Ingredients for - The Ultimate Ribeye French Onion Soup
How to cook deliciously - The Ultimate Ribeye French Onion Soup
1. Stage
Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Stage
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.
3. Stage
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.
4. Stage
Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
5. Stage
Bake bread in the preheated oven until toasted, about 6 minutes.
6. Stage
Stir mozzarella cheese and Parmesan cheese together in a small bowl.
7. Stage
Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
8. Stage
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.
9. Stage
Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.
