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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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.
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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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Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
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Bake bread in the preheated oven until toasted, about 6 minutes.
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Stir mozzarella cheese and Parmesan cheese together in a small bowl.
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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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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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Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.