French Onion Soup Instant Pot
User Reviews
4.9
French Onion Soup Instant Pot
Description
This French Onion Soup uses thinly sliced yellow onions cooked gently in butter and oil with salt and a touch of sugar until deeply caramelized. Using the Instant Pot sauté function concentrates the onion’s natural sweetness efficiently. After deglazing the browned pan surfaces with a dry white wine, the soup is built with vegetable broth, fresh thyme, an Indian bay leaf, Worcestershire sauce, and pepper for complexity.
Pressure cooking for six minutes softens the flavors and blends the ingredients thoroughly. After quick release, the soup is thickened by stirring in flour mixed with broth and simmered to develop smooth body. Traditional toasted baguette slices topped with shredded gruyere and Swiss cheeses are broiled to create a golden cheesy crust that complements the soup’s rich texture.
This soup serves well as a starter or light meal and illustrates how pressure cooking can reduce the time needed for deep onion flavor. It can be prepared ahead by refrigerating or freezing the soup base separately from croutons and cheeses. Reheat soup before assembling and broiling the final cheese topping.
Using a mix of red and yellow onions, dry thyme as a substitute, and seasoning adjustments are options mentioned for convenience and personal taste.
Ingredients
- 4 yellow onion thinly sliced (use mandolin for thin slices, large
- 3 tablespoons butter
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon kosher salt
- ¼ teaspoon sugar
- ½ cup white wine Pinot Grigio, Sauvignon Blanc, or Chardonnay, dry
- 1 tablespoon Worcestershire sauce or vegan Worcestershire sauce
- 1 Indian bay leaf
- 1 tablespoon thyme fresh
- ½ teaspoon black pepper freshly ground
- 3 cups vegetable broth divided, low sodium
- 2 tablespoons all-purpose flour
To serve
- 1 baguette thick slices, crusty
- 1½ cups gruyere cheese shredded
- 6 to 12 lices swiss cheese
- 1 teaspoon cayenne pepper optional
Instructions
- Turn the Instant Pot on Sauté(more) mode and heat butter and oil.
- Add onions, salt, sugar and cook for 20-25 minutes stirring every 5 mins until onions turn golden brown but not burnt. Glass lid can be used during Saute process. After 20 minutes the onions should be golden brown and the bottom of the pot will start to brown.
- Press Cancel. Add wine and deglaze the pot removing all browning from the pot. Cook for 2-3 minutes as the wine evaporates.
- Add bay leaf, thyme, black pepper, Worcestershire sauce, and 2½ cups of broth. Secure the lid with Pressure Release to Sealing. Pressure Cook (Hi) for 6 minutes followed by Quick Release.
- Open the Instant Pot, remove the bay leaf and discard. Mix all purpose flour in the remaining half cup of broth and slowly stir in the soup. Set Instant Pot to Sauté mode and cook for 5 minutes as the soup thickens.
To Serve
- Preheat oven to broil(Hi). Cut each baguette slices into bite sized pieces. Line them on a baking sheet and toast until golden brown (5 to 7 minutes).
- Add ¾ cup of soup to an oven-safe bowl. Add toasted bread pieces and top them with a handful go shredded Gruyere cheese, top with Swiss cheese slices and a sprinkle of cayenne pepper and thyme.
- Broil for 5 mins or until the cheese melts. Serve hot.
Notes
- Store leftover soup in the refrigerator for up to 5 days or freeze for longer storage; keep cheeses and croutons separate to preserve texture.
- Reheat the soup overnight in the fridge before assembling with bread and cheese, then broil to finish.
- This soup is suitable for meal prepping and freezes well in individual portions for easy reheating.
- Dry thyme can substitute fresh thyme if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 52mg | 17% |
| Sodium | 851mg | 35% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 398mg | 40% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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