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5 from 11 votes

Instant Pot French Onion Soup

This new take on French Onion Soup will make the process quick and easy! This recipe is made in the Instant Pot and is topped with French Baguette and melty gruyere cheese.
Course Appetizer, Soup
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Natural Release 15 minutes
Total Time 45 minutes
Servings 6
Calories 300kcal

Equipment

Ingredients

  • 3 tbsp Butter
  • 3 sweet onions sliced
  • 1 tbsp granulated sugar
  • ¼ cup Dry white wine
  • 4 cups beef stock
  • 2 tsp worcestershire sauce
  • 1 ½ tsp Garlic chopped
  • 2 Bay leaves
  • 4 sprigs Thyme
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • Stale Baguette cut into slices
  • 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

Copyright The Foreign Fork. For educational or personal use only.
  • Onions: I use sweet yellow onions, which I peel, cut in half, and then cut into slices. Do not use red onions as they will create a different flavor experience.
  • Wine: Use a dry white wine for a great depth of flavor.
  • Gruyere Cheese: I buy an 8 oz block of gruyere cheese and grate it on the largest setting of a cheese grater. If you want to know which cheese is the best cheese for french onion soup and to find out possible substitutes, check out this article about the Best Cheese for French Onion Soup.
  • Liquids: Beef Stock, Worcestershire Sauce
  • Baguette: I buy my baguette at the grocery store a day before I'm making this recipe. Then I leave it in an open bag on the counter overnight. This ensures that the baguette is stale enough for the soup. If you have a fresh baguette, follow the instructions in the FAQ section to toast the baguette.
  • Herbs & Spices: Bay leaves, thyme, garlic, salt, black pepper
  • Kitchen Staples: Unsalted butter, granulated sugar.
  • It helps to put your oven-safe bowls on a baking sheet so that removing them from the oven without spilling is easier.
  • Use way more onions than you think you will need. They shrink significantly when they are caramelized and you don’t want any bowl to miss out on a good amount of onions.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 18g | Protein: 16g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 769mg | Potassium: 557mg | Fiber: 2g | Sugar: 12g | Vitamin A: 571IU | Vitamin C: 10mg | Calcium: 437mg | Iron: 1mg