Ingredients

• 2.5 pounds thick-cut , bone-in ribeye steak
• 0.75 teaspoons kosher salt , divided
• 0.75 teaspoons ground black pepper , divided
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 large onions , sliced 1/2-inch thick
• 4 sprigs fresh thyme , or more to taste
• 2 cups dry white wine
• 1 , 32 ounce
• 4 slices artisanal-style bread
• 0.75 cups shredded white Cheddar cheese
• 0.5 cups shredded mozzarella cheese
• 0.25 cups shredded Parmesan cheese

Instructions

1. 1 Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. 2 Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
3. 3 Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
5. 5 Bake bread in the preheated oven until toasted, about 6 minutes.
6. 6 Stir mozzarella cheese and Parmesan cheese together in a small bowl.
7. 7 Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
8. 8 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's 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.
9. 9 Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

Nutrition per serving