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The Ultimate Ribeye French Onion Soup
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Prep Time:
20 minutes
Cook Time:
220 minutes
Total Time:
240 minutes
Elevate French onion soup with ribeye steak for a decadent and impressive twist!
Ingredients:
  • 2.5 pounds thick-cut, bone-in ribeye steak
  • 0.75 teaspoon kosher salt, divided
  • 0.75 teaspoon ground black pepper, divided
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 6 large onions, sliced 1/2-inch thick
  • 4 sprigs fresh thyme, or more to taste
  • 2 cups dry white wine
  • 1 (32 ounce) carton reduced-sodium beef broth
  • 4 slices artisanal-style bread
  • 0.75 cup shredded white Cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup shredded Parmesan cheese
Instructions:
  • Season steak with a generous pinch of salt and pepper.
  • In a 6-quart Dutch oven or heavy-bottomed pot, heat butter and oil over medium-high heat. Sear steak for 2 to 3 minutes per side. Remove steak and reserve 1 tablespoon drippings. Add onions and thyme, cook until tender, about 15 minutes. Pour in wine, bring to a boil, and stir to scrape up browned bits. Let wine reduce by half, about 15 minutes.
  • Remove the steak from the bones, dice into 1-inch pieces, and place them in the pot. Pour in the broth and bring to a boil. Lower the heat and simmer without a lid, stirring occasionally, until the beef is very tender, approximately 3 hours. Add water if necessary to ensure the onions and beef remain submerged.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and lay out the bread on a petite baking sheet.
  • Toast the bread in the preheated oven for about 6 minutes.
  • Combine the mozzarella and Parmesan cheeses in a small bowl.
  • Remove and discard the bones and thyme sprigs from the pot, then skim off any excess fat before stirring in the remaining salt and pepper.
  • Position the oven rack 4 to 6 inches from the heat source and preheat the broiler. Pour the soup evenly into 4 oven-proof bowls or mugs and place them on a large baking sheet lined with foil. Top each bowl with toast and cheeses.
  • Broil soups until cheese is golden and bubbling, for 1 to 2 minutes, being vigilant to avoid burning.

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