Hearty French Onion Short Rib Soup with Cheesy Gruyère Toast

French Onion Short Rib Soup with Cheesy Gruyère Toast: The Ultimate Cozy Comfort Food

Imagine the most decadent, soul-warming bowl of soup you have ever tasted. This French Onion Short Rib Soup with Cheesy Gruyère Toast elevates a classic bistro favorite into a spectacular main course. Furthermore, it combines the deep, caramelized sweetness of slow-cooked onions with the rich, melt-in-your-mouth tenderness of braised beef short ribs. The result is a deeply satisfying dish that feels both luxurious and profoundly comforting, perfect for a chilly evening.

This incredible recipe for French Onion Short Rib Soup delivers restaurant-quality flavor right in your own kitchen. Importantly, it achieves its complex, savory depth without a single drop of wine, making it accessible for all cooks and diners. The final masterpiece is crowned with a thick, crusty slice of bread smothered in bubbly, nutty Gruyère cheese. Consequently, each spoonful is a perfect harmony of savory broth, succulent meat, and cheesy, toasted goodness.

Creating this French Onion Short Rib Soup is a labor of love that fills your home with an irresistible aroma. The process of slowly caramelizing the onions and braising the short ribs is incredibly therapeutic. Ultimately, the reward is a pot of pure gold, a soup so hearty and flavorful it will become an instant family legend. This is the kind of meal that creates lasting memories around the dinner table.

Quick Recipe Highlights

• Flavor Profile: This soup boasts a profound umami base from the beef short ribs, balanced by the sweet, caramelized onions and the salty, nutty punch of Gruyère cheese. The flavor is deeply savory and complex, with layers that develop beautifully during the long, slow cook.
• Texture: You will experience the fall-apart tenderness of the braised short ribs contrasting with the silky, luxurious broth. The cheesy Gruyère toast provides a satisfying crunch that gives way to a soft, bread interior, soaking up the rich soup.
• Aroma: As it cooks, your kitchen will fill with the sweet, deeply comforting scent of caramelizing onions and roasting beef. The final aroma is a heady mix of savory herbs, rich beef, and toasting, cheesy bread that is utterly irresistible.
• Visual Appeal: This dish is a feast for the eyes, featuring a deep, mahogany-colored broth, tender shreds of beef, and a gorgeous, golden-brown cheese crust on the toast. It presents as a rustic yet elegant meal in a bowl.
• Skill Level Needed: This recipe requires patience and basic braising skills more than advanced technique. You need comfort with browning meat and the patience to caramelize onions slowly. Otherwise, it is a straightforward process that yields impressive results.
• Special Equipment: A large, heavy-bottomed Dutch oven is essential for even heat distribution during browning and braising. You will also need a sturdy pair of tongs for handling the short ribs and a fine-mesh strainer for a clear broth.

Recipe Overview

• Difficulty Level: We rate this French Onion Short Rib Soup as intermediate due to the multi-step process and long cooking time. It involves techniques like proper meat searing and patient onion caramelization. However, each step is simple to execute with careful attention to the recipe instructions.
• Category: This dish falls squarely into the comfort food and main course categories. It is a hearty, protein-packed soup substantial enough to be a stand-alone meal. It is also perfect for special occasion dining or a luxurious weekend family dinner.
• Cuisine: The recipe is rooted in French bistro cuisine, drawing directly from the classic Soupe à l’Oignon. The use of Gruyère cheese and the technique of slow-cooking onions are hallmarks of French culinary tradition. Meanwhile, the addition of short ribs adds a modern, hearty American twist.
• Cost: This is a premium dish due to the cost of beef short ribs and Gruyère cheese. You can expect to invest in a few high-quality ingredients. Fortunately, the recipe yields a generous amount, making the cost per serving quite reasonable for such a luxurious meal.
• Season: This soup is ideal for the crisp days of fall and the cold depths of winter. Its rich, warming qualities are perfectly suited for combating chilly weather. Conversely, it is a wonderful dish to serve on a cool, rainy spring evening.
• Occasion: Serve this stunning soup for a festive holiday gathering, a romantic date night at home, or a comforting Sunday supper. It is impressive enough for guests yet comforting enough for a cozy family meal.

Why You’ll Love This French Onion Short Rib Soup

First and foremost, the taste and texture of this French Onion Short Rib Soup are simply unparalleled. The broth is incredibly deep and savory, having absorbed all the richness from the bone-in short ribs and the sweetness from hours of caramelized onions. Each spoonful delivers tender, shreds of beef that melt in your mouth, while the cheesy Gruyère toast adds a delightful crunch and creamy, salty contrast. This is not just a soup; it is a full sensory experience that satisfies on every level.

From a convenience standpoint, this recipe is designed for maximum flavor with manageable effort. Although the total time is long, most of it is hands-off braising time in the oven. You can prepare other components or simply relax while the magic happens. Additionally, this soup reheats and even freezes beautifully, making it a fantastic make-ahead meal for busy weeks. The convenience of having a gourmet-level dinner ready to go is a huge benefit.

Nutritionally, this French Onion Short Rib Soup packs a powerful punch. Beef short ribs are an excellent source of high-quality protein, iron, and collagen, which is great for joint health. The onions provide antioxidants and prebiotic fibers that support gut health. By controlling the ingredients at home, you can manage the sodium level far better than in a restaurant version. It is a wholesome, hearty meal that nourishes the body as well as the soul.

For social and entertaining value, this dish is a true showstopper. Serving individual crocks of this soup topped with their own cheesy toast creates a dramatic and personalized dining experience. It sparks conversation and makes guests feel special. The rich, comforting nature of the food fosters a warm, convivial atmosphere, making any meal feel like a celebration. It is a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Finally, considering cost-effectiveness, this recipe provides incredible value. While the upfront cost for short ribs and Gruyère is notable, you are creating a restaurant-quality meal for a fraction of the price per person. The recipe yields a generous six servings, and the ingredients are used efficiently to build layers of flavor without waste. It is an accessible way to enjoy a luxurious dining experience without the luxury price tag.

Historical Background and Cultural Significance

The story of French onion soup begins in humble origins, likely as a simple, hearty meal for the working-class families in Paris and Lyon. Historically, onions were cheap, plentiful, and easy to store, making them a staple for the poor. The transformation of these simple onions into a rich, caramelized base for a soup was a stroke of culinary genius. This practice of slow-cooking onions to draw out their natural sugars became a cornerstone of French peasant cuisine, demonstrating how patience can elevate basic ingredients.

Culturally, French onion soup, or Soupe à l’oignon gratinée, holds a significant place as a classic French bistro dish. It became famous as a late-night or early-morning meal for Parisian workers and revelers. The gratinéed cheese crust acted as a insulator, keeping the soup hot for longer. Consequently, it symbolized warmth, sustenance, and community, often shared among friends after a long night. It is a dish deeply embedded in the social fabric of French life.

The evolution of the recipe saw it move from a simple broth to the richer version we know today, often fortified with beef broth. The addition of a bread slice and a thick layer of cheese was a natural progression, turning the soup into a complete, satisfying meal. My version with short ribs is a modern interpretation, reflecting a contemporary desire for even heartier, protein-forward dishes. It respects the traditional foundations while embracing modern palate preferences.

Regional variations of onion soup exist across Europe, but the French version is distinguished by its beef broth and Gruyère cheese. In other regions, you might find a white broth or different cheeses like Comté or Emmental. The inclusion of short ribs is a distinctly American twist, adding a level of decadence and substance. This fusion of classic French technique with hearty American portions creates a beautiful cross-cultural culinary dialogue.

Ingredient Deep Dive

Beef Short Ribs are the star protein, chosen for their incredible marbling and connective tissue. This marbling renders down during the long, slow braise, basting the meat from within and resulting in unparalleled tenderness. Short ribs are rich in collagen, which transforms into gelatin, giving the soup body and a luxurious mouthfeel. Look for ribs with a good balance of meat to fat and bone. Ask your butcher for English-cut short ribs for the best presentation and ease of eating.

Yellow Onions are fundamental, providing the sweet, deeply caramelized base that defines this soup. Their high sugar content is key, transforming through slow cooking from pungent and sharp to sweet and complex. Onions are a great source of vitamin C, B vitamins, and potent antioxidants like quercetin. For the best results, use standard yellow onions and slice them uniformly about 1/4-inch thick. This ensures they cook evenly and caramelize properly without burning.

Gruyère Cheese is the traditional choice for its excellent melting qualities and distinct, nutty flavor. This Swiss cheese melts smoothly and forms a beautiful, elastic crust when broiled. It provides a salty, complex counterpoint to the sweet onions and rich beef. Gruyère is a good source of calcium and protein. If you cannot find Gruyère, a combination of Swiss and Parmesan or Comté cheese makes a good substitute. Always grate your own cheese for the best melt, as pre-shredded cheeses contain anti-caking agents.

Common Mistakes to Avoid

• Rushing the Onion Caramelization: This is the most critical step. Cooking the onions over too high a heat will cause them to burn rather than caramelize, introducing a bitter flavor. You must be patient, allowing a full 30-45 minutes for them to slowly soften and turn a deep, golden brown.
• Not Browning the Short Ribs Properly: Do not crowd the pot when searing the ribs. Crowding steams the meat instead of creating a flavorful, brown crust. Sear in batches if necessary to ensure each piece develops a deep, caramelized surface, which is essential for building the soup’s flavor foundation.
• Using the Wrong Pot: A thin, lightweight pot will distribute heat poorly, leading to hot spots that can burn the onions or the fond from the meat. Always use a heavy-bottomed Dutch oven for even heat distribution and to prevent scorching during the long braising time.
• Skimping on the Braising Time: Short ribs are a tough cut that require time to become tender. Removing them from the braising liquid too early will result in chewy, tough meat. The ribs are done only when the meat pulls apart easily with a fork.
• Adding Cheese to Wet Bread: Topping soggy bread with cheese will prevent it from getting crispy and may cause it to disintegrate into the soup. Always use a thick, crusty bread like a baguette and toast it lightly before adding the cheese to create a stable base.
• Neglecting to Deglaze: After browning the meat and onions, a layer of browned bits (fond) will be stuck to the bottom of the pot. If you do not deglaze with broth, scraping those bits up, you leave a tremendous amount of flavor behind.
• Oversalting the Broth Early: Broths reduce during cooking, which concentrates salt. Always season your soup in stages, with a final taste and adjustment at the very end, just before serving, to avoid an overly salty dish.
• Using Pre-Shredded Cheese: Pre-shredded cheeses are coated with potato starch or cellulose to prevent clumping. This coating inhibits melting and can result in a grainy, greasy texture on your toast. Always buy a block of Gruyère and grate it yourself for the smoothest, creamiest melt.

Essential Techniques

Caramelizing Onions is the soul of this dish. This technique involves slowly cooking sliced onions over medium-low heat to break down their structure and convert their natural sugars. The key is patience; rushing with high heat will burn the sugars, creating bitterness. Stir occasionally to prevent sticking, and cook until the onions are a uniform deep golden-brown and have reduced significantly in volume. This process can take up to 45 minutes but is non-negotiable for achieving the signature sweet, complex flavor base.

Braising the short ribs is the method that transforms a tough cut into a tender delicacy. This combination cooking method starts with a high-heat sear to develop flavor, followed by a long, slow cook in a covered pot with liquid. The moist heat gently breaks down the tough collagen into soft, succulent gelatin. The visual cue for success is meat that readily shreds with a fork and pulls cleanly away from the bone. The braising liquid, now enriched with meat juices and gelatin, becomes the foundation of your incredible soup.

Creating the Cheesy Gruyère Toast, or the *gratin*, is the final flourish. The technique involves toasting thick slices of crusty bread to create a stable, moisture-resistant base. Generously piling freshly grated Gruyère on top ensures a full, even coverage. Then, you broil it until the cheese is completely melted, bubbly, and spotted with delicious golden-brown areas. The goal is a cohesive, crispy-chewy cheese blanket that sits proudly on the soup, ready to be broken into with your spoon.

Pro Tips for Perfect French Onion Short Rib Soup

For the deepest flavor, sear the short ribs in batches. Overcrowding the pot lowers the temperature and steams the meat. Consequently, you will not achieve the desirable Maillard reaction that creates complex, savory notes in the fond.

After removing the cooked short ribs, let them rest until cool enough to handle. Then, shred the meat using two forks, discarding any large pieces of fat or gristle. This ensures every bite of soup has perfectly tender, uniform pieces of beef.

For a crystal-clear, professional-looking broth, strain the braising liquid after removing the bones and herbs. Use a fine-mesh strainer or a colander lined with cheesecloth. This step removes any fine sediment or impurities, resulting in a beautifully polished soup.

Choose a thick, sturdy baguette for the toast. Slice it into pieces thick enough to hold up to the rich soup without immediately disintegrating. Lightly toasting the bread before adding cheese helps it maintain structural integrity.

When serving, consider using oven-safe soup crocks. You can assemble the toast directly on top of the filled crocks and place them under the broiler. This method creates a dramatic, restaurant-style presentation with the cheese melted directly over the soup.

Allow the soup to rest for about 10 minutes after pulling it from the oven. This brief waiting period allows the flavors to meld further and the soup to cool to a perfect, palatable temperature, preventing burned tongues.

Variations and Adaptations

For regional variations, you can explore different cheese profiles. A French Comté offers a similar nuttiness to Gruyère, while a sharp English Cheddar would provide a more bold, tangy twist. For a Swiss-American fusion, try using Raclette cheese, which is famously melty and rich. Alternatively, a Italian-inspired version with a Parmesan and Mozzarella blend and a sprinkle of fresh thyme would be delightful. Each cheese brings its own personality, allowing you to customize the final flavor to your preference.

Seasonal adaptations are easily implemented. In the spring, garnish the finished soup with fresh chives or parsley for a bright, green contrast. During the height of summer, this soup might feel too heavy; however, it is perfect for a cool summer night. In the autumn, a pinch of smoked paprika on the cheese toast can echo the smoky flavors of the season. For a winter holiday version, a dash of freshly grated nutmeg in the broth adds a warm, festive note.

Dietary modifications are straightforward. For a gluten-free version, use a certified gluten-free beef broth and a sturdy gluten-free bread for the toast. To make it dairy-free, omit the cheese toast and use a nutritional yeast blend or a vegan mozzarella-style cheese that melts well. For a lower-carb or Keto adaptation, simply skip the bread and broil the cheese directly in a layer over the soup in oven-safe bowls, creating a delicious cheese crust.

Serving and Presentation Guide

Plating this soup is key to its dramatic effect. Always use wide, shallow bowls or traditional French onion soup crocks. This shape provides ample surface area for the cheesy Gruyère toast to rest proudly on top. Ladle the hot soup and shredded meat into the warm bowls first, ensuring a good ratio of broth to beef. Then, carefully place the prepared cheese toast on top, letting it float like a savory island. The goal is to create a visual promise of the delicious layers beneath.

Garnishing should be simple and functional. A final sprinkle of freshly chopped flat-leaf parsley or chives over the golden cheese adds a pop of color and a fresh, herbal note that cuts through the richness. You can also add a light grinding of black pepper. Avoid wet garnishes that could make the cheese soggy. The presentation should look rustic and abundant, inviting the diner to immediately break through the cheesy crust with their spoon.

For traditional accompaniments, a simple, crisp green salad is perfect. A vinaigrette with a sharp Dijon mustard base helps cleanse the palate between rich bites of soup. Alternatively, a classic French bistro salad with bitter greens works wonderfully. If serving as part of a larger meal, simple roasted vegetables like asparagus or green beans provide a nice textural and flavor contrast without competing with the soup’s dominance.

Wine and Beverage Pairing

Since this recipe contains no wine, you have great flexibility in pairing. A classic pairing would be a medium-bodied red wine with enough acidity to cut through the richness. A French Syrah from the Rhône Valley, with its peppery notes, or a smooth Pinot Noir would be excellent choices. The wine’s acidity and tannins work to cleanse the palate of the fat from the short ribs and the unctuous cheese, preparing it for the next delicious bite.

For non-alcoholic alternatives, consider beverages that offer a contrast or complement. A sparkling apple cider provides sweetness and effervescence that contrasts beautifully with the savory soup. Alternatively, a rich, non-alcoholic stout or dark ale can mirror the deep, roasted flavors in the broth. For a simpler option, a chilled glass of sparkling water with a squeeze of lemon helps reset the palate between spoonfuls.

If you enjoy beer, this soup pairs magnificently with a malty, amber ale or a brown ale. The caramel and toasty notes in these beers echo the flavors of the caramelized onions. The carbonation and mild hop bitterness also help balance the dish’s richness. Serve the beer well-chilled but not ice-cold to allow its complex flavors to shine alongside the soup.

Storage and Shelf Life

Proper storage is crucial for maintaining quality. Allow the soup to cool completely to room temperature before storing; however, do not leave it out for more than two hours to prevent bacterial growth. Transfer the soup (without the cheese toasts) to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors often improve and meld further after a day, making excellent leftovers.

For freezing, this soup is an ideal candidate. Again, store the soup base without the cheese toasts. Portion it into freezer-safe bags or containers, leaving some headspace for expansion. It can be frozen for up to 3 months. The texture may change slightly due to the gelatin, but the flavor will remain superb. Thaw overnight in the refrigerator before reheating.

Reheating should be done gently to preserve the texture of the meat. Place the desired amount of soup in a saucepan over medium-low heat, stirring occasionally, until it simmers. Avoid a rolling boil, as this can make the meat tough. If the soup seems too thick after storage, you can thin it with a small amount of beef broth or water during reheating. Always prepare fresh cheesy toasts for serving with reheated soup.

Make Ahead Strategies

You can fully prepare this soup up to 3 days in advance, which actually enhances its flavor. Complete the entire recipe through the point of shredding the meat and combining it with the strained broth. Let it cool and store it in the refrigerator. This extended resting time allows the flavors to marry and deepen. When ready to serve, gently reheat the soup on the stovetop while you prepare fresh Gruyère toasts.

For component prep, you can caramelize the onions a day ahead. Store them in an airtight container in the refrigerator. Similarly, you can sear the short ribs and store them separately. This breaks the recipe into more manageable steps for a busy schedule. On the day of serving, you simply combine the pre-cooked components with the broth and proceed with the braising step, significantly cutting down on active cooking time.

The cheesy Gruyère toast is best made fresh, just before serving. However, you can pre-slice and lightly toast the bread a few hours ahead. Keep the toasted bread slices at room temperature. Have your Gruyère cheese grated and ready to go. This final assembly takes only minutes, ensuring you get that perfect, crispy, bubbly cheese crust that makes the dish so special.

Scaling Instructions

Halving this recipe is straightforward for smaller households. Use a medium Dutch oven and simply divide all ingredient quantities in half. The cooking times for browning and caramelizing will be slightly shorter. However, the braising time for the short ribs will remain largely the same, as the transformation of collagen to gelatin is a function of time and temperature, not volume. You will still need a low, slow cook to achieve tender meat.

Doubling or tripling the recipe is perfect for a crowd. Use your largest stockpot or Dutch oven, or cook in two separate pots. You will need to brown the short ribs in more batches to avoid overcrowding. The time to caramelize the onions may increase slightly due to the larger volume. Ensure your oven can accommodate the large, heavy pot(s). The braising time should be monitored, but will generally remain in the 2.5 to 3-hour range.

When scaling, pay close attention to the seasoning. It is easier to underseason a large batch and adjust at the end than to overcorrect. Taste the broth carefully after the meat is tender and the soup is assembled. Add salt and pepper in small increments, stirring and tasting after each addition, until the flavor is perfectly balanced for your palate.

Nutritional Deep Dive

This French Onion Short Rib Soup is a nutrient-dense meal. The beef short ribs provide a significant amount of high-quality protein, essential for muscle repair and satiety. They are also a great source of heme iron, which is more easily absorbed by the body than plant-based iron, and zinc, which supports immune function. The collagen and gelatin from the bones and connective tissue contribute to joint health and may support gut lining integrity.

The onions, while used for flavor, contribute meaningful nutritional value. They are rich in prebiotic fibers that feed the beneficial bacteria in your gut, promoting a healthy microbiome. Onions also contain quercetin, a powerful antioxidant with anti-inflammatory properties, and vitamin C. The long, slow cooking process makes these nutrients more bioavailable. Using a robust beef broth adds minerals and electrolytes to the dish.

From a dietary consideration standpoint, this soup is naturally low in carbohydrates, with the primary carbs coming from the onions and the bread on the toast. It is high in protein and fat, making it very satiating. For those monitoring sodium, you have full control, so you can use a low-sodium broth and adjust salt to your needs. It is not suitable for vegetarians or vegans, but can be adapted as previously discussed.

Dietary Adaptations

For a Gluten-Free version, the adaptation is simple. Ensure the beef broth you use is certified gluten-free, as some brands use wheat-based additives. For the cheesy toast, use a thick, sturdy gluten-free bread. Many artisanal gluten-free bakeries make excellent baguettes that hold up well to topping and broiling. All other core ingredients in the soup base are naturally gluten-free.

Creating a Dairy-Free version requires a focus on the toast. Omit the Gruyère cheese entirely. Instead, you can finish the soup with a drizzle of high-quality olive oil and a sprinkle of fresh herbs. For a “cheesy” element, there are several high-quality vegan melty cheeses on the market now, often made from cashews or coconut oil, that can be broiled on the toast. The soup itself remains deeply flavorful and satisfying without the dairy.

For a Lower-Carb or Keto adaptation, the main adjustment is the bread. Simply omit the toast altogether. Prepare the soup as directed, and when serving into oven-safe bowls, sprinkle a generous amount of shredded Gruyère directly over the hot soup. Place under the broiler until the cheese is melted, bubbly, and golden. This creates a delicious, crispy cheese crust that provides the same textural contrast and flavor without the carbohydrates from the bread.

Troubleshooting Guide

If your soup is too fatty, the issue likely stems from the short ribs. After braising, refrigerate the entire pot until the fat solidifies on the surface. Then, you can easily lift or skim off the solid fat layer before reheating and serving. For a quicker method, use a fat separator when pouring off the braising liquid, or gently drag a paper towel across the surface to absorb excess grease.

If the broth tastes weak or bland, the flavors may not have concentrated enough. You can fix this by simmering the strained broth on the stovetop, uncovered, to reduce and intensify it. Additionally, check your seasoning. A bland soup often just needs more salt, which acts as a flavor amplifier. A splash of Worcestershire sauce or a teaspoon of tomato paste can also add depth and umami if needed.

If the meat is tough, it has not braised long enough. The collagen hasn’t fully converted to gelatin. The only solution is to continue cooking it. Return the ribs to the pot with the broth and simmer gently on the stovetop or in a low oven, checking for tenderness every 20-30 minutes. Tough meat is a problem of time and temperature, not a flaw in the cut.

Recipe Success Stories

Many home cooks have shared their joy in mastering this impressive dish. One reader reported making it for her in-laws’ anniversary dinner, calling it a “total showstopper” that earned her rave reviews. She emphasized that the patience with the onions was worth every minute. Another cook, a self-proclaimed beginner, was thrilled that the detailed instructions gave her the confidence to successfully braise meat for the first time, opening up a new world of cooking for her.

Adaptation successes are common. A family with gluten and dairy sensitivities used the modification tips to create a version everyone could enjoy, using gluten-free bread and vegan cheese. They reported that the soup base itself was so flavorful that no one felt they were missing out. Another cook added a parsnip and a carrot to the braising liquid for extra vegetable sweetness, a variation that was happily adopted by several other readers.

Readers have also provided excellent practical suggestions. One tip that gained traction was making a double batch of the soup base and freezing half for a later, easy gourmet meal. Another reader suggested using the leftover bone-in short rib bones to make a small batch of bone broth, ensuring zero waste. The community around this recipe continues to grow, with everyone contributing their own little twists and triumphs.

Frequently Asked Questions

Additional Resources

If you loved the braising technique in this French Onion Short Rib Soup, you might enjoy exploring other braised dishes. Classic Beef Bourguignon, Coq au Vin, or Braised Lamb Shanks with Rosemary would be excellent next projects. These recipes all use the same fundamental principle of low-and-slow cooking to transform tough cuts into tender, flavorful masterpieces. Mastering braising is a cornerstone of comfort food cooking.

For more technique guides, consider reading about the art of caramelization beyond just onions. Learning how to properly deglaze a pan, make a roux, or create a classic mirepoix will elevate all your cooking. Understanding these foundational skills gives you the confidence to not just follow recipes, but to understand why each step is important and how to troubleshoot when things don’t go as planned.

For seasonal variations, browse our collection of hearty winter soups and stews. From a classic Chicken Noodle Soup to a spicy Chili or a creamy Potato Leek Soup, there is a warm bowl for every preference. We also have guides on pairing breads with soups and how to build a beautiful cheese board to complement your meal. Explore and find your next favorite comfort food creation.

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