instant pot french onion soup
This Instant Pot French Onion Soup is a quick and easy version of the classic comfort dish. With rich flavors and gooey melted cheese, it's perfect for a cozy meal.
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Stirring spoon
- 1 set Measuring cups
- 1 set Measuring spoons
- 4 Broiler-safe bowls
Ingredients
- 4 large onions About 2 pounds, thinly sliced.
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic Minced.
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme Or 1 teaspoon dried thyme.
- 8 cups beef broth
- ½ cup dry white wine Optional.
- 8 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Turn your Instant Pot to the 'Sauté' mode. Add the butter and olive oil, allowing it to melt.
- Add the sliced onions to the pot, stirring to coat them with the butter and oil. Cook for about 10 minutes, stirring frequently until the onions start to caramelize.
- Stir in the garlic, sugar, salt, black pepper, and thyme. Cook for an additional 2-3 minutes.
- Pour in the beef broth and white wine, scraping the bottom of the pot to loosen any browned bits.
- Close the lid, and set the valve to 'Sealing.' Cook on high pressure for 20 minutes.
- Once cooking time is up, carefully release the pressure. Open the lid and stir the soup.
- Preheat your broiler. Ladle the soup into broiler-safe bowls, topping each with a slice of French bread and a generous portion of Gruyère cheese.
- Place the bowls under the broiler for about 2-3 minutes, until the cheese is bubbly and golden brown. Keep a close eye on it to prevent burning.
- Remove from the oven and let cool for a minute before serving.
Notes
For a vegetarian version, use vegetable broth instead of beef broth.
You can adjust the sweetness by adding more or less sugar based on your taste.
Store any leftovers in an airtight container for up to 3 days in the fridge. Reheat on the stovetop before serving.