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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 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Pressure Cooker
  • Wooden Spoon
  • Cheese Grater
  • Soup Crocks

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 block Gruyere cheese shredded

Instructions

  • Turn your Instant Pot to the SAUTE function. Add the butter to the pot and allow it to melt. Then, add the onion.
  • 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 5 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

Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Onions: I use sweet onions, which I peel, cut in half, and then cut into slices
  • Wine: Use a dry white wine. 
  • Gruyere Cheese: I buy an 8 oz block of gruyere cheese and grate it on the largest setting of a cheese grater.
  • Baguette: I buy my baguette a day before and 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 Expert Tips section to toast the baguette.
  • You can easily store French Onion Soup by placing the soup in a tupperware container. It will keep in the fridge for up to 5 or so days. 
    Do not put the bread or cheese on the soup until you are ready to serve it. Store them separately if not eating right away. 
  • If your baguette is not stale, you can simply toast it! To do this, cut the baguette into slices and place the slices on an ungreased cookie sheet. 
    Turn the oven to a HIGH broil and place the cookie sheet under the broiler until the bread toasts. Keep a close eye on the bread as things burn quickly under the broiler.