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
- 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
Step 1
Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 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.
Step 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.
Step 4
Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
Step 5
Bake bread in the preheated oven until toasted, about 6 minutes.
Step 6
Stir mozzarella cheese and Parmesan cheese together in a small bowl.
Step 7
Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 445 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat11g | 53% |
Cholesterol105mg | 35% |
Sodium491mg | 21% |
Total Carbohydrate22g | 8% |
Dietary Fiber4g | 15% |
Total Sugars6g | |
Protein28g | |
Vitamin C31mg | 155% |
Calcium292mg | 22% |
Iron5mg | 26% |
Potassium624mg | 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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source by allrecipe
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