Total Time
1hr 22mins
Prep 40 mins
Cook 42 mins

Nice when the weather is cool and crisp. I serve with toasted bruschetta.

Ingredients Nutrition


  1. In a big soup pot over medium-high heat, let the oil get warm.
  2. Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
  3. Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
  4. Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
  5. Return beef cubes to pot.
  6. Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
  7. Add in parsley; stir to combine; adjust seasoning to taste.
  8. Ladle soup into individual bowls; sprinkle cheese over the top.
Most Helpful

I made this using leftover beef stock from French Dip Roast Beef for the Crock Pot and it turned out very nice. I omitted the salt as my broth was salty enough. The next time I make this, I may omit the Dijon mustard as I found it a strong taste for this soup. I did add a tbsp of worcestershire sauce too. (As mentioned by another reviewer, I did add noodles to the kids bowls too.). Thanks for sharing this.

mums the word March 08, 2012

I was getting ready to post this very recipe from "The Big Book of Soups & Stews". In a word this soup is awesome. I did not have mushrooms or parsley but otherwise followed the recipe to a "t". Even my kids loved it. I added noodles to their broth. Update: I am making this again today for dinner 5/3/08. It occurred to me that I used beef stew meat (cut into small pieces) last time and will use is once again today. I'm also going to saute the meat and throw it all into a crock pot and simmer all day long.

Chicagoland Chef du Jour May 03, 2008

My husband is a fan of French Onion Soup but I always thought it needed meat. This soup was a win-win for both of our tastes. I omitted the mushrooms (by accident) and added a few dashes of worstershire sauce. It was great and was soothing to our colds!

Robyn's Kitchen November 04, 2005