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    Home » Instant Pot » Instant Pot French Onion Soup

    Published: Dec 7, 2018 · Modified: Nov 13, 2021 by Lisa Johnson

    Instant Pot French Onion Soup

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    This Instant Pot French Onion Soup breaks from tradition, but still has all of the flavors of the original! cookingwithcurls.com

    It 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!

    For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

    Instant Pot French Onion Soup topped with melted cheese bread.

    What do you think of when I say "Comfort Food"? Do you gravitate towards 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 is totally worth it!

    Three bowls of French Onion Soup topped with melted cheese bread.

    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.

    Onion rings in a pressure cooker.

    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.

    Caramelized onions in the pressure cooker.

    Stir in the garlic and cook for one minute. Add the flour and stir for one minute to cook the flour.

    Flour sprinkled over the caramelized onions.

    Pour in the wine and scrape the bottom to deglaze the pan.

    Add the beef stock, bay leaf and thyme, stir to combine.

    Beef broth and seasonings in a pressure cooker.

    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.

    Cook on Manual High Pressure for 5 minutes.

    When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes.

    Natural Pressure Release for 15.

    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.

    Soup in oven safe bowls on a baking sheet.

    Top each bowl with a slice of toasted bread.

    Three bowls of soup topped with a slice of toasted bread.

    Sprinkle the grated cheese over the toast.....

    Sprinkle grated cheese over the toast cookingwithcurls.com

    and place in the oven under the broiler until the cheese is melted and starting to brown.

    A big bowl of Instant Pot French Onion Soup.

    Remove from the oven and serve.

    Caramelized onion soup on a spoon.

    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.

    Seven bread slices on a baking sheet drizzled with olive oil.

    Drizzle with oil and bake in a preheated oven for 15 to 20 minutes, until golden brown.

    Recipe 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.

    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:

    • 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)

    You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

    If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

    Enjoy!!

    Instant Pot French Onion Soup topped with melted cheese bread.

    Instant Pot French Onion Soup

    Instant Pot French Onion Soup is a modern twist on an old classic recipe!
    5 from 1 vote
    Print Rate
    Course: Appetizer, Main Course
    Cuisine: French
    Keyword: caramelized onion soup
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Pressure Release: 15 minutes
    Total Time: 50 minutes
    Servings: 6 Servings
    Calories: 621kcal
    Author: Lisa Johnson

    Equipment

    • Pressure Cooker

    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)
    • .25 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)
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 621kcal | Carbohydrates: 59g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 961mg | Potassium: 839mg | Fiber: 4g | Sugar: 11g | Vitamin A: 650IU | Vitamin C: 12.8mg | Calcium: 541mg | Iron: 3.9mg
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