Instant Pot French Onion Soup Recipe

This Instant Pot French Onion Soup Recipe is a rich and savory recipe, which uses the pressure cooker to dramatically speed up the process of caramelizing the onions. It’s a classic, elegant soup, ready in about an hour.

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Instant Pot French Onion Soup Recipe Ingredients

• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 3 lb. yellow onions, thinly sliced
• 3 cloves garlic, chopped
• 1 Tbsp. granulated sugar
• 6 sprigs of thyme, plus more leaves for garnish
• 3 Tbsp. all-purpose flour
• 1/2 cup dry white wine
• 6 cups beef stock
• 2 Tbsp. Worcestershire sauce
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper, plus more for serving
• 1 bay leaf
• 6 slices french bread, lightly toasted
• 1 Tbsp. dijon mustard
• 8 oz. shredded gruyere or swiss cheese

How To Make Instant Pot French Onion Soup

1. Pressure cook the onions: Set a 6- or 8-quart Instant Pot to the SAUTE function. Add the butter and olive oil. Once the butter is melted, add the sliced onions, garlic, and sugar. Stir well to coat. Lock the lid in place, seal the steam release handle, and select HIGH PRESSURE for 5 minutes.
2. Caramelize the onions: When the timer is up, manually release the pressure. Remove the lid and set the Instant Pot back to SAUTE. Add the thyme sprigs and cook for 18-20 minutes, stirring occasionally, until the liquid has evaporated and the onions are a deep golden-brown color.
3. Make the soup base: In a small bowl, whisk the flour and white wine together to create a slurry. Pour this into the pot with the onions and cook for 1-2 minutes, stirring. Whisk in the beef stock, Worcestershire sauce, salt, pepper, and the bay leaf.
4. Pressure cook the soup: Lock the lid back on, seal the steam release handle, and select HIGH PRESSURE for 5 minutes. When the timer is up, manually release the pressure.
5. Prepare the cheesy toast: While the soup cooks, preheat your broiler to high. Spread a thin layer of Dijon mustard over one side of each toasted bread slice.
6. Assemble and broil: Once the pressure is released, remove the lid from the Instant Pot and discard the bay leaf and thyme sprigs. Ladle the hot soup into 6 individual oven-safe bowls or ramekins. Top each bowl with a slice of the mustard-coated bread and sprinkle the shredded cheese evenly over the top.
7. Serve: Place the bowls on a rimmed baking sheet and broil for 1-2 minutes, until the cheese is melted, bubbly, and lightly browned. Garnish with fresh thyme leaves and more black pepper, if desired.

Recipe Tips

• How to get deeply caramelized onions? The Instant Pot does the initial work of softening the onions quickly. The final, crucial step is to let them cook down on the SAUTE function until all the liquid has evaporated and they develop a rich, deep brown color. This is where all the flavor comes from, so don’t rush this step.
• Can I make this ahead of time? Yes, this soup is perfect for making ahead. You can prepare the soup through step 4, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the soup and proceed with the broiling step.
• What’s the best cheese for French Onion Soup? Gruyère is the classic choice for its nutty flavor and excellent melting qualities. A good quality Swiss cheese is a perfect substitute. A combination of both is also delicious.
• Why use a water bath for cheesecake but not this soup? A water bath is for gentle, even cooking of delicate custards. This soup is robust and doesn’t require that technique. The foil wrap on the springform pan in the cheesecake recipe is to prevent water from leaking in, not to protect it from the heat itself.

What To Serve With French Onion Soup

This rich and hearty soup is often served as a starter but is substantial enough for a main course.

• As a starter for a classic steak dinner
• As a main course with a simple, crisp green salad with a vinaigrette
• With a side of warm, crusty bread for extra dipping

How To Store French Onion Soup

Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Store any leftover toasted bread separately to prevent it from getting soggy. Freeze: This soup freezes beautifully. Let it cool, then portion it into freezer-safe containers or bags (without the bread and cheese topping). It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.

Instant Pot French Onion Soup Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 35g
• Protein: 20g
• Fat: 25g
• Saturated Fat: 12g
• Sodium: 1400mg
• Fiber: 4g
• Sugar: 12g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

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• Tuscan Bean Soup with Shrimp Recipe
• Cheesy Cauliflower Soup Recipe
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