Servings
Font
Back
0 from 66 votes

Ultimate Instant Pot French Onion Soup

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!

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Next, add minced garlic, thyme, red wine, Worcestershire sauce, salt and pepper to taste. Stir for 1-2 minutes.
  4. Then, add the beef broth. Make sure you do not go over the MAX line of the inner pot.
  5. Seal pressure cooker lid and cook on high pressure for 20 minutes. This is followed by a 15 minutes Natural Pressure Release.
  6. After the time is done, release the remaining pressure by allowing steam to vent, then remove the lid. Stir the soup.
Serving:
    Cup of Yum
  1. Turn on the oven broiler.
  2. Before serving, top each serving bowl with a slice or two of French baguette and some sliced or shredded Gruyere cheese.
  3. 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

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

% 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.