Instant Pot French Onion Soup

Warm up with Instant Pot French Onion Soup! Made in the electric pressure cooker before finishing in the oven, this hearty soup is hard to beat.

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings servings

Calories 578kcal

Chop and measure out the 3-4 medium yellow onions. Set aside.
Measure out the red wine, as well as the beef broth. Set aside.
Turn on the Instant Pot to the Sauté setting. Set the timer for 30 minutes.
Melt 4 tablespoons unsalted butter in the Instant Pot.
When butter is bubbling, add the sliced onion.
Cook slowly, constantly stirring, as the onions cook down.
When the Instant Pot Sauté setting turns off after the 30 minutes are up, set it again for another 15 minutes.
Cook the onions until caramelized and brown.
Set to the Sauté setting for another 15 minutes.
Deglaze with 1 cup red wine, scraping the bottom of the Instant Pot.
Pour in 4 cups beef broth. Sprinkle in the 5 sprigs fresh thyme, and stir to combine.
Give it a taste, then add Salt and pepper, if necessary.
Simmer for the rest of the 15 minutes, then bake in the oven or serve with a little shredded cheese and a toasted piece of bread on top.

Preheat your oven’s broiler. Slice the ½ loaf crusty bread into an even amount of slices for your bowls.
Ensure your bowls are oven-safe, and place them on a large baking sheet.
Spoon the French Onion Soup into the bowls.
Top each bowl with 1-2 pieces of crusty bread, then sprinkle some of the shredded gruyere cheese on top of that.
Broil for 5-8 minutes, or until the cheese is gooey and browned.
Let cool for 5-10 minutes, then serve.

If your bread isn’t stale, slice, and bake at 350°F for 10-20 minutes, or until dried and crunchy.