Description
A comforting and flavorful Instant Pot French Onion Soup made with caramelized onions, beef broth, and topped with cheesy baguette slices. Perfect for a cozy dinner any night of the week!
Ingredients
Units
Scale
For the Soup:
- 3 tablespoons unsalted butter
- 3 very large yellow onions or Spanish onions, halved and sliced 1/4 inch thick (about 2 1/2 pounds)
- 2 cloves garlic minced (about 2 teaspoons)
- 2 springs fresh thyme
- 1 bay leaf
- 1/2 cup dry red wine such as Cabernet Sauvignon
- 4 cups beef bone broth or beef stock
- 4 cups beef stock
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Topping:
- 8 to 12 slices small baguette cut about 3/4-inch thick
- 4 ounces freshly grated Gruyère cheese or Swiss, white cheddar, fontina, and gouda
Instructions
- Sauté Onions: Turn the Instant Pot to sauté. Add butter, onions, garlic, thyme, and bay leaf. Cook until onions soften.
- Pressure Cook: Seal the Instant Pot and cook on HIGH pressure for 20 minutes. Release pressure.
- Add Wine and Broth: Simmer wine with onions, then add bone broth and stock. Cook until thickened.
- Prepare Topping: Broil baguette slices with cheese until golden brown.
- Serve: Ladle soup into bowls and top with cheesy baguette slices.
Notes
- Leftover soup can be stored in the fridge for up to 3 days.
- For freezing, store soup without cheese and baguette for up to 3 months.
- To reheat, warm soup on stovetop or microwave and prepare fresh baguettes with cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
