The Ultimate Ribeye French Onion Soup
Cozy up with a bowl of this ultimate Ribeye French Onion Soup, a rich, comforting twist on the classic that's perfect for chilly nights. With tender, savory ribeye steak, sweet caramelized onions, and a flavorful broth simmered to perfection, every bite is packed with depth and warmth. Topped with crusty artisan bread and a melty, golden cheese blend, this soup brings all the indulgence of a hearty steak dinner in a bowl. It's the ultimate comfort food—rich, cheesy, and guaranteed to make you feel cozy from the inside out. Whether you're feeding a crowd or just treating yourself, this dish is sure to become your go-to for cozy nights in.
Equipment
- large heavy bottom pot
- 4 oven-proof vessels (serving size)
Ingredients
- 2.5 pounds thick cut bone-in ribeye steaks
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 large onions sliced roughly, 10-11 cups
- 4-5 sprigs fresh lemon or regular thyme
- 2 cups dry white wine
- 8 cups low sodium beef stock
- Water as needed
- Kosher salt and pepper to taste
- 1 12- ounce loaf artisan bread sliced into 12 pieces
- 2 cups shredded white cheddar
- 1 cup shredded mozzarella
- 1 cup shredded Parmesan
Instructions
- Heat a large heavy-bottom pot such as an enamel-covered cast iron over medium/medium-high heat. Sear the seasoned ribeyes on both sides in the butter and olive oil.
- Once the ribeyes are nicely browned, remove and add sliced onions and thyme to the pan. Sauté 7-10 minutes until onions are tender.
- Slice steak off of the bones and add the bones to the pot. Chop the meat and fat into roughly 1-inch pieces and add to the onions.
- Cover with beef stock and simmer on low for a minimum of 3 hours, making sure to stir the pot often. The meat will become very tender and the bones will flavor the soup incredibly. The bits of fat will melt into the soup.
- While the soup cooks, toast the bread in a 425 degree oven for 6 minutes.
- To serve, discard the bones and spoon the soup into 4 oven-proof vessels. Top with a slice or 2 of toast and cover with a few tablespoons of cheese.
- Broil 1-2 minutes until cheese is browned and bubbly. Be very careful; it can burn quickly.
Notes
Is there a printer friendly version of this recipe? I looks amazing!! But I can’t print from my computer or my phone.
Now that I have my soup simmering, I just noticed that the wine is missing. It’s not the instructed steps 🙁
Go ahead and add the wine — it’ll be great — enjoy! It’s meant to be added along with the beef stock. This soup is forgiving! I’ve fixed the recipe in the blog as well! Have a great week!