The Ultimate Ribeye French Onion Soup

3.7
(3)

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.

2
2
Prep Time:
20 mins
Cook Time:
3 hrs 40 mins
Total Time:
4 hrs
Servings:
8

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

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.

Cook's Note:

You can use lemon thyme if preferred.

Nutrition Facts (per serving)

445 Calories
23g Fat
22g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 445
% Daily Value *
Total Fat 23g 29%
Saturated Fat 11g 53%
Cholesterol 105mg 35%
Sodium 491mg 21%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 28g
Vitamin C 31mg 155%
Calcium 292mg 22%
Iron 5mg 26%
Potassium 624mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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