Ultimate Instant Pot French Onion Soup
User Reviews
4.9
66 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 5 mins
-
Servings
6 servings
-
Calories
326 kcal
-
Course
Main Course
-
Cuisine
French
Ultimate Instant Pot French Onion Soup
Report
Instant Pot French Onion Soup is a restaurant-quality soup with a savory and sweet taste. It is loaded with caramelized onions and beef broth and topped with gooey cheese for the perfect finish!
Share:
Ingredients
- 5 medium size yellow onions peeled and thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 5 cloves garlic minced
- 1 teaspoon dry thyme optional
- 1 tablespoon Worcestershire sauce
- 1 cup red wine or beef broth
- 8 cups beef broth or bone broth stock if you can get it
- 1/4 tsp salt and pepper or to taste
For serving:
- 6 Baguette slices
- 2 cups gruyere cheese grated
Add to Shopping List
Instructions
- Turn on the Instant Pot and Select Sauté mode on High. Once it reads HOT, add the butter, and stir with a wooden spoon, melt it.
- Add sliced onions and brown sugar to the Instant Pot. Sauté for about 15-20 minutes or until onions are golden brown and caramelized. Stir occasionally.
- Next, add minced garlic, thyme, red wine, Worcestershire sauce, salt and pepper to taste. Stir for 1-2 minutes.
- Then, add the beef broth. Make sure you do not go over the MAX line of the inner pot.
- Seal pressure cooker lid and cook on high pressure for 20 minutes. This is followed by a 15 minutes Natural Pressure Release.
- After the time is done, release the remaining pressure by allowing steam to vent, then remove the lid. Stir the soup.
Serving:
- Turn on the oven broiler.
- Before serving, top each serving bowl with a slice or two of French baguette and some sliced or shredded Gruyere cheese.
- Place the bowl on a baking sheet and transfer it into the oven for few minutes to broil. Broil until cheese is melted, bubbly, and has a golden brown color. Serve.
Notes
- The keys to the best onion soup are good broth, wine, and caramelized onions. First, I learned from the most professional chefs that beef bone stock makes the best onion soup. I find beef broth works just as well, but I recommend beef bone stock for the best results. I prefer red wine, but the original recipe calls for dry white wine like Sauvignon Blanc or Pinot Grigio.
- It is just my taste buds that prefer the richer and more robust flavor of red wines. I recommend Pinot Noir, Merlot, Beaujolais, or Cabernet Sauvignon. But I feel the most crucial thing about onion soup is the onions used. I advise using both yellow and red onions for a variety of flavors.
- Don’t skip the caramelization process. It is the most important part of this recipe. The onions must be cooked to a deep caramel color to release the sweet onion flavors.
- Taste and adjust for flavorings like salt and pepper throughout the cooking process.
- Using low-sodium broth is always best to avoid an overly salty soup.
- Adding ¼ teaspoon of baking soda to the onions when caramelizing them will speed up the process.
- Be careful when adding sugar so it is not too sweet.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
6g
(2%)
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
68mg
(23%)
Sodium
1532mg
(64%)
Potassium
291mg
(8%)
Fiber
0g
(0%)
Sugar
4g
(8%)
Vitamin A
650IU
(13%)
Vitamin C
1.4mg
(2%)
Calcium
480mg
(48%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 68mg | 23% |
| Sodium | 1532mg | 64% |
| Potassium | 291mg | 6% |
| Fiber | 0g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 480mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
Other Recipes
You'll Also Love
