Instant Pot French Onion Soup

This Instant Pot French onion soup recipe is perfect for a chilly night. It’s hearty and filling, with beef stock and sweet caramelized onions. Serve topped with a toasty baguette slice and melted Gruyere cheese for extra deliciousness.

I love Fall; there’s nothing like a hot French onion soup on a chilly day. The best part is the thick slice of toasted bread loaded with melty Gruyere cheese and all the caramelized onion.

This delicious recipe can be enjoyed as an appetizer or main dish. Made with simple ingredients, it can be easily prepared in your instant pot for a French-inspired meal without any hassle.

Almost twenty years ago, I met my husband. He loved French Onion Soup, and I had never had it before. Whenever he orders it, I sneak a bite – I love the broth with toasted bread and lots of cheese!

I’ve meant to make my own French Onion Soup for a while now, and I’m so glad I finally got around to it. This soup is everything I hoped it would be – the perfect combination of sweet onions, savory broth, and cheesy goodness. It’s a new favorite in our house!

French onion soup is a type of soup that’s usually made with meat stock and onions. It often comes gratinéed with croutons or bread covered in cheese, too. This dish has been around for a long time, but it became popular again in the United States during the 1960s because people were interested in French dishes.

Substitutions

If you’re struggling to find Gruyère or want a more affordable option, fully flavored nutty cheese that melts quickly will suffice.

Swiss, fontina, gouda, and sharp white cheddar are all great substitutes. Just make sure to select something with a strong flavor so you can use less without compromising the taste of your soup.

How To Make French Onion Soup

Start by peeling the onions, then thinly slicing them from root to stem. You should have about 10 cups of sliced onions in total.

To caramelize the onions, melt the butter in a 5 to 6-quart pot over medium heat. Add the onions and toss them around so they’re coated in the butter.

Cook the onions on medium heat, occasionally stirring, until they have softened (about 15 to 20 minutes).

Add sugar, salt, garlic powder, and pepper to the pot. Cook frequently, stirring for 10-15 minutes or until onions caramelize.

Stir in wine; cook for 1 minute or just until it evaporates.

To the Instant Pot, add beef broth and caramelized onions.

Close the lid securely and move the pressure release valve to the “Sealing” position. Press either “Manual” or “Pressure Cook,” then cook at high pressure for 5 minutes.

After cooking, press “Cancel” and use the quick release, then preheat the broiler.

Serve the soup in ovenproof bowls, topping each with 1 or 2 slices of bread and cheese.

Place the bowls on a large baking sheet and broil them for 3-4 minutes, until the bread is toasted and the cheese is melted and browned.

Pin To Pinterest.