The Ultimate Ribeye French Onion Soup

Season the ribeye steak with 1/2 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper. (Prep time: 5 minutes)

In a 6-quart Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium-high heat. Add the seasoned ribeye steak and sear for 2 to 3 minutes per side until a rich crust forms. Remove the steak from the pot and set aside. Drain all but 1 tablespoon of the drippings from the pot. Stir in the sliced onions and fresh thyme sprigs. Cook, stirring occasionally, until the onions are softened and lightly caramelized, about 15 minutes. (Cook time: 20 minutes)

Pour in the dry white wine and bring to a boil, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. Allow the wine to boil until it is reduced by half, approximately 15 minutes. (Cook time: 15 minutes)

Remove the ribeye steak from the bone and chop the meat into 1-inch pieces. Return the chopped steak to the pot. Add the beef broth and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the beef is very tender and flavorful, about 3 hours. Add water as needed to keep the onions and beef covered. (Cook time: 3 hours)

Preheat the oven to 425 degrees F (220 degrees C). Arrange the bread slices on a small baking sheet. (Prep time: 5 minutes)

Bake the bread in the preheated oven until toasted to a golden brown, about 6 minutes. (Cook time: 6 minutes)

In a small bowl, combine the shredded mozzarella cheese and shredded Parmesan cheese. (Prep time: 2 minutes)

Remove and discard the bones and thyme sprigs from the pot. Skim off any excess fat from the surface of the soup. Stir in the remaining 1/4 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. (Prep time: 5 minutes)

Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide the soup among 4 oven-proof bowls or mugs. Arrange the bowls on a large foil-lined baking sheet. Top each bowl with a slice of toasted bread, followed by a generous amount of the cheese mixture. (Prep time: 10 minutes)

Broil the soups until the cheese is melted, browned, and bubbly, 1 to 2 minutes. Watch closely to prevent burning. Serve immediately, garnished with extra fresh thyme sprigs. (Cook time: 2 minutes)