The Ultimate Ribeye French Onion Soup

Ingredients

• 1/2 pound sthick-cut, bone-in ribeye steak
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon ground black pepper, divided
• tablespoon sunsalted butter
• tablespoon olive oil
• large onions, slice d 1/2-inch thick
• sprigsfresh thyme, or more to taste
• cup sdry white wine
• (32 ounce) cartonreduced-sodium beef broth
• slice sartisanal-style bread
• 3/4 cup shredded white Cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese

Instructions

1. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Heat butter and oil in a 6 quart Dutch oven or heavy bottomed pot over medium high heat.
3. Add steak; sear for 2 to 3 minutes per side.
4. Remove steak; drain all but 1 tablespoon drippings.
5. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes.
6. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits.
7. Boil until wine is reduced by half, about 15 minutes.
8. 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.
9. Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
10. Bake bread in the preheated oven until toasted, about 6 minutes.
11. Stir mozzarella cheese and Parmesan cheese together in a small bowl.
12. Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
13. 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.
14. Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

Tips

You can use lemon thyme if preferred.