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Instant Pot French Onion Soup
Instant Pot French Onion Soup
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Cozy up with Instant Pot French onion soup: savory broth, caramelized onions, gooey cheese toast. Perfect for chilly nights, ready in a snap!
Ingredients:
  • For the soup:
  • 1/4 cup unsalted butter or vegetable oil
  • 2 1/2 to 3 pounds yellow or red onions, halved, peeled, and sliced 1/4-inch thick
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup dry sherry or vermouth
  • 4 cups low sodium beef broth
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • For the toasts:
  • 6 (1-inch thick) slices of a baguette
  • 1 1/4 teaspoons Dijon mustard
  • 1 cup grated Gruyere cheese
  • Freshly ground black pepper
Instructions:
  • Begin by selecting the high sauté setting on your pressure cooker; with an Instant Pot or similar model, the timer should automatically set to 30 minutes for perfectly caramelized onions.
  • Caramelize the onions: Melt butter or heat oil in the pressure cooker. Add onions, sugar, and salt. Stir to coat onions in the fat. Cover and cook for 10 minutes without stirring.
  • Uncover the pot to check on the onions - they should be softened, with some liquid at the bottom. With an oven mitt, hold the pot and stir the onions vigorously, being cautious of hot splatters. Stir every 2 minutes to release flavorful bits from the bottom. Keep this up until the sauté program completes after 30 minutes and the pot shuts off. The onions should now be caramelized and golden.
  • With the pot still hot and sizzling onions, deglaze by adding sherry and scraping off any brown bits with a wooden spoon. Add broth, Worcestershire, thyme, bay leaf, and pepper. Seal the pressure cooker and cook on high pressure for 5 minutes, allowing 10 minutes to come to pressure.
  • When the cooking program finishes, allow the pressure to naturally release for 15 minutes. Then, switch the pressure release valve to "venting" to release any remaining steam. The soup can stay hot on the “keep warm” setting for up to 10 hours. When you're ready to serve, remove the bay leaf, taste for seasoning, and adjust with salt and pepper if necessary.
  • Preheat the broiler in your oven and prepare a baking sheet with aluminum foil. Place broiler-safe serving bowls on the baking sheet and fill them with soup, leaving a 1/2-inch space at the top. Lightly spread 1/4 teaspoon of Dijon mustard on each baguette slice, then place them on top of the soup-filled bowls. Generously top each slice with Gruyere cheese and a sprinkle of black pepper. Broil for 3-5 minutes until the cheese is bubbly and golden brown.

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