Instant Pot French Onion Soup
User Reviews
5
Instant Pot French Onion Soup
Description
This recipe begins by slowly caramelizing sweet yellow onions in butter and sugar until golden and flavorful. The onions are then deglazed with dry white wine, which cooks down, adding acidity and depth. Beef stock, Worcestershire sauce, garlic, bay leaves, thyme, salt, and pepper are added before pressure cooking in the Instant Pot, intensifying and marrying the flavors rapidly.
The soup is ladled into oven-safe bowls, each topped with stale baguette slices and a generous layer of shredded Gruyere cheese. The bowls are then baked until the cheese melts and forms a golden, slightly crispy topping. The resulting soup has a deep savoriness from the caramelized onions and meat stock, balanced by the aromatic herbs and cheese's creamy richness.
French Onion Soup makes a warming appetizer or a main course paired with a simple green salad. The stale baguette ensures the bread keeps some structure and soaks up the broth perfectly. Using fresh Gruyere and a dry white wine helps keep authentic flavor balance.
Using yellow sweet onions yields a mellow sweetness. The recipe advises allowing the stovetop caramelization to take time, as the onions shrink significantly. The soup bowls should be placed on a baking sheet for easier handling in and out of the oven. Baguette can be prepared day before by leaving it out to stale for better texture in the soup.
Ingredients
- 3 tbsp butter
- 3 sweet onion sliced
- 1 tbsp granulated sugar
- ¼ cup white wine dry
- 4 cups beef stock
- 2 tsp Worcestershire sauce
- 1 ½ tsp garlic chopped
- 2 bay leaf
- 4 thyme sprigs
- ¼ tsp salt
- ¼ tsp black pepper
- baguette cut into slices, stale
- 8 oz gruyere cheese block, shredded
Instructions
- Turn your Instant Pot to the SAUTE function. Add 3 tbsp butter to the pot and allow it to melt. Then, add the 3 sliced onions.
- Stir the onions in the pot for about 10-15 minutes until they start to really whither and brown. You can add extra butter if you think it’s necessary. Once the onions have started to brown, add 1 tbsp granulated sugar and stir for another 30-35 minutes until the onions caramelize.
- Once the onions have caramelized, add ¼ cup of dry white wine and continue sauteeing until the wine cooks down.
- Once the wine is gone from the pot, add 4 cups beef stock, 2 tsp worcestershire sauce, 1 ½ tsp chopped garlic, 2 bay leaves, 4 sprigs thyme, ¼ tsp salt (or more to taste), ¼ tsp pepper.
- Turn the pot to HIGH and pressure cook for 15 minutes. Allow for a 10 minute Natural Pressure Release, then perform a Quick Release.
- Spoon the soup into 5-6 oven-safe bowls. Place enough bread slices to cover the top of the soup, then sprinkle gruyere cheese on top.
- Place the soup crocks on a cookie sheet and turn the oven to a High Broil. Place in the oven under the broiler and broil until the cheese starts to bubble and toast.
- Enjoy!
Notes
- Use sweet yellow onions sliced evenly for caramelization; avoid red onions to maintain authentic flavor.
- Use a dry white wine to add depth; cook it down fully before pressure cooking.
- Grate Gruyere on a coarse side to melt well; stale baguette slices soak in broth without disintegrating.
- Let the onions caramelize thoroughly as they shrink considerably; patience is key.
- Place oven-safe bowls on a baking sheet to prevent spills when transferring to and from the oven.
- Prepare baguette a day ahead by leaving it in an open bag at room temperature to become stale for ideal topping texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 300kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 769mg | 32% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 437mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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