Instant Pot French Onion Soup

Name: Instant Pot French Onion Soup
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 3 very large yellow onions (or Spanish onions, halved and sliced 1/4 inch thick, about 2 1/2 pounds); 2 cloves garlic (minced, about 2 teaspoons); 2 springs fresh thyme; 1 bay leaf; 1/2 cup dry red wine (such as Cabernet Sauvignon); 4 cups beef bone broth (or beef stock); 4 cups beef stock; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 8 to 12 slices small baguette (cut about 3/4-inch thick); 4 ounces freshly grated Gruyère cheese (or Swiss, white cheddar, fontina, and gouda, while less traditional, are also delicious)

4 servings

servings

10 minutes

active time

1 hour 30 minutes

total time

Start Cooking

Ingredients

3 tablespoons unsalted butter

3 very large yellow onions (or Spanish onions, halved and sliced 1/4 inch thick, about 2 1/2 pounds)

2 cloves garlic (minced, about 2 teaspoons)

2 springs fresh thyme

1 bay leaf

1/2 cup dry red wine (such as Cabernet Sauvignon)

4 cups beef bone broth (or beef stock)

4 cups beef stock

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 to 12 slices small baguette (cut about 3/4-inch thick)

4 ounces freshly grated Gruyère cheese (or Swiss, white cheddar, fontina, and gouda, while less traditional, are also delicious)

Directions

Saute

Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water. Cover and seal the Instant Pot, then set to cook on HIGH pressure (manual setting) for 20 minutes. Release pressure to vent immediately.

Cook

Remove the lid, then turn the Instant Pot back to sauté. Cook for 5 minutes until some of the liquid evaporates, then add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let simmer for 10 minutes, until most of the wine has evaporated. Discard the thyme stems and bay leaf.

Simmer

Add the bone broth and stock. Bring to a simmer and let cook until the soup thickens, about 10 minutes. Add the salt and pepper, then taste and adjust the seasonings as needed.

Broil

When you’re ready to serve, prepare the crouton topping. Preheat your oven's broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn. Remove promptly. (See notes section for alternate serving method)

Serve

Ladle the soup into bowls, then carefully float the toasted cheese baguettes on top. Enjoy!

Nutrition

Serving Size

1 (of 6), including bagu

Calories

328 kcal

Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat

5 g

Trans Fat

1 g

Cholesterol

36 mg

Sodium

Total Carbohydrate

30 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

19 g