The Ultimate Ribeye French Onion Soup

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.

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.

Per Serving: 445 calories; protein 27.8g; carbohydrates 21.7g; fat 22.7g; cholesterol 105.1mg; sodium 490.9mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.