The Ultimate Ribeye French Onion Soup recipe

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Ingredients

2 ½ pounds thick-cut, bone-in ribeye steak
¾ teaspoon kosher salt, divided
¾ 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
¾ cup shredded white Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese

Nutrition Info

444.8 calories
carbohydrate: 21.7 g
cholesterol: 105.1 mg
fat: 22.7 g
fiber: 4.2 g
protein: 27.8 g
saturatedFat: 10.6 g
servingSize: -
sodium: 490.9 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.

  2. Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak, sear for 2 to 3 minutes per side. Remove steak, drain all but 1 tablespoon drippings. Stir in onions and thyme, cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.

  3. Cut steak from the bones and chop into 1-inch pieces, transfer to the pot. Add broth and bring to a boil. Reduce heat, simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.

  4. Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.

  5. Bake bread in the preheated oven until toasted, about 6 minutes.

  6. Stir mozzarella cheese and Parmesan cheese together in a small bowl.

  7. Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.

  8. Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs, arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.

  9. Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

Recipe Yield

8 servings

Recipe Note

I love to reimagine classic dishes. The addition of tender ribeye here takes the French onion soup you've always known to a new level. Garnish with more fresh thyme sprigs.

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