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instant pot french onion soup

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Instant Pot French Onion Soup

Few soups are quite as comforting as French onion in the winter. It’s so rich and savory and lucky for us, this recipe is made in an Instant Pot to help save time (which also intensifies the aroma of the caramelized onions!).

Ingredient

    • 2 tbsp. butter
    • 2 tbsp. olive oil
    • 3 lb. yellow onions, thinly sliced
    • 3 cloves garlic, chopped
    • 1 tbsp. granulated sugar
    • 6 sprigs of thyme, plus more leaves for garnish
    • 3 tbsp. all-purpose flour
    • 1/2 c. dry white wine
    • 6 c. beef stock
    • 2 tbsp. Worcestershire sauce
    • 1 tsp. kosher salt
    • 1/2 tsp. ground black pepper, plus more for serving
    • 1 bay leaf
    • 6 slices french bread, lightly toasted
    • 1 tbsp. dijon mustard
    • 8 oz. shredded gruyere or swiss cheese

Instructions

    1. Add the butter and oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Once the butter is melted, add the onions, garlic, and sugar. Stir well to coat the onions. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
    2. 2Add the thyme sprigs. Set to SAUTE and cook 18-20 minutes, stirring occasionally, until onion broth is light golden in color.(You don’t want the onions to get too mushy.) Combine the flour and wine in a small bowl. Add wine mixture and cook for 1-2 minutes. Stir in the broth, Worchestershire sauce, salt, pepper, and bay leaf.
    3. 3Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf and thyme sprigs.
    4. 4Preheat a broiler to high heat. Spread the mustard over top of each bread slice. Spoon the soup into 6 individual ovenproof ramekins. Top each with 1 bread slice and sprinkle the cheese evenly over top.
    5. 5Place the ramekins on a rimmed baking sheet. Broil 1-2 minutes or until the cheese is melted and lightly browned. Garnish with thyme leaves and more black pepper, if desired.