Rating: 3.67 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
3 hrs 40 mins
total:
4 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.

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  • 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.

  • 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.

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

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

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

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

  • 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.

  • 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

445 calories; protein 27.8g; carbohydrates 21.7g; fat 22.7g; cholesterol 105.1mg; sodium 490.9mg. Full Nutrition
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Reviews (2)

3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/23/2020
I loved the addition of the beef to this classic soup. Instead of simmering uncovered and adding water to keep the onions and beef covered, I simply simmered it covered for the same amount of time and no additional liquid was needed. I added about 3-4 tablespoons of minced garlic along with the wine. Picked up a couple of empty bread bowls from Panera to serve in. Delicious! Read More
Rating: 4 stars
11/05/2020
I found this recipe in the All Recipes Magazine and super excited to test it out. The last time I had French Onion Soup at a restaurant it was quite disappointing, so I've been looking to fix that by making my own. I really enjoyed this recipe, however, I feel the use of ribeye was a little overkill. Next time I will probably go with a bone-in chuck roast and hopefully achieve the same flavor for less investment. The only thing I changed on this recipe was adding additional beef broth as the soup reduced rather than the recommended water. I was concerned about diluting the flavor. In total, I used about 80 oz of broth (2 1/2 cartons). The soup seemed to reduce quite a bit over the course of three hours, and I lost a little bit of broth due to skimming fat. Read More
Rating: 3 stars
11/09/2020
French onion soup is one of my favorite soups. This soup is really good, but not wowing. The ribeye was overkill for the price, in my opinion. I think a bone-in chuck roast would have been just fine. I also used beef broth instead of water as the liquid boiled down. I added a little garlic powder to it, as well as a splash of Worcestershire. Read More
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