- 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 ribeye’s on both sides in the butter and olive oil. Once the ribeye’s 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.