Ingredients for Beef And Onion Soup
- 2 tablespoons olive oil
- 1.5 lbs beef stew cubes
- 2 tablespoons butter
- 3 large onions, thinly sliced
- 6 cups beef stock
- 1 tablespoon Dijon mustard
- 1/2 cup dry red wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Mushrooms (not found in recipe)
- 1/4 cup chopped fresh parsley
- grated cheese (optional)
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How to Make Beef And Onion Soup
- Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add 1.5 lbs beef stew cubes and cook, stirring occasionally, for 5-7 minutes, until browned on all sides.
- Transfer beef to a plate and set aside.
- Reduce heat to medium-low. Add 2 tablespoons butter to the pot and melt.
- Add 3 large onions, thinly sliced, and sauté for 6-7 minutes, until softened and slightly translucent.
- Add 6 cups beef stock, 1 tablespoon Dijon mustard, 1/2 cup dry red wine, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir to combine. Return beef cubes to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Stir in 1/4 cup chopped fresh parsley.
- Taste and adjust seasoning as needed. Add more salt, pepper, or a splash of wine if desired.
- Ladle soup into bowls. Top with grated cheese (optional) and serve immediately with toasted bruschetta.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
12g
Fat
42g
Carbs
2g
