During these times when travel abroad is not an option due to health concerns, familiar senses can conjure up wonderful memories of holidays. French Onion Soup is a dish so classically French, that thoughts of dining at a quaint Paris bistrot come flooding back by its comforting aromas and taste. This recipe adds a bit of heartiness to the soup by adding meat, specifically, ribeye. The soup is pretty hearty on its own, so the pairing of a simple green salad with homemade blue cheese dressing is the perfect compliment.
Ribeye French Onion Soup recipe
2 1/2 lb. bone-in (or not) ribeye steak
3/4 t kosher salt
3/4 t black pepper
2 T butter
1 T olive oil
6 large onions, sliced thin
8-10 sprigs fresh thyme, plus more for garnish
2 cups dry white wine (I used a Sauvignon Blanc)
1 – 32oz. carton reduced sodium beef broth
4 slices artisan bread (I used slices from a three cheese loaf)
3/4 cup shredded white cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Sprinkle steak with 1/2 t each salt and pepper. Heat butter and oil in a 6 quart Dutch oven or heavy bottom pot over medium-high heat. After butter is melted, add steak and sear 2-3 minutes per side or until nicely browned on each side. Remove steak and drain all but 1T of the drippings. Stir in onions and thyme.
Cook, stirring occasionally, until onions are tender and starting to brown – about 15 minutes. Be sure to turn onions up from the bottom of the pan to ensure most get a nice brown on them.
Add wine and bring to a boil, stirring to scrape up any browned bits on the bottom. Boil until wine is reduced by half-about 15 minutes.
Cut steak from bone and chop into 1″ pieces. I cut off and discarded as much fat as I could.
Transfer steak and bone to pot. Add broth and bring to a boil.
Reduce heat and simmer, uncovered, stirring occasionally until beef is very tender – about 3 hours. Add water as needed to keep onions and beef covered in liquid.
When soup is almost ready, preheat oven to 425 degrees F. Arrange bread on a foil lined baking sheet and bake until toasted – about 6 minutes. Remove from pan and set aside.
Stir together cheeses in a small bowl.
When beef is tender, remove and discard bone and thyme sprigs from pot. Skim off any excess fat. Stir in remaining 1/4 t each salt and pepper (or to taste).
Preheat broiler to high. Place 4 oven safe bowls on foil lined sheet pan and divide soup among the bowls. Top each bowl with one toast each and sprinkle the cheese mixture evenly over each slice of bread. Broil 4-6 inches from heat source until cheese is browned and bubbly – 1-2 minutes. Be sure to watch closely to avoid burning.
Garnish with thyme sprigs and serve.
Blue Cheese Dressing recipe
2 1/2 ounces blue cheese
3 T buttermilk
3 T sour cream
2 T mayonnaise
1 t white wine vinegar
1/4 t sugar
1/8 t garlic powder
salt and black pepper to taste
In a small bowl, mash blue cheese and buttermilk together with a fork until combined and mixture looks like large curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar and garlic powder until well blended. Season with salt and pepper to taste. (I tend to prepare this dressing in a small rubbermaid type container with a lid so after prepared, I simply screw on the lid and pop it in the refrigerator until ready to serve.)