Instant Pot French Onion Soup
User Reviews
4.9
Instant Pot French Onion Soup
Description
Instant Pot French Onion Soup combines yellow onions and shallots that are cooked in butter with baking soda to accelerate the caramelization process under pressure. The use of both beef and chicken stocks creates a layered broth while fish sauce and soy sauce contribute umami depth beyond traditional recipes. The onions are pressure cooked to soften and then caramelized further by reducing their liquid. A fragrant blend of thyme and bay leaf is added before simmering. The soup is finished with toasted French baguette slices topped with freshly grated Gruyere cheese, broiled to a golden melted crust. This method reduces the time traditionally needed for deep onion caramelization, without compromising the soup's characteristic richness and savory-sweet balance.
Serve this soup piping hot as a starter or light meal. It pairs well with fresh salad or crusty bread to soak up the flavorful broth. The melted Gruyere adds a creamy, nutty layer that contrasts with the tender onions and savory broth.
Notes highlight careful choice of high-quality unsalted stocks and the importance of proper onions. The recipe can be doubled without changing pressure cook time. It also suggests freezing without bread for up to two months. Baking soda is essential to speed caramelization but must not be confused with baking powder. Nontraditional additions like soy and fish sauce enhance umami without overpowering the classic flavor.
Ingredients
- 4 pounds (1816g) yellow onion sliced, 3⅔lb (1665g) yellow onions + ⅓lb (151g) shallots
- 4 pounds (1816g) shallot sliced, 3⅔lb (1665g) yellow onions + ⅓lb (151g) shallots
- 6 tablespoons (64g) butter unsalted
- ½ teaspoon (2g) baking soda
- ¼ cup (63ml) dry white wine Sauvignon Blanc or dry white wine
- 3 (12g) garlic minced, cloves
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce (can substitute with regular soy sauce)
- 1 bay leaf
- 3 prigs thyme fresh or 1 teaspoon (1g) dried
- 4 cups (1L) beef stock unsalted high quality
- 4 cups (1L) chicken stock unsalted high quality
- kosher salt to taste
- baguette sliced into ¾ - 1 inch thick slices, French
- 4 ounces gruyere cheese freshly grated
Instructions
- Pressure Cook Onions: Heat up Instant Pot using Sauté More function. Wait until it says HOT (roughly 8 mins). Melt 6 tbsp (64g) unsalted butter in Instant Pot. Add ⅓ lb (151g) sliced shallot and 3⅙ lb (1438g) sliced yellow onions in Instant Pot. Amy + Jacky's Notes: We're reserving the remaining ½ lb (227g) sliced yellow onions for later.Add in ½ tsp (2g) baking soda (NOT baking powder!), then mix well. Sauté until onions begin to release moisture (around 5 mins). With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 20 minutes, then Quick Release. Amy + Jacky's Notes: Onions are full of liquid, so they will generate enough steam for the Instant Pot to build pressure.
- Caramelize Onions: There will be a lot of liquid in Instant Pot. To speed up the process, pour the onion liquid in a large glass measuring cup and reserve it for later. Caramelize onions by using the "Saute More" function. Stir occasionally. Once all the liquid has evaporated, turn the heat down to "Saute Normal". Amy + Jacky's Tip: At this point, stir the onions more frequently to avoid burning. Saute onions until they are deep golden brown. Amy + Jacky's Notes: The whole caramelizing process will take roughly 22 - 30 minutes.
- Deglaze Instant Pot: Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with a wooden spoon.
- Pressure Cook French Onion Soup: Add minced garlic, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 bay leaf, thyme, previously reserved ½ pound (227g) sliced onions, previously reserved onion juice, 4 cups (1L) unsalted beef stock, and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 0 (zero) minutes, then Natural Release for 20 minutes. Then, carefully turn Venting Knob to the Venting position to release the remaining pressure.
- Season and Serve: While Instant Pot is natural releasing, preheat oven to 450°F. Slice French baguette to ¾ - 1 inch thick slices. Optional: Spread melted butter on baguette slices, then toast them in toaster oven. Taste and season the French onion soup with salt. For reference, we added 3 large pinches of coarse kosher salt. Optional Flavor Enhancing Step: Simmer the soup for 5 - 10 minutes using the "Saute" button to give it more body and richness.Add French onion soup to an oven-safe bowl. Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top. Place the bowls on a baking tray, then place them in a 450°F oven for 6 - 8 minutes, until the cheese melt and browned. Pat yourself on the back for making this delicious French Onion Soup! Enjoy~
Notes
- Ensure use of good-quality onions for the best flavor.
- Baking soda aids quick caramelization—do not substitute with baking powder.
- Choose high-quality unsalted beef and chicken stocks for a cleaner taste.
- Fish sauce and soy sauce add umami depth beyond traditional recipes.
- This soup freezes well without the bread for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 871mg | 36% |
| Potassium | 859mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 92mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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