Description
This Instant Pot French Onion Soup offers a rich and savory twist on the classic French dish, utilizing the pressure cooker to deeply caramelize onions and blend flavors quickly. Topped with toasted baguette slices and melted Gruyere cheese broiled to perfection, this comforting soup is perfect for a cozy meal any time of year.
Ingredients
Scale
Soup
- 2 tbsp butter
- 10 medium-sized yellow onions, sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp flour
- 1/2 cup red wine
- 6 cups beef broth
Toppings
- 6 slices baguette, about 1/2 inch thick
- 3/4 cup Gruyere (Swiss) cheese, grated
Instructions
- Sauté the onions: Turn the Instant Pot to sauté mode. Add the butter and sauté the sliced onions for 15 minutes, stirring occasionally and scraping the bottom to prevent sticking, until the onions start to brown and caramelize.
- Season and thicken: Add salt, pepper, and dried thyme to the onions. Stir in the flour ensuring the onions are well coated, then pour in the red wine. Sauté the mixture for 1–2 minutes until some of the wine reduces and the mixture thickens slightly.
- Add broth and pressure cook: Pour in the beef broth, place the lid on the Instant Pot ensuring the valve is set to seal. Select the pressure cook function on high and cook for 5 minutes. The pot will take 5–10 minutes to come to pressure before the cooking begins.
- Release pressure and prepare toppings: Perform a quick release by carefully flicking the valve switch open with a spoon. Once the pressure gauge drops and the lid can be safely opened, remove the lid. While the soup is releasing, slice the baguette and grate the cheese. Preheat your oven’s broiler on high.
- Assemble and broil: Ladle the soup into oven-safe bowls or ramekins. Place a slice of baguette on top of each and generously sprinkle with grated Gruyere. Broil the bowls for 2–3 minutes until the cheese melts and bubbles, watching closely to avoid burning.
- Serve: Remove the soup from the oven carefully and serve hot. Enjoy the rich, savory flavors and gooey melted cheese topping.
Notes
- Yellow onions impart the best flavor for French onion soup, but white onions can also be used if necessary.
- Gruyere cheese can be substituted with Swiss, Emmental, Provolone, or mozzarella for different flavor variations.
- Pair this soup with an arugula salad, marinated steak, or a French dip sandwich for a complete meal.
- Store leftovers in the refrigerator for up to one week. Reheat on the stovetop or microwave before adding fresh baguette slices and cheese, then broil again to melt.
- Soup freezes well without the bread and cheese for up to three months. Reheat frozen soup in the microwave for 6–8 minutes, stirring halfway through.
Nutrition
- Serving Size: 1 bowl (about 400 ml)
- Calories: 330
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
