Instant Pot French Onion Soup
Instant Pot French Onion Soup
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.
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!
- 3 tablespoons (1/3 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
- Shaved Asiago (optional)
- Paprika, for presentation
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.
- Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl
- Put the Instant Pot on Sauté and melt the butter and oil until it sizzles
- 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!
- 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!
- 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 (and a few flakes of the Asiago, if using). Leave some of the Swiss 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
- 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