Instant Pot French Onion Soup

by | May 23, 2017

Instant Pot French Onion Soup

by | May 23, 2017

This is probably the best French Onion Soup you’ll ever have.  It’s better than any restaurant, that’s for sure and it has that PERFECT balance of savory and sweet!

AND it’s going to save you a TON of time by making it in your Instant Pot.

This recipe of is especially fitting because Bob Warden’s FANTASTIC recipe from his Great Food Fast cookbook and my own are super similar.  Just some slight differences since I like to really get a variety of onions in there to really send it home. You’ll also want to get onion soup crocks which are a must to make this done the right way!

I should also note that in the video, I doubled the recipe which is perfect for freezing for use on another day! After making 2 crocks worth, I still had 3 quarts of soup left!

Here’s How I Made It!:
We’ll start up by chopping a BUNCH of various types of onions.  Grab tissues.  You’ll cry more than you did at the end of Beaches.
Then we’ll add some butter to the Instant Pot…
…along with some vegetable oil.
Melt the butter and mix with the oil until bubbly…
…and then add in our onions!  Toss them up with the oil and butter real nicely…
…and add in some brown sugar.
After about 10-15 minutes of setting and stirring, the onions will become slightly caramelized and softened.
So we’ll want to add in some beef broth…
…and a dry red wine.
And then spice it up with some bay leaves…
…dried thyme…
…garlic powder…
…and pepper.
Stir well, secure the lid and cook on high pressure.
Once quick released, discard the bay leaves and let’s assemble our soup!
Take a ladle, scoop up some of that incredible soup…
…and lade it into french onion soup crocks!
Top with some croutons (SO much easier than toasted bread!)…
…seal with some sliced provolone cheese…
…(use 2 slices if the rim of your crock is really wide!)…
…and a slice of swiss cheese resting on top of the provolone.
Sprinkle on some paprika…
…place the crocks on a foil-lined baking sheet…
…broil in the oven for a few minutes until the cheese begins to bubble and brown…
…and enjoy some of the greatest french onion soup of your life!
  • 3 tablespoons (1/4 stick) of salted butter
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of light brown sugar
  • 4 big onions (I used 1 of each: Vidalia/Sweet, Red, Yellow and Spanish)
  • 4 cups of beef broth (I used 4 cups of water mixed with 4 teaspoons of Beef Better Than Bouillon)
  • 1 cup of red cooking wine (or any dry red wine you have lying around)
  • 1 teaspoon dry thyme
  • 1 teaspoon of Worcestershire sauce (not shown in the video but I do add this)
  • 1 bay leaf
  • 1/4 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Croutons (you can buy a small bag of your flavor choice in any market or make your own)
  • Provolone and Swiss/Gruyere Slices
  • Paprika for presentation

Have a lot of soup leftover?  GREAT!  You can freeze it and then thaw and use it as the sauce for my French Onion Chicken or for cooking my French Onion Risotto!

If you wish to make the best French Onion Soup you’ll ever have, you’re going to want to buy French Onion Soup Crocks to do it right!   These are going to come in VERY handle during the cheese broiling process and so I’ve listed two different types of crocks you can get. Both come in sets of 4 and are in that EXACT style you love.

  1. Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl.
  2. Put the Instant Pot on Sauté and melt the butter and oil until it sizzles.
  3. Add the onions and brown sugar and stir regularly for about 10-15 minutes or until the onions have cooked down by about half and have become translucent and have a pasta-like consistency. Make sure they aren’t too firm or too mushy!
  4. Add the broth, red wine, Worcestershire sauce, thyme, bay leaf, garlic powder, salt and pepper. Give it a stir and secure the lid. Hit “Manual” or “Pressure Cook” for 8 minutes. Quick release when done. Preheat your oven to broil while quick releasing. Taste the soup (but be careful – It’ll be hot!) and feel free to add additional salt and pepper as you see fit. But I think it’s perfect as is!
  5. Ladle the soup into the crocks until it’s just below the brim. Layer the croutons on top of the soup so that it serves as a foundation for the cheese. Seal with 1-2 slices of provolone (depending on how wide your crock is. Mine needs 2 to cover it properly but many will only need 1). And then layer a slice of Swiss or some shredded Gruyere. Leave some a little over the edges so when it bakes, it coats some of the side of the crock. Peeling the cheese off while eating is one of the best parts of the french onion soup experience! Sprinkle lightly with some paprika.
  6. Place the crock on a baking tray lined with tin foil and pop into the oven for 5 mins or until the top begins to bubble, turns slightly brown and forms a cheese-like crust.
  7. ENJOY!

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