Description
A classic and comforting Instant Pot French Onion Soup featuring caramelized onions, rich beef broth, red wine, and topped with toasted baguette slices and melted Gruyere cheese. This recipe provides a quick and easy way to enjoy a traditional French dish with the convenience of pressure cooking.
Ingredients
Scale
Soup Ingredients
- 2 tbsp butter
- 10 medium-sized yellow onions, sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp flour
- 1/2 cup red wine
- 6 cups beef broth
Toppings
- 6 slices baguette, sliced about 1/2 inch thick
- 3/4 cup Gruyere (Swiss) cheese, grated
Instructions
- Sauté Onions: Turn the Instant Pot to sauté mode and add the butter. Sauté the sliced onions for 15 minutes, stirring occasionally and scraping the bottom to prevent burning, until they start to brown and caramelize.
- Season and Coat: Add salt, pepper, dried thyme, and flour to the onions. Stir thoroughly to coat the onions evenly with the flour and seasonings.
- Deglaze with Wine: Pour in the red wine and sauté for 1-2 minutes until some of the liquid has reduced, ensuring the bottom of the pot is deglazed and any browned bits are lifted up for flavor.
- Add Broth and Pressure Cook: Pour in the beef broth. Secure the Instant Pot lid and ensure the valve is set to seal. Press the pressure cook button on high and cook for 5 minutes. The pot will take approximately 5-10 minutes to reach pressure before the cooking time begins.
- Release Pressure and Prepare Toppings: Quick release the pressure by flicking the valve with a spoon. Carefully remove the lid once the pressure gauge drops. Meanwhile, slice the baguette, grate the Gruyere cheese, and preheat the oven broiler on high.
- Assemble and Broil: Ladle the hot soup into oven-safe ramekins or bowls. Top each with a slice of baguette and sprinkle grated Gruyere cheese over the bread. Place under the broiler for 2-3 minutes, watching closely until the cheese is melted and bubbling but not burned.
- Serve: Remove from oven and serve immediately, enjoying the rich flavors and comforting textures of this classic French onion soup.
Notes
- Yellow onions provide the best flavor for French onion soup, but white onions can be used as a substitute if needed.
- Gruyere cheese can be swapped with Swiss, Emmental, Provolone, or mozzarella for different flavors or textures.
- This soup pairs well with an arugula salad, marinated steak, or a French dip sandwich for a complete meal.
- Store leftovers in the refrigerator for up to one week. Reheat in the microwave or on the stovetop, add fresh baguette and cheese, and broil to melt the cheese before serving.
- Freeze the soup without the baguette and cheese for up to three months. Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 10g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
