Instant Pot French Onion Soup
The Instant Pot caramelizes the onions and makes a delicious pot of French onion soup in about half the time it takes using conventional methods.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3pounds onions (yellow or sweet onions)
- 8ounces Gruyère cheese
- 6tablespoons butter (unsalted)
- ½teaspoon baking soda
- 1clove garlic (pressed or finely minced)
- Optional: 2 tablespoons dry sherry (or red wine)
- 2quarts beef stock (unsalted or low sodium, divided)
- 1 ½teaspoons kosher salt (or to taste)
- ¼teaspoon ground black pepper
- 2teaspoons Worcestershire sauce
- 1bay leaf
- 2sprigs thyme
- 6to 12 slices French baguette (depending on size; toasted)
- Optional garnish: thyme leaves or chopped chives
Instructions
Step 1
Gather the ingredients.Step 2
Slice off the ends of the onions, and then slice the onions in half lengthwise; peel them and cut into 1/4-inch slices. Slice the onions by hand, or use a food processor with the slicing disc. Shred the Gruyére cheese, and refrigerate it until you are ready to assemble the topping.Step 3
Choose the sauté function on the Instant Pot and adjust it to the lowest setting. When the pot is hot, add the butter and swirl it around until it is melted and begins to bubble. Add the onions and baking soda and sauté, stirring frequently, until the onions soften and " sweat ," or about 3 to 4 minutes. Add the garlic and cook for 1 minute longer. Cancel the sauté function.Step 4
Add about 1/4 cup of the beef stock (or 2 tablespoons of sherry or red wine and 2 tablespoons of stock) to the onions and lock the lid in place. Turn the steam release valve to the sealing position. Choose the pressure cook or manual button, high pressure, and set the time for 18 minutes. When the time is up, carefully turn the steam release valve to venting to release the steam quickly.Step 5
Choose the sauté function and continue to cook, stirring constantly, until much of the liquid has evaporated and the onions are deep golden brown.Step 6
Add the salt, pepper, beef stock, Worcestershire sauce, the bay leaf, and thyme. Turn the sauté function to the highest setting and bring the soup to a boil. Turn the sauté function to the lowest setting and simmer for 10 minutes.Step 7
Remove and discard the bay leaf and thyme sprigs. Taste the broth and adjust the seasonings.Step 8
Preheat the broiler. Place oven-safe bowls on a baking sheet and fill them with soup. Place a slice or two of toasted bread on the soup and cover with a generous amount of the shredded Gruyére cheese. Broil the soup about 4 to 6 inches from the heating element until the cheese is melted and the bread is nicely browned around the edges.Step 9
Garnish each serving with thyme leaves or chopped chives and enjoy!