Instant Pot French Onion Soup
Instant Pot French Onion Soup
French Onion Soup
There's nothing better than hot, super cheesy, filling soup when fall and winter comes! This soup is almost exactly like the one my mother used to make when I was young. How she did it then to seamlessly, I have no idea. Now I make it for her. This is so easy in comparison to old time cookin! Although it's not entirely a set-it-and-forget-it recipe, which the Instant Pot usually spoils us on, it's still so easy. Any type of home made soup is worth the extra effort and love you can add into it, not to mention fresh!
All these ingredients can be found at your local Aldi, who says you need to be rich to indulge like the French! The wine is only $3.99 USD! You don't need to spend a lot on cooking wine or even name brand wine. And a glass goes great with the soup. Every other ingredient you need for this recipe is very inexpensive. I've altered this recipe slightly and included the original recipe link that inspired me. Try either one you'll love them both! If you don't have fresh thyme use dry. If you don't have beef broth, use 4 bouillon cubes and 4 cups water. You won't have to add additional salt. The main thing with this recipe is timing. Try to stay in the suggested time frames for each step, and your soup will be full of flavor!
I hope you and your family enjoy this delicious soup as much as we do! It helps us stay a lot more cozy once the snow starts to fall.
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Originally inspired by this recipe
- Instant Pot French Onion Soup | Well Plated by Erin
Instant Pot French Onion Soup is a quick and easy way to make French onion soup in an electric pressure cooker. A classic French onion soup recipe that tastes like Julia Child and Ina Garten recipes but is easy and more healthy!
Some of the ingredients
- 3-4 large Yellow Onions, quartered in slices
- 1 Shallot, quartered
- 1 Bay Leaf
- 1/2 tsp thyme, fresh or dry
- 4 garlic cloves, minced
- 3 tbsp unsalted butter
- 32 oz beef stock
- 4 cups beef broth
- Cheese swiss, provolone, and mozzerella
- Salt & Pepper to taste
- 1/ 2 cup red wine cabernet sauvignon
- 1/2 tsp worchestershire sauce
- Slice your onions and shallot then mince your garlic. Set your instant pot to the saute function and add the butter. Allow the butter to melt. Then add the onions, garlic, thyme and saute for about 5-6 minutes.
- Add the bay leaf and 3 tablespoons of water. Set the instant pot on 20 minutes of high-pressure seal with the lid. When done do a quick release of the steam.
- Once the 20 minutes is up and steam is released, set the instant pot back to the saute function. Allow the onion, garlic, and spices to saute again for another 5-10 minutes to evaporate some of the extra liquid.
- While still on the sautee setting, add 1/2 cup of sauvignon red wine (drink the remaining bottle lol). Allow this to cook for about 10-15 minutes, stirring often. When 10-15 minutes is up remove the bay leaf.
- Finally add the beef stock, broth, and Worcestershire sauce, and let this cook another 35 minutes on the sautee setting. When the 35 minutes is up, add salt and pepper to your preference.
- While the soup is cooking, prepare your bread. Toast or broil the bread and lay your cheese on top. If you toast you'll have to add the cheese on top unmelted. Broiling is a lot tastier. If you broil the bread, slice it into slices about 3/4 inch thick and lay the cheese on top, then broil for about 2 minutes. Make sure to line your pan with foil and olive oil spray to prevent sticking.
- When the soup is done, place your bread into bowls or a big soup mug, add more cheese to your preference and ladle the soup on top! Enjoy!
I love Instant Pot soups!
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