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How to Make The Ultimate Ribeye French Onion Soup - A Step-by-Step Guide

For those who love the rich, savory flavors of French onion soup and the succulent, juicy taste of a perfectly cooked ribeye steak, this recipe is an absolute must-try. The Ultimate Ribeye French Onion Soup takes two classic dishes and combines them into one unforgettable, gourmet experience.

French onion soup, with its deeply caramelized onions and rich beef broth, is a beloved dish that has been enjoyed for centuries. The addition of tender, perfectly cooked ribeye steak takes this ...

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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

Information

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

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

    • Nutrition

    445 cal.

    • Total Fat: 23g
    • Saturated Fat: 11g
    • Cholesterol: 105mg
    • Sodium: 491mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 28g
    • Vitamin C: 31mg
    • Calcium: 292mg
    • Iron: 5mg
    • Potassium: 624mg

    Categories

    Soup recipes
    French recipes
    Beef recipes
    Onion recipes
    Comfort food recipes