Instant Pot French Onion Soup Recipe

There’s something incredibly comforting about making French onion soup with its slow-cooked, caramelized onions and the rich aroma of thyme and brandy that fills the kitchen. Finishing it off under the broiler with melted Gruyère over toasted baguette slices adds a cozy, savory luxury that’s perfect for a chilly evening.

With the flavors of caramelized onions and the comforting essence of beef broth, my Instant Pot French Onion Soup is a delightful take on the classic. I relish the moment when Gruyère cheese melts from over French baguette slices toasted to a perfect consistency, saving just enough crust to keep everything from falling apart before I dig in—that’s the savory blend moment, when you’ve got a smooth, gooey mixture that isn’t so liquidy that it drips all over your lap.

Some moments later, you’re swallowed up by broth, your only consolation the comforting knowledge that this is beef broth, not a watery vegetable broth.

Instant Pot French Onion Soup Recipe Ingredients

• Yellow Onions: Rich in antioxidants, they add sweetness to the soup.
• Unsalted Butter: Provides a rich, creamy texture and enhances flavor.
• Olive Oil: Healthy fat that complements butter and aids in caramelizing.
• Dry White Wine: Adds acidity and depth of flavor.
• Beef Broth: Protein-rich base that gives the soup savory depth.
• Thyme: Offers a woody, aromatic freshness to the dish.
• Gruyère Cheese: Melted topping with nutty flavor and protein content.

Instant Pot French Onion Soup Recipe Ingredient Quantities

• 4 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup dry white wine
• 6 cups beef broth
• 2 tablespoons brandy or cognac (optional)
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• French baguette slices, toasted
• 1 1/2 cups grated Gruyère cheese

How to Make this Instant Pot French Onion Soup Recipe

1. Put the Instant Pot in ‘Sauté’ mode. Add butter and olive oil. When the butter has melted, add the sliced onions and cook. Stir them often (don’t skip this step if you want to avoid burnt onions). After about 15-20 minutes, the onions should be softened and starting to caramelize.

2. Dust the sugar and 1 teaspoon of salt over the onions, and keep cooking them for another 10 minutes, stirring a lot, until they are richly caramelized.

3. Add the dry white wine, and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine reduces by half.

4. Combine the beef broth, and, if you’re using it, brandy or cognac. Add thyme and bay leaf and stir.

5. Stop the ‘Sauté’ function and seal the Instant Pot. Flip the setting to ‘Pressure Cook’ on high for 7 minutes.

6. After the cooking time is finished, let the pressure drop on its own for 10 minutes before doing a quick release for any last bit of pressure.

7. To taste, open the lid and remove the bay leaf before adding more salt and pepper to the soup.

8. Set your oven’s broiler to the correct temperature. Scoop the soup into bowls that can withstand the heat of the oven. These should be deep bowls that won’t easily spill. Place the bowls on a baking sheet so that you can safely put them in the oven, and so that you can easily serve them at the table. The soup should be hot, but it’s the top that your eaters need to be concerned with getting uncomfortably hot.

9. Generously sprinkle the Gruyère cheese over the top and toasted baguette slices with soup in each bowl.

10. Put the baking sheet under the broiler until the cheese melts and bubbles, about 2 to 3 minutes. Serve hot and enjoy!

Instant Pot French Onion Soup Recipe Equipment Needed

1. Instant Pot
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cup
5. Kitchen knife
6. Cutting board
7. Mixing bowl (optional, for preparing ingredients)
8. Oven
9. Broiler-safe bowls
10. Baking sheet
11. Ladle

FAQ

• Q: Can I use sweet onions instead of yellow onions?Sweet onions can be used, yes, but for a more traditional flavor, you really want to use yellow onions.
  
• Q: How long should I sauté the onions in the Instant Pot?A: For about 20 to 25 minutes, deeply caramelize the onions by sautéing them.
• Q: Is it necessary to add the brandy or cognac?A: No, it’s not mandatory but it adds a good flavor. You can skip it if you want.
• Q: Can I use vegetable broth instead of beef broth for a vegetarian version?A: Yes, replace the beef broth with vegetable broth to create a vegetarian version.
• Q: Do I need to use Gruyère cheese?You can use another cheese like Swiss or Emmental if desired, but Gruyère is traditional.
• Q: Can I make this soup ahead of time?A: Of course, the soup can be prepared a day in advance and recooked. Combine the cheese and toast right before you serve to achieve maximum deliciousness.
• Q: How do I prevent the cheese from sliding off the toast?A: Make sure to shred the cheese into fine pieces, and consider using a broiler to melt the cheese just a little before serving.

Instant Pot French Onion Soup Recipe Substitutions and Variations

You can use canola oil instead of olive oil when you want a flavor-neutral alternative.
Apple cider is a great non-alcoholic substitute for dry white wine.
Vegetable broth can be used in place of beef broth for a vegetarian version.
A splash of apple or pear juice can replace brandy or cognac for a non-alcoholic option.
Swiss cheese can substitute for Gruyère cheese when you want a similar taste and texture.

Pro Tips

1. Caramelization Tip Take your time with caramelizing the onions. This step is crucial for developing a deep, rich flavor. If needed, extend the sautéing time beyond the given 15-20 minutes until the onions reach a perfect golden brown color.

2. Optimal Browning To enhance the flavor of the onions, make sure to deglaze the pot thoroughly with the wine. Scrape up all the fond (browned bits) from the bottom – this is where much of the flavor resides.

3. Wine Selection Use a quality dry white wine that you enjoy drinking, as this will significantly influence the final flavor of the soup. A Sauvignon Blanc or Chardonnay works well.

4. Cheese Perfection For a superior gratinée, grate the Gruyère cheese yourself rather than using pre-shredded cheese. Freshly grated cheese melts and browns more evenly, giving that perfect bubbly, golden finish.

5. Broiling Safety When broiling the soup bowls, keep a close eye on them. The cheese can go from perfectly bubbly and golden to burnt very quickly under the broiler, so be ready to pull them out at the right moment.