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The Ultimate Ribeye French Onion Soup

3

240 min

The Ultimate Ribeye French Onion Soup

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Time

240 min

Serving

8 persons

Calories

445

Rating

3.00★ (3)

Cuisine

French
Author: Victoria Buriak
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.

Ingredients

  • ½ pounds thick-cut, bone-in ribeye steak: 2 piece
  • kosher salt: 0.75 tsp (divided)
  • ground black pepper: 0.75 tsp (divided)
  • unsalted butter: 2 Tbsp
  • olive oil: 1 Tbsp
  • onions, sliced 1/2-inch thick: 6 piece
  • sprigs fresh thyme: 4 piece (to taste)
  • dry white wine: 2 cups
  • carton reduced-sodium beef broth: 1 piece (32 ounce)
  • slices artisanal-style bread: 4 piece
  • white Cheddar cheese: 0.75 cup (shredded)
  • mozzarella cheese: 0.5 cup (shredded)
  • Parmesan cheese: 0.25 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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  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.
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  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.
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  4. Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
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  5. Bake bread in the preheated oven until toasted, about 6 minutes.
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  6. Stir mozzarella cheese and Parmesan cheese together in a small bowl.
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  7. Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
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  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.
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  9. Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.
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