Beef and Onion Soup

READY IN: 1hr 22mins
Recipe by ratherbeswimmin

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

Top Review by mums the word

I made this using leftover beef stock from recipe #103403 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.

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.

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