Experience the warmth and depth of flavor in this Hearty Bistro Beef Soup, accompanied by Cheese Crusted Bread. This meal is a blend of rich beefy broth, tender short ribs, and aromatic vegetables, topped off with crunchy, Gruyère-topped baguette slices. It’s a luxurious yet comforting dish perfect for chilly evenings or when you want something satisfying and gourmet.
Why You’ll Love This Recipe:
- Deeply Flavorful: The combination of caramelized onions, short ribs, and white wine creates a rich and complex broth.
- Comforting: This soup is like a warm hug in a bowl, with its hearty ingredients and succulent meat.
- Impressive yet Easy: While the recipe is straightforward, the result is impressive enough for special occasions or entertaining guests.
Ingredients:
For the Soup:
- 2 lbs short ribs (bone-in)
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp sugar
- 4 cups beef broth
- 1 cup dry white wine (or more broth)
- 2 tbsp soy sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- Salt and pepper, to taste
For the Gruyère Toast:
- 1 baguette, sliced
- 2 cups Gruyère cheese, grated
- 1 tbsp olive oil
- 1 clove garlic, halved (for rubbing on bread)
Instructions:
For the Soup:
- Brown the Short Ribs: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown on all sides, about 5-7 minutes, then remove and set aside.
- Cook the Onions: In the same pot, reduce heat to medium. Add the onions and cook, stirring frequently, until caramelized, about 20-25 minutes. Stir in the garlic and sugar, cooking an additional 2-3 minutes.
- Deglaze: Pour in the white wine (or additional broth), scraping up any browned bits from the bottom of the pot. Allow simmering for a few minutes to reduce slightly.
- Combine Ingredients: Return the short ribs to the pot. Add beef broth, soy sauce, thyme, and bay leaf. Season with additional salt and pepper to taste. Bring to a simmer.
- Slow Cook: Cover and let it simmer on low heat for about 2-3 hours, or until the short ribs are tender and the meat easily pulls apart. Alternatively, transfer to a slow cooker on low for 6-8 hours.
- Shred the Meat: Remove the short ribs, shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot. Adjust seasoning as needed.
For the Gruyère Toast:
- Prepare the Bread: Preheat your oven to 400°F (200°C). Brush baguette slices with olive oil and rub with the halved garlic clove.
- Add Cheese: Top each slice with a generous amount of grated Gruyère cheese.
- Bake: Place the baguette slices on a baking sheet and bake until the cheese is melted and slightly golden, about 5-7 minutes.
To Serve:
- Ladle the soup into bowls, ensuring each serving is rich with broth, onions, and shredded beef.
- Serve with the warm, cheesy Gruyère toast on the side for dipping into the soup.
Serving Suggestions:
- Enhance this meal with a side of a crisp green salad or a glass of your favorite red wine for a complete bistro experience.
Storage Tips:
- The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat on the stove over medium heat until hot.
Enjoy this delightful bistro-inspired meal that brings the essence of a cozy, gourmet restaurant into your home, perfect for impressing guests or treating yourself to a special dinner.
