Ultimate Instant Pot French Onion Soup
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
326 kcal
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Course
Main Course
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Cuisine
French
Ultimate Instant Pot French Onion Soup
Description
This French Onion Soup recipe starts with thinly sliced yellow onions caramelized in butter and brown sugar in the Instant Pot using the sauté function. The slow caramelization releases natural sweetness and creates a rich onion base. Minced garlic, thyme, red wine, Worcestershire sauce, salt, and pepper are incorporated before adding a generous amount of beef broth to build a layered broth.
The pressure cooker steams the soup for 20 minutes, allowing the flavors to meld deeply. After natural pressure release, the soup is ladled into bowls topped with slices of toasted baguette and shredded Gruyere cheese. Broiling the bowls briefly melts and browns the cheese, adding a creamy, slightly nutty layer that complements the sweet and savory broth.
Choosing a good quality broth—bone broth or beef broth—greatly affects the depth of flavor, and caramelizing the onions fully is key to developing the signature sweetness. This method speeds up a traditionally slow soup without sacrificing complexity.
For the best results, adjust salt and pepper to taste, and avoid overly salty broths. Adding a small amount of baking soda while caramelizing can help soften onions faster if desired.
Ingredients
- 5 medium size onion peeled and thinly sliced, yellow
- 4 tablespoons butter unsalted
- 2 tablespoons brown sugar
- 5 cloves garlic minced
- 1 teaspoon thyme optional, dry
- 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 or to taste
- 1/4 tsp black pepper or to taste
For serving:
- 6 baguette slices
- 2 cups gruyere cheese grated
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
- Use beef bone stock or beef broth for a richer base.
- Caramelize onions until deeply golden to develop natural sweetness.
- Opt for red wine like Pinot Noir or Merlot for a robust flavor.
- Adjust salt and pepper gradually, especially if using low-sodium broth.
- Adding ¼ teaspoon baking soda during caramelization can speed up the process but use carefully to avoid flavor changes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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