Go Back
–+ servings
Instant Pot French Onion Soup

Instant Pot French Onion Soup: Comfort in Every Spoonful

This Instant Pot French Onion Soup is a warm, comforting dish that combines caramelized onions and Gruyere cheese, ready in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Butter Adds richness and helps in sautéing
  • 4 cups Yellow Onions Thinly sliced; caramelizes for sweetness
  • 1 teaspoon Salt Essential for flavor enhancement
  • ½ teaspoon Pepper Adjust to suit your taste
  • 1 tablespoon Dried Thyme Infuses herbal note; use fresh if available
  • 1 tablespoon Flour Thickens the soup; skip for gluten-free
  • ½ cup Red Wine Elevates flavor; can be omitted
  • 4 cups Beef Broth Hearty base; substitute with vegetable broth for vegetarian
For Serving
  • 1 loaf Baguette Crunchy topping; gluten-free bread alternative
  • 1 cup Gruyere Cheese Melts to create a creamy finish; substitutes include Swiss, Emmental, or mozzarella

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Set your Instant Pot to sauté mode and melt 4 tablespoons of butter. Add 4 cups of thinly sliced yellow onions and sauté for about 15 minutes, stirring occasionally, until golden brown and caramelized.
  2. Sprinkle in 1 teaspoon of salt, ½ teaspoon of pepper, 1 tablespoon of dried thyme, and 1 tablespoon of flour. Stir thoroughly to coat the onions and keep sautéing for an additional 2 minutes.
  3. Pour in ½ cup of red wine and sauté for another 1-2 minutes. Scrape the browned bits from the bottom of the pot to deglaze.
  4. Add 4 cups of beef broth to the pot and stir gently. Secure the lid and set to high pressure for 5 minutes.
  5. Carefully perform a quick release of the pressure. Open the lid and give the soup a good stir.
  6. Preheat your broiler. Ladle the soup into oven-safe ramekins and top with a slice of baguette and Gruyere cheese. Broil for about 2-3 minutes until the cheese is melted.
  7. Remove the ramekins from the oven and allow to cool slightly. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best flavor, choose yellow onions. For thicker soup, add cornstarch slurry after pressure cooking. Store in airtight containers for up to 1 week or freeze for 3 months without toppings.

Tried this recipe?

Let us know how it was!