French Onion Soup

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

French Onion Soup
Caramelized onions, hearty Beef Stock, and broiled cheese combine to make a deeplysavory soup that is perfect as the first course of a dinner party.
cuisine icon Cuisine
French, Modern, Moroccan
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
1-2 hours, 8 servings, and Chilis Recipe Book by Kelly Jaggers, balsamic vinegar, bay leaf, beef broth, beef stock, contributed, cook 80 min, dried thyme, french, garlic cloves, grated gruyère cheese, ground black pepper, I Love My Instant Pot®Soups, instant pot french onion soup, instant pot recipe, instant pot soup, instant pot soup recipe, light brown sugar, medium, modern, moroccan, prep 10 min, pressure cook, pressure cooker recipes, salted butter, sauté, slices french baguette, soup, soup recipes, Stews, sweet onions, white wine

prep icon Prep Time
10 min
cook icon Cook Time
80 min

serving icon Servings
8 servings
Ingredients
  • 6 tbsp salted butter
  • 3 lbs sweet onions
  • 1 tbsp light brown sugar
  • 1/4 cup white wine
  • 2 garlic cloves
  • 1 tbsp balsamic vinegar
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 4 cups beef stock
  • 4 cups beef broth
  • 8 slices French baguette
  • 1 cup grated Gruyère cheese
Instructions
  • Press the Sauté button on the Instant Pot® and melt 3 tablespoons butter. Add onions and brown sugar. Cook until onions are just tender, about 5 minutes. Press the Cancel button. Close lid, set steam release to Sealing, press the Manual button, and adjust time to 15 minutes. When the timer beeps, quick-release the pressure and press the Cancel
  • Drain off the excess liquid from pot. Return pot to machine and press the Sauté button. Add remaining butter, and cook, stirring frequently, until onions are caramelized and brown, about 15–20 minutes.
  • Add wine to pot and scrape up any browned bits from pot. Press the Cancel button. Add garlic, vinegar, bay leaf, thyme, pepper, stock, and broth to pot. Close lid, set steam release to Sealing, press the Manual button, and set time to 20 minutes. When the timer beeps, let pressure release naturally, about 20 minutes. Press the Cancel button, open lid, and stir well. Remove and discard bay leaf.
  • Press the Sauté button and simmer soup for 10 minutes, stirring often, to thicken. While soup simmers, heat oven broiler.
  • Divide soup into heatproof soup bowls. Place a slice of bread on each bowl, then divide cheese over bowls. Broil for 3–5 minutes, or until cheese is bubbling and brown. Serve hot.
Notes
  • PER SERVING
    CALORIES: 277
    FAT: 11g
    PROTEIN: 11g
    SODIUM: 394mgFIBER: 3g
    CARBOHYDRATES: 33g
    SUGAR: 10g
  • *Manual and Pressure Cook buttons are interchangeable
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