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French Onion Soup Instant Pot
4.9 from 63 votes

French Onion Soup Instant Pot

French Onion Soup made in the Instant Pot starts with slowly caramelized yellow onions cooked with butter and oil until golden brown. Deglazed with white wine and enriched with herbs, broth, and Worcestershire sauce, it’s pressure cooked then thickened with a flour slurry. Topped with toasted baguette slices and melted gruyere and Swiss cheeses, this soup balances sweetness and savory richness.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Calories: 414 kcal
Course: Soup
Cuisine: French

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

    Cup of Yum
  1. Turn the Instant Pot on Sauté(more) mode and heat butter and oil.
  2. 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.
  3. Press Cancel. Add wine and deglaze the pot removing all browning from the pot. Cook for 2-3 minutes as the wine evaporates.
  4. 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.
  5. 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
  1. 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).
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 414

% 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.