Categories: Soup
Ingredients
- 2 1/2 lb. thick-cut, bone-in ribeye steak
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 6 large onions, sliced 1/2 inch thick
- 4 to 5 sprigs fresh thyme or lemon thyme, plus more for garnish
- 2 cups dry white wine
- 32 oz. beef broth
- 4 slices artisan bread
- 3/4 cup shredded white cheddar
- 1/2 cup shredded mozzarella
- 1/4 cup shredded Parmesan
Directions
-
Sprinkle steak with 1/2 tsp each salt and black pepper. Heat butter and oil in a Dutch oven over medium-high heat. Add steak; sear about 2 to 3 minutes per side. Remove steak; drain all but 1 tbsp drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
-
Cut steak from bones and chop into 1-inch pieces; transfer steak and bones to pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered and stirring occasionally, until beef is very tender, about 3 hours. (Add water as needed to keep onions and beef covered.)
-
anwhile, preheat oven to 425. Arrange bread on a small baking sheet; bake until toasted, about 6 minutes. Stir together cheeses in a small bowl.
-
Remove and discard bones and thyme sprigs from pot. Skim off any excess fat. Stir in remaining 1/4 tsp each salt and pepper.
-
Preheat 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 4 to 6 inches from heat source until cheese is browned and bubbly, 1 to 2 minutes. Garnish with thyme sprigs.