Name: Instant Pot French Onion Soup Recipe
Ingredients: Onions: The star of the show, and the foundation of French Onion Soup’s characteristic sweetness and savory depth. You’ll need 3 pounds of yellow onions. Yellow onions are preferred for their balanced flavor – they’re not too pungent and caramelize beautifully, developing a rich sweetness when cooked down. Avoid white onions as they are sharper and don’t caramelize as well. Red onions, while sweet, have a stronger flavor that can overpower the delicate balance of French Onion Soup. The quantity might seem like a lot, but onions cook down significantly as they caramelize, so don’t be alarmed by the initial volume.; Butter: 4 tablespoons of unsalted butter provide richness and flavor, and help in the initial caramelization process. Butter adds a velvety texture to the soup and contributes to the overall luxurious feel. Unsalted butter is recommended so you have control over the total salt content of the soup. You can substitute with olive oil for a slightly lighter option, but butter truly enhances the flavor profile in a classic French Onion Soup.; Olive Oil: 2 tablespoons of olive oil are used in conjunction with butter. Olive oil has a higher smoke point than butter, preventing the butter from burning during the initial sautéing and caramelization stage in the Instant Pot. It also adds a subtle fruity note that complements the onions. Use a good quality extra virgin olive oil for the best flavor.; Beef Broth: 8 cups of beef broth forms the liquid base of the soup and contributes a deep, savory, and meaty flavor. Using a high-quality beef broth is essential. Low-sodium beef broth is recommended to control the salt level. You can use store-bought broth or, for an even richer flavor, homemade beef broth if you have the time. The quality of your broth directly impacts the final taste of your soup.; Dry Sherry: 1/2 cup of dry sherry adds a layer of complexity and depth of flavor that is characteristic of authentic French Onion Soup. Sherry’s nutty and slightly sweet notes enhance the caramelized onions and complement the beef broth beautifully. Dry sherry is preferred over sweet sherry as we want to add depth, not excessive sweetness. If you don’t have sherry, you can substitute with dry white wine (like Sauvignon Blanc or Pinot Grigio) or even a tablespoon of balsamic vinegar for a touch of acidity and depth.; Worcestershire Sauce: 1 tablespoon of Worcestershire sauce provides umami and savory notes that deepen the flavor profile. It adds a subtle tang and complexity that you might not be able to pinpoint but will definitely miss if it’s not there. A little goes a long way in adding depth.; Fresh Thyme: 2 sprigs of fresh thyme infuse the soup with a delicate herbaceous aroma and flavor. Thyme is a classic herb pairing with onions and beef broth, adding a touch of freshness and earthiness. Fresh thyme is preferred for its brighter flavor, but you can substitute with 1 teaspoon of dried thyme if needed. Remember to remove the thyme sprigs before serving.; Bay Leaf: 1 bay leaf contributes a subtle, tea-like aroma and flavor that adds depth to the broth during cooking. Bay leaf is a classic soup ingredient that enhances the overall savory profile. Make sure to remove the bay leaf before serving.; Salt and Black Pepper: Salt and freshly ground black pepper to taste are essential for seasoning and enhancing all the other flavors. Season generously, especially after the onions have caramelized and the soup has cooked. Taste and adjust seasoning throughout the process. Freshly ground black pepper provides a more robust flavor than pre-ground pepper.; Baguette: 1 baguette, sliced into 1-inch thick rounds is for creating the toasted bread topping. A good quality baguette is crucial for the classic French Onion Soup presentation and texture. The baguette slices will be toasted and then topped with cheese and broiled until bubbly and golden brown.; Gruyere Cheese: 8 ounces of Gruyere cheese, grated is the traditional cheese for French Onion Soup. Gruyere melts beautifully and has a nutty, slightly sweet, and complex flavor that perfectly complements the soup. It provides that signature cheesy, gooey topping that is essential for French Onion Soup. If you can’t find Gruyere, you can substitute with Swiss cheese or a combination of Gruyere and Parmesan cheese for a deeper flavor.

Ingredients

Onions: The star of the show, and the foundation of French Onion Soup’s characteristic sweetness and savory depth. You’ll need 3 pounds of yellow onions. Yellow onions are preferred for their balanced flavor – they’re not too pungent and caramelize beautifully, developing a rich sweetness when cooked down. Avoid white onions as they are sharper and don’t caramelize as well. Red onions, while sweet, have a stronger flavor that can overpower the delicate balance of French Onion Soup. The quantity might seem like a lot, but onions cook down significantly as they caramelize, so don’t be alarmed by the initial volume.

Butter: 4 tablespoons of unsalted butter provide richness and flavor, and help in the initial caramelization process. Butter adds a velvety texture to the soup and contributes to the overall luxurious feel. Unsalted butter is recommended so you have control over the total salt content of the soup. You can substitute with olive oil for a slightly lighter option, but butter truly enhances the flavor profile in a classic French Onion Soup.

Olive Oil: 2 tablespoons of olive oil are used in conjunction with butter. Olive oil has a higher smoke point than butter, preventing the butter from burning during the initial sautéing and caramelization stage in the Instant Pot. It also adds a subtle fruity note that complements the onions. Use a good quality extra virgin olive oil for the best flavor.

Beef Broth: 8 cups of beef broth forms the liquid base of the soup and contributes a deep, savory, and meaty flavor. Using a high-quality beef broth is essential. Low-sodium beef broth is recommended to control the salt level. You can use store-bought broth or, for an even richer flavor, homemade beef broth if you have the time. The quality of your broth directly impacts the final taste of your soup.

Dry Sherry: 1/2 cup of dry sherry adds a layer of complexity and depth of flavor that is characteristic of authentic French Onion Soup. Sherry’s nutty and slightly sweet notes enhance the caramelized onions and complement the beef broth beautifully. Dry sherry is preferred over sweet sherry as we want to add depth, not excessive sweetness. If you don’t have sherry, you can substitute with dry white wine (like Sauvignon Blanc or Pinot Grigio) or even a tablespoon of balsamic vinegar for a touch of acidity and depth.

Worcestershire Sauce: 1 tablespoon of Worcestershire sauce provides umami and savory notes that deepen the flavor profile. It adds a subtle tang and complexity that you might not be able to pinpoint but will definitely miss if it’s not there. A little goes a long way in adding depth.

Fresh Thyme: 2 sprigs of fresh thyme infuse the soup with a delicate herbaceous aroma and flavor. Thyme is a classic herb pairing with onions and beef broth, adding a touch of freshness and earthiness. Fresh thyme is preferred for its brighter flavor, but you can substitute with 1 teaspoon of dried thyme if needed. Remember to remove the thyme sprigs before serving.

Bay Leaf: 1 bay leaf contributes a subtle, tea-like aroma and flavor that adds depth to the broth during cooking. Bay leaf is a classic soup ingredient that enhances the overall savory profile. Make sure to remove the bay leaf before serving.

Salt and Black Pepper: Salt and freshly ground black pepper to taste are essential for seasoning and enhancing all the other flavors. Season generously, especially after the onions have caramelized and the soup has cooked. Taste and adjust seasoning throughout the process. Freshly ground black pepper provides a more robust flavor than pre-ground pepper.

Baguette: 1 baguette, sliced into 1-inch thick rounds is for creating the toasted bread topping. A good quality baguette is crucial for the classic French Onion Soup presentation and texture. The baguette slices will be toasted and then topped with cheese and broiled until bubbly and golden brown.

Gruyere Cheese: 8 ounces of Gruyere cheese, grated is the traditional cheese for French Onion Soup. Gruyere melts beautifully and has a nutty, slightly sweet, and complex flavor that perfectly complements the soup. It provides that signature cheesy, gooey topping that is essential for French Onion Soup. If you can’t find Gruyere, you can substitute with Swiss cheese or a combination of Gruyere and Parmesan cheese for a deeper flavor.

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Instructions

Prepare the Onions: Begin by peeling your 3 pounds of yellow onions. The key to classic French Onion Soup is thinly sliced onions. Slice the onions thinly, from root to stem. Uniformly thin slices will ensure even caramelization. Don’t worry if they seem like a lot – they will significantly reduce in volume as they cook down.

Sauté Onions in the Instant Pot: Place your Instant Pot in “Sauté” mode (Normal setting). Add the 4 tablespoons of butter and 2 tablespoons of olive oil to the pot. Once the butter is melted and shimmering, add all the sliced onions. Sprinkle the onions with a generous pinch of salt. Salt helps to draw out moisture from the onions, which is essential for proper caramelization.

Caramelize the Onions (Pressure Cooker Method): This is where the Instant Pot magic happens! Stir the onions occasionally as they begin to soften. As they cook, they will release their moisture and start to soften and become translucent. Continue to sauté, stirring every 5-7 minutes, scraping up any browned bits from the bottom of the pot (these browned bits are flavor gold!). This process, in “Sauté” mode, will take approximately 20-25 minutes to achieve a deep golden brown color and sweet, caramelized flavor. Don’t rush this step! Properly caramelized onions are the foundation of delicious French Onion Soup. The Instant Pot’s “Sauté” function allows for effective caramelization, though it might take slightly longer than stovetop due to the pot’s shape.

Pressure Cook the Soup: Once the onions are deeply caramelized and a rich golden brown, press “Cancel” to turn off the “Sauté” mode. Pour in the 1/2 cup of dry sherry (or your chosen substitute) to deglaze the pot. Scrape up any remaining browned bits from the bottom – this is called fond and adds incredible depth of flavor. Add the 8 cups of beef broth, 1 tablespoon of Worcestershire sauce, 2 sprigs of fresh thyme, and 1 bay leaf to the Instant Pot. Stir everything to combine.

Pressure Cook: Secure the Instant Pot lid and ensure the valve is set to “Sealing.” Select “Pressure Cook” or “Manual” mode and set the cooking time for 10 minutes at high pressure.

Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to naturally pressure release for 15 minutes. This natural release period helps to further develop the flavors of the soup and prevents splattering. After 15 minutes of natural release, carefully quick release any remaining pressure by moving the valve to “Venting.” Be cautious of steam release.

Season and Simmer (Optional): Once the pressure is fully released and the float valve has dropped, carefully open the Instant Pot lid. Remove and discard the thyme sprigs and bay leaf. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. If you want a slightly richer, more concentrated flavor, you can press “Sauté” mode again (Normal setting) and simmer the soup for another 5-10 minutes, stirring occasionally. This step is optional but can further enhance the depth of flavor by reducing the liquid slightly.

Prepare the Toasted Baguette and Cheese: While the soup is simmering (or while it’s pressure releasing), preheat your oven broiler to high. Slice the baguette into 1-inch thick rounds. Arrange the baguette slices in a single layer on a baking sheet. Broil for 2-3 minutes per side, or until lightly golden brown and toasted. Keep a close eye on them as broilers can vary in intensity and bread can burn quickly.

Assemble and Broil the French Onion Soup: Ladle the hot French Onion Soup into oven-safe bowls (or ramekins). Place a toasted baguette slice on top of each bowl of soup. Pile a generous amount of grated Gruyere cheese (approximately 1 ounce per bowl) over the baguette slice, ensuring the cheese extends slightly over the edges of the bowl.

Broil Until Golden and Bubbly: Place the bowls of soup under the broiler. Broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning. The cheese should be beautifully melted and slightly browned on top.

Serve Immediately: Carefully remove the bowls from the broiler (they will be very hot!). Let them cool slightly for a minute or two before serving. Serve immediately and enjoy the classic comfort of Instant Pot French Onion Soup!

Nutrition

Serving Size: One Normal Portion
Calories: 350-450 kcal
Sugar: 8-10g
Sodium: 600-800mg
Fat: 20-25g
Saturated Fat: 12-15g
Carbohydrates: 25-30g
Fiber: 3-4g
Protein: 20-25g
Cholesterol: 70-90mg