Print

Instant Pot French Onion Soup

Close-up of Instant Pot French Onion Soup topped with melted, bubbly Gruyère cheese over a crouton.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, deeply flavored French Onion Soup quickly using your Instant Pot. This recipe speeds up the traditional caramelization process while delivering classic savory results.

Ingredients

Scale
  • 3 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry or dry white wine
  • 6 cups beef broth, low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 1 baguette, sliced 1 inch thick
  • 8 ounces Gruyère cheese, shredded

Instructions

  1. Set your Instant Pot to the Sauté function. Add butter and olive oil. When the butter melts, add the sliced onions, salt, and sugar.
  2. Sauté the onions for 15 to 20 minutes, stirring frequently, until they are deeply browned and caramelized. This step builds the flavor base.
  3. Add the minced garlic and cook for 1 minute until fragrant. Pour in the sherry or wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the liquid evaporates, about 2 minutes.
  4. Stir in the flour until it coats the onions. Cook for 1 minute.
  5. Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf. Stir well to combine everything.
  6. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 15 minutes.
  7. When the cooking time is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure. Remove and discard the bay leaf.
  8. Ladle the soup into oven-safe bowls. Place one or two baguette slices on top of the soup in each bowl. Top the bread generously with shredded Gruyère cheese.
  9. Place the bowls on a baking sheet. Broil in your oven for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For the best flavor, do not rush the initial 15-20 minute sauté time; this mimics hours of slow cooking.
  • Use high-quality, low-sodium beef broth for the best final flavor.
  • If you do not have oven-safe bowls, toast the baguette slices separately until crisp before topping with cheese and placing them on top of the soup just before serving.

Nutrition

Find it online: https://whiskdaily.com/instant-pot-french-onion-soup/