Instant Pot French Onion Soup2023-03-12
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 1:05 h
- Ready In: 1:15 h
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This information is per serving.
Saturated Fat17.6 g
Trans Fat7.7 g
Unsaturated Fat1.0 g
Instant pot French onion soup. Make French Onion Soup in your Instant Pot! Comfort food never tasted so good. Enjoy tasty broth full of flavor and onions that have been gently caramelized.
Add some crunchy cheese-covered bread on top, and you’ll be all set for a cozy night on a chilly winter evening. Making this soup is much faster when you use your Instant Pot!
French onion soup is a favorite in bistros. It tastes wonderful because of its flavorful broth with onions and a cheesy, crispy crouton on top. It’s a comforting and satisfying meal. As the crouton soaks in the broth, it gets softer and can be easily broken up with a spoon. That way, you get a yummy combo of cheese and bread in every spoonful.
This pressure cooker takes just over an hour. If you don’t have a pressure cooker, you can also make the same soup on your stove. It’s really easy to make this soup! Just cook it in a pressure cooker and it’ll stay hot for several hours. That means you can make it whenever you have time and then add the cheesy toast just before you eat.
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How to Make French Onion Soup in an Instant Pot
You can quickly caramelize onions for French onion soup in your pressure cooker. Set it to the high sauté setting and the onions should become golden and sweet in about 30 minutes.
I like to add salt and sugar to the onions first. This helps get liquid out of them. Then, I leave a lid over the pot for 10 minutes. This helps the onions sweat. You can use any 9-inch lid made of glass or metal from your kitchen. Instant Pot also makes a lid that you can use too.
Next, cook the onions with the lid off for about 20 minutes, stirring now and then. The onions should be a nice golden brown when they’re done.
Finally, add the remaining ingredients and cook the soup using a pressure cooker for five minutes. This cooking technique makes the onions really soft and helps mix all the flavors together.
The soup’s done! Now all you have to do is spoon it into bowls, put a slice of bread in each bowl, and heat some cheese up on top in the oven.
Which Onios are the Best for French Onion Soup?
For the onions, you can use either yellow or red ones. Regular onions are better since they have more flavor than the “sweet” ones.
The Best Bread for French Onion Soup
Try a French baguette for a traditional flavor, or go for sourdough if you like your bread tangy. Make sure it’s crunchy, so it won’t go soggy when you dip it in your soup.
What Kind of Cheese can I use for French Onion Soup?
Cheese is always delicious when you melt it on toast. Gruyere is a popular kind of cheese that tastes nutty and sweet. Beef broth and onions are yummy with it too. If you don’t have Gruyere, you can use Jarlsberg, Emmental, or any Swiss cheese. You could also try sharp cheddar cheese.
How Do I Serve It?
French onion soup is a delicious meal or snack. It’s great to have with a roast chicken dinner or alone as a light lunch. You can also add some greens and cheese-topped croutons to make it even tastier.
Can I Store or Freeze This Soup?
This soup can last up to 5 days in the refrigerator. To heat it up, put it on the stove or in the microwave. Then put some bread and cheese on top and put it in the oven before serving. If you want to prepare your French onion soup ahead of time and freeze it, make sure to freeze the soup without the bread and cheese.
Place a silicone mini-loaf pan on a baking sheet. Ladle soup into the pan, then put it in the freezer until it’s solid. Pop out the frozen soup “loaves” and store them in a freezer-safe bag or container. These smaller pieces of frozen soup will thaw faster than one big block. Heat them up in a pot on the stove or in the microwave.
Instant Pot French Onion Soup
So, here is the final point- Instant Pot French onion soup is a quick and simple soup to make at home with a pressure cooker. It requires few ingredients, takes only 30 minutes to prepare, and tastes delicious due to the caramelization of the onions in the pressure cooker.
Ingredients are onions, butter, beef broth, sherry, and French bread. To make the soup, brown the onions and butter, deglaze the pot with sherry, add the broth, and simmer. To serve, ladle the soup over slices of French bread and top with Gruyère cheese before baking in the oven.
1. Instant Pot French onion soup is easy and fast to make at home.
2. Caramelizing the onions in the pressure cooker is key for great flavor.
3. Serve the soup with French bread and Gruyère cheese for a delicious meal.
- 1 stick unsalted butter
- 3 pounds (1.44 kg) yellow onions, peeled and sliced
- 1 tablespoon brown sugar
- 1½ teaspoons kosher salt
- 1/4 cup (60 ml) dry sherry
- 4 cups (1 L) low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
- To Make the Toast:
- 6 slices of French baguette
- 1¼ teaspoons Dijon mustard
- 1 cup grated Gruyere cheese
- freshly ground black pepper
Set your pressure cooker to the sauté setting. For an Instant Pot, the timer is usually set to 30 minutes. Use all of this time to cook the onions.
Add the butter or oil to the pressure cooker. Wait about 2 minutes. Then add the onions, sugar, and salt. Stir with a wooden spoon to mix it up and make sure every onion slice is covered. Put a 9-inch pot lid on the pot and don't stir the onions for 10 minutes. The lid should be made from tempered glass.
Take the lid off the pot. The onions should be soft, but not brown. There should be some liquid in the bottom of the pot. Using an oven mitt, hold the edge of the pot and stir the onions fast. Be careful not to get any hot liquid on you. Stir the onions every 2 minutes. Use your spoon to move around any brown bits stuck to the bottom of the pot. Keep stirring until the pot turns off after 30 minutes. Once the onions have cooked, they'll be caramelized and have a golden brown color.
Turn the pot off, but leave it hot. Put the onions in and let them sizzle. Then add the sherry. Use a wooden spoon to scrape the bottom of the pot and remove any stuck-on bits. Stir the broth, Worcestershire sauce, thyme, bay leaf, and pepper together. Put the lid of the pressure cooker on tight, press the manual setting, and set the timer for 5 minutes at high pressure. The pot needs about 10 minutes to get ready before you can start cooking.
When the cooking program is done, wait 15 minutes before releasing the pressure. Then, turn the pressure release valve to venting and let out any remaining steam. Your soup will stay hot for up to 10 hours in the keep-warm setting. That way, it'll be warm until you're ready to eat. When you're ready to eat, take out the bay leaf. Check the flavor of the soup. Add salt and pepper if it needs it.
To Make the Toasts: Preheat your oven's broiler. Put aluminum foil on a baking sheet. Place bowls made for broiling onto the sheet. Pour soup into the bowls and fill them nearly to the top. Spread the baguette slices very thinly with Dijon mustard (just a quarter teaspoon per slice). Then put the slices on top of the bowls of soup. Add a pile of Gruyere cheese to each piece of baguette. Sprinkle black pepper on top. Put it in the oven and cook for 3-5 minutes until the cheese is melted and starting to turn brown.