Instant Pot French Onion Soup

Name: Instant Pot French Onion Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European
Ingredients: 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 Be; 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 pepp; 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

7 steps

Prep:30minCook:1h

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!

Updated at: Thu, 17 Aug 2023 12:16:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories267.9 kcal (13%)

Total Fat16.1 g (23%)

Carbs10.9 g (4%)

Sugars5.5 g (6%)

Protein8.4 g (17%)

Sodium1679.1 mg (84%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonssalted butter

1 tablespoonvegetable oil

2 teaspoonslight brown sugar

4onions

big, i used 1 of each, vidalia/sweet, red, yellow and spanish

4 cupsbeef broth

i used 4 cups of water mixed with 4 teaspoons of be

1 cupred cooking wine

or any dry red wine you have lying around

1 teaspoondry thyme

1 teaspoonworcestershire sauce

not shown in the video but i do add this

1bay leaf

¼ teaspoongarlic powder

1 teaspoonsalt

½ teaspoonpepp

croutons

you can buy a small bag of your flavor choice in any market or make your own

Instructions

Step 1

Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl

Step 2

Put the Instant Pot on Sauté and melt the butter and oil until it sizzles

Step 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!

Step 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!

Step 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 (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

Step 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

Step 7

ENJOY!

View on pressureluckcooking.com

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