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What do you think of when I say “Comfort Food”? Do you gravitate to rich, creamy casseroles? Maybe you prefer spicy foods that get your heart racing!! I don’t like casseroles, and I don’t do spicy food, so my go-to is cheese! I know, I know, I am lactose-intolerant but that has never stopped me…obviously. This Instant Pot French Onion Soup…..
has a rich, beef base filled with caramelized onions and just a bit of wine and cognac, and bubbly cheesy goodness melted on a toasted baguette! This old classic has been revamped and modernized into Instant Pot French Onion Soup, but all of the delectable flavor is still present and more than willing to warm you up on a cold night!
How to make Instant Pot French Onion Soup:
Turn on the pressure cooker and press the Saute button. Add the oil and butter once the display reads “HOT”.
When the butter is melted add the sliced onions and sugar, toss to coat the onions…..
Saute for 25 to 35 minutes until the onions are caramelized and deep, golden brown, stirring occasionally to make sure that they do not stick to the bottom or burn…..
Stir in the garlic and cook for one minute. Add the flour and stir for one minute to cook the flour…..
Pour in the wine and scrape the bottom to deglaze the pan.
Add the beef stock, bay leaf and thyme, stir to combine….
Secure the lid and turn the knob to the Sealing position. Press Cancel, then Manual and adjust the time to 5 minutes using the + and – buttons…..
When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes…..
Don’t touch anything, just let the timer do it’s thing. Turn the knob to the Venting position and release any remaining steam.
Stir in the raw, grated onion and the Cognac if using.
Ladle the soup into 4 to 6* oven-safe bowls…..
Top each bowl with a slice of toasted bread…..
Sprinkle the grated cheese over the toast…..
and place in the oven under the broiler until the cheese is melted and starting to brown…..
Remove from the oven and serve…..
Could I get a yummy, cheesy shot? Of course not! 😉
How to toast the bread for Instant Pot French Onion Soup:
Place 6, one-inch thick slices of baguette or French bread on a foil lined baking sheet…..
Drizzle with oil and bake in a preheated oven for 15 to 20 minutes, until golden brown.
Notes:
- The longer you saute the onions, the darker and sweeter they will become. Caramelization equals flavor so don’t skimp!
- If you cannot find Gryuere cheese, substitute Swiss cheese.
- For alcohol free soup, substitute additional beef stock for the wine and omit the Cognac.
- Serving size will depend on the size of your bowls, and if you are serving as a main course or starter.
Some additional Instant Pot Soup recipes that your family will enjoy:
- Instant Pot Minestrone Soup
- Instant Pot Tomato Basil
- Instant Pot Cheddar Ale Soup
- Instant Pot Chicken Pot Pie Soup with Pie Crust Crackers
Tools used to create this recipe: {contains affiliate links}
- Lion Head Bowls
- 6 Quart Instant Pot
- Baking Sheet
- Silicone Baking Mat – to keep the soup bowls from sliding (I have 3 different brands of mats, but Silpat fits the best)
For even more meal ideas, check out the Instant Pot Recipes page.
Enjoy!!
Instant Pot French Onion Soup
Ingredients
French Onion Soup
- 6 cups yellow onions (about 2 pounds, thinly sliced)
- 4 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1 teaspoon sugar
- 3 cloves garlic (minced)
- 3 Tablespoons all-purpose flour
- 1 cup dry white wine
- 6 cups beef stock
- 1 bay leaf
- 1 teaspoon dried thyme (or sage)
- 1/4 cup yellow onion (grated)
- 3 Tablespoons Cognac (optional)
- sea salt and black pepper (to taste)
Cheese Toast Topping
- 6 slices baguette or French bread (cut 3/4 to 1-inch thick)
- 2 cups grated Gruyere cheese (or substitute Swiss)
Instructions
- Turn on the pressure cooker and press the Saute button. Add the oil and butter once the display reads “HOT”.
- When the butter is melted add the sliced onions and sugar, toss to coat the onions.
- Saute for 25 to 35 minutes until the onions are caramelized and deep, golden brown, stirring occasionally to make sure that they do not stick to the bottom or burn.
- Stir in the garlic and cook for one minute. Add the flour and stir for one minute to cook the flour.
- Pour in the wine and scrape the bottom to deglaze the pan. Add the beef stock, bay leaf and thyme, stir to combine.
- Secure the lid and turn the knob to the Sealing position. Press Cancel, then Manual and adjust the time to 5 minutes using the + and – buttons.
- When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes. Don’t touch anything, just let the timer do it’s thing. Turn the knob to the Venting position and release any remaining steam.
- Stir in the raw, grated onion and the Cognac if using.
- Ladle the soup into 4 to 6 oven-safe bowls.
- Top each bowl with a slice of toasted bread. Sprinkle the grated cheese over the toast and place in the oven under the broiler until the cheese is melted and starting to brown.
- Remove from the oven and serve.
To Toast the Bread
- Place 6, one-inch thick slices of baguette or French bread on a foil lined baking sheet.
- Drizzle with oil and bake in a preheated oven for 15 to 20 minutes, until golden brown.
Notes
- The longer you saute the onions, the darker and sweeter they will become. Caramelization equals flavor so don’t skimp!
- If you cannot find Gryuere cheese, substitute Swiss cheese.
- For alcohol free soup, substitute additional beef stock for the wine and omit the Cognac.
- Serving size will depend on the size of your bowls, and if you are serving as a main course or starter.
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