Instant Pot Cream of Onion Soup
Instant Pot Cream of Onion Soup
- 1 stick (8 tbsp) of salted butter
- 2 tbsp of olive oil
- 8 onions for the soup, cut into strips (I used 2 Vidalia/sweet, 2 Spanish, 2 yellow and 2 red)
- 2-3 onions for the caramelized topping (I used 2 yellow and one Vidalia/sweet)
- 1 tbsp of crushed garlic
- 2 lbs of Idaho/Russet potatoes, peeled and cut into chunks
- 5 cups of garlic and/or chicken broth (I used 5 tsp of Garlic Better Than Bouillon + 5 cups of water)
- 1/2 cup of Sherry wine (you can use another 1/2 cup of broth if you don’t want to use wine)
- 2 tsp of dried thyme
- 1 tbsp of seasoned salt
- 1/3 cup of flour
- 1 cup of heavy cream or half & half
- 5.2 oz of Boursin Cheese (any flavor of your choice. You can use 5 oz of a brick of cream cheese instead if you can’t find the Boursin which is usually in the fancy cheese/deli section of each market)
- 2 tbsp of onion powder
- 1 tsp of garlic salt
- 1/3 cup of chives, chopped
- Shredded Mozzarella or Swiss cheese, for topping
Want it less carb-y? Use a head of chopped up cauliflower instead of the potatoes.
Serve it in a sourdough bread bowl for an even more special experience.
I STRONGLY suggest you do the caramelizing of the additional onions in a skillet for the finishing touch step. It makes it go from being already spectacular to out of this galaxy.
This immersion blender is so incredibly useful for puréeing the soup right in the IP without having to move it, in batches, to a blender. Night & day.
Get the fashionable onion googles here!
- Place the butter and oil in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting
- Once the butter’s melted and the oil’s sizzling, add in all onions, coat well with the butter and oil and let cook (while stirring occasionally) for 25 minutes total. (NOTE: This step is important so don’t skip it. Also, since the Instant Pot can only Sauté in intervals of 30 minutes and then turns itself off, it should be be done by then if it does – or you can just turn it back onto “Sauté” for another few minutes)
- Add the garlic and cook for another minute and then add in the potatoes
- Pour in the broth, sherry, seasoned salt and thyme. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” at High Pressure for 10 minutes. Quick release when done
- Optional, but worthwhile step: While the soup’s cooking/releasing (which will take a little time to come to pressure and release), heat a skillet on the stove at medium-high heat, add in the other 2 tbsp of oil and sauté another 2-3 onions for 20-25 minutes until caramelized and almost charred on some edges. They should be nice and syrupy when done. Turn the heat off and let cool in the skillet
- Once the lid comes off, take a slotted spoon and reserve about 1.5-2 cups of the onions (not the potatoes) from the pot (not the caramelized ones in the skillet) and place in a pyrex bowl. Set aside and whisk in the flour
- Now it’s time to make this an unforgettable soup. Take an immersion blender (or use a regular blender, but an immersion blender is SO much easier so you don’t have to transfer the soup to a blender and then back into the pot). Blend everything in the pot together for about 1-2 minutes until it’s puréed. The soup will thicken nicely once done.
- Then add in the heavy cream, onion powder, garlic salt and Boursin (or cream cheese). Whisk until the Boursin is totally melded into the soup (you can use the immersion blender again if you wish)
- Lastly, add back in the reserved onions and chives and stir until fully incorporated
- Ladle into bowls and top with the caramelized onion from the skillet and a few sprinkles of shredded Swiss or Mozzarella. Plus it up by serving in a sourdough bread bowl.