soup:
Caramelize the Onions:
In a separate large pot or Dutch oven, melt the unsalted butter with olive oil over medium heat.
Add the sliced yellow onions, sugar (if using), salt, and black pepper. Stir to coat the onions evenly.
Cook the onions slowly, stirring occasionally, for about 30-40 minutes until they are deeply caramelized and golden brown. Patience is key to developing the rich flavor.
Combine with Short Rib Broth:
Once the onions are caramelized, add them to the pot with the shredded short rib soup.
Stir in the fresh thyme leaves, Worcestershire sauce, dried oregano, and balsamic vinegar (if using).
Let the combined soup simmer on low for an additional 20-30 minutes to meld the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
3. Prepare the Gruyère Toast:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Bread:
Arrange the slices of baguette or French bread on a baking sheet.
Brush each slice with the melted butter to ensure the bread gets crispy and flavorful.
Add Gruyère Cheese:
Sprinkle a generous amount of shredded Gruyère cheese evenly over each slice of bread.
Bake:
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly, and the bread is crispy and golden.
4. Assemble and Serve the Soup:
Ladle the Soup:
Pour the Short Rib French Onion Soup into individual oven-safe bowls.
Add Gruyère Toast:
Place a Gruyère toast slice on top of each bowl of soup. Alternatively, you can place the toast on top of a layer of shredded Gruyère if desired.
Broil for Melty Perfection (Optional):
For an extra bubbly and golden cheese topping, place the assembled bowls under the broiler for 2-3 minutes until the cheese is melted and slightly browned. Keep a close eye to prevent burning.
Garnish:
Sprinkle with chopped fresh parsley for a touch of color and freshness.
Serve:
Serve the Short Rib French Onion Soup with Gruyère Toast hot, accompanied by a side salad or crusty bread for a complete and satisfying meal.
White Chicken Chili
Delicious Recipe & Simple Steps Below 👇
This creamy and comforting White Chicken Chili is a flavorful, hearty dish that’s perfect for cozy evenings.
📋 Ingredients:
1 lb boneless, skinless chicken breasts (cooked and shredded)
1 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 (4 oz) can diced green chilies
2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
4 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp ground oregano
1/2 tsp paprika
1/2 tsp ground cayenne pepper (optional, for heat)
1 (8 oz) block cream cheese, softened
1/2 cup sour cream
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Shredded cheese (cheddar, Monterey Jack, or pepper jack, for garnish)
Lime wedges (optional)
📝 Directions:
Cook the Chicken:
In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until no longer pink in the center. Remove and shred the chicken using two forks. Set aside.
Sauté the Veggies:
In the same pot, add a little more olive oil if needed, then sauté the diced onions for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
Build the Chili Base:
Add the diced green chilies, cumin, chili powder, oregano, paprika, and cayenne pepper to the pot. Stir well to combine and let the spices cook for 1-2 minutes.
Add Broth and Beans:
Pour in the chicken broth and add the white beans. Stir everything together and bring the mixture to a simmer.
Add the Chicken & Cream:
Add the shredded chicken back into the pot. Stir in the softened cream cheese and sour cream, allowing them to melt and blend into the chili. Let it simmer for 10-15 minutes, stirring occasionally, until thickened and creamy.
Adjust Seasoning:
Taste and season with salt and pepper as needed. If you’d like a thinner chili, you can add a bit more chicken broth at this point.
Serve:
Ladle the White Chicken Chili into bowls and garnish with fresh cilantro, shredded cheese, and a squeeze of lime juice, if desired.
Enjoy this creamy, flavorful chili that’s sure to warm you up on a chilly day!