Easy Instant Pot French Onion Soup
This Easy Instant Pot French Onion Soup gets you from a pile of raw onions to a bubbling bowl of delicious onion soup in just 25 minutes. It’s perfect for a weeknight meal or as a first course at a dinner party!
Nothing beats a warm bowl of french onion soup on a cold winter day. And guess what?! We’re making it in the Instant Pot, so from start to finish it takes just 25 minutes!
For me, there are 3 keys to great onion soup.
#1 Loads of Onions – in any other soup onions are added for flavor, but here they are the star of the show so we have to make sure they shine! In this recipe I use 6 cups of onions to 4 cups of broth to make sure they stand out.
#2 A rich, flavorful broth. I flavored this broth with garlic, thyme, bay leaf, dark brown sugar and dry sherry. The flavor of the broth is so important because it supports the onions, if the broth is lacking flavor the soup will taste flat.
#3 Gruyére cheese and lots of it! Let’s be real, the reason why onion soup is so popular is because of the way it is presented. Who can resist a piping hot bowl of onion soup that is topped with crispy bread and bubbling Gruyére cheese. Gruyére is sweet while also salty and it’s complexity compliments the soup perfectly.
To make this Easy Instant Pot French Onion Soup, you will first sauté the onions and all the seasonings/flavorings together on, you guessed it – Sauté mode! Then cook for just 5 minutes on “Pressure Cook” high. To serve, transfer soup to crocks and top with slices of stale French bread and Gruyére. Finally, broil the soup to toast the bread and melt the cheese!
Easy Instant Pot French Onion Soup
- Total Time: 25 minutes
- Yield: 4 crocks 1x
Description
This Easy Instant Pot French Onion Soup gets you from a pile of raw onions to a bubbling bowl of delicious onion soup in just 25 minutes. It’s perfect for a weeknight meal or as a first course at a dinner party!
Ingredients
3 tbsp unsalted butter
6 cups yellow onion, sliced and chopped small
2 tsp sea salt, divided
1 shallot, chopped small
2 cloves garlic, crushed
2 tbsp dark brown sugar
1 tbsp white all-purpose flour
1 whole bay leaf
1 tsp fresh thyme, divided
4 cups low sodium beef broth
1/2 cup dry cooking sherry, divided
1 stale french baguette
1 cup grated Gruyére cheese
fresh thyme for garnish
Instructions
Turn your Instant Pot on “Sauté” mode high
Add butter to the pot, allow to melt
Add onions and 1 tsp sea salt
Cook, tossing with a wooden spoon until onions start to become translucent, 3-4 minutes
Add the shallot and garlic, sauté 1-2 minutes
Add the brown sugar, sauté 1-2 minutes
Add the flour, mix until fully incorporated
Add the bay leaf and 1 tsp thyme, stir
Add the beef broth
Top it off with 1/4 cup sherry, stir
Hit “Cancel” on the Instant Pot and switch on “Pressure Cook”
Set the timer to 5 minutes on high pressure
Lock the top into place
Switch the pressure nozzle to “Sealing”
When Instant Pot beeps, allow the pressure to slow release for 5 minutes and then switch it to “venting” to release the remaining pressure
When Instant Pot indicates it is safe to do so, open lid
Ladle soup into 4 large soup crocks
Top with 3 small slices of stale baguette and sprinkle with 1/4 cup Gruyére cheese
Set your oven rack 6 inches from broiler, switch oven on to broil
Broil the soup for about 2 minutes to melt the cheese and toast the bread, check it often to ensure it does not burn
Top each bowl with a splash of the remaining sherry and a sprinkles of the remaining fresh thyme
Serve immediately
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: French
Keywords: #easyonionsoup, #instantpotrecipes
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You have 4 cups of Beef Broth in the ingredients, but no mention of it in the instructions.
Sorry about that, sue! The recipe is now edited!