a pie flavored with cinnamon, cloves, and spices and made with vinegar.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 40 mins |
| Total Time: | 4 hrs |
| Servings: | 8 |
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
Instructions
- 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.
- You can use lemon thyme if preferred.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 11 g |
| Sodium | 491 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
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!
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.
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.