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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ribeye French Onion Soup Recipe

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This recipe for Ribeye French Onion Soup, by , is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Giesick


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

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 wine and beef stock, then 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.




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