🧅 What Makes This Recipe So Good
Classic French onion soup is full of deep flavor, and this Instant Pot version is no different. It’s earthy, nutty, and a little bit sweet, with the natural flavors of the caramelized onions balanced by the savoriness of the beef broth. Crusty French bread and a layer of creamy Gruyère cheese round everything out beautifully, making the entire dish incredibly satisfying. It’s truly restaurant-quality, and it’s done all in the comfort of your own kitchen. The traditional soup is a bit of a time commitment, but the Instant Pot cuts that cook time down significantly. Plus, other than the broiling at the end, the whole recipe is done right in the Instant Pot. That means cooking’s a breeze and clean up’s even easier. If you want, you can prepare your soup earlier in the day, and keep it in the Instant Pot using the “warm” setting. When it’s time for dinner, ladle the soup into ramekins, top it with French bread and cheese, and broil the topping right before serving. Perfect for Thanksgiving or Christmas or any other occasion when you need to tackle as much as you can as early as you can.
👩🏼‍🍳 Chef’s Tips
Adding a little sugar to the Instant Pot won’t make your French onion soup taste overly sweet, so don’t worry about that! It actually speeds up the caramelization process by drawing out the onions’ natural moisture. To help things along even more, once you stir in the salt and sugar, cover the Instant Pot with the large lid from your pots and pans. Leave the lid off once you add the red wine, since that needs to evaporate. Be careful with the broiler. For one thing, it’ll make the ramekins and the baking sheet super hot, so handle with care. Mainly, though, you don’t want to burn the French bread or the Gruyère, which can happen in a matter of seconds if you’re not watching closely. Our Instant Pot French onion soup only needed about 60-70 seconds under the broiler for perfect doneness. Watch yours closely and if you’re unsure, err on the side of “underdone”. Be sure to deglaze the Instant Pot well after caramelizing the onions. That means scrape the bottom of the insert with your wooden spoon or spatula. If you don’t, you may have onions or garlic stuck to the bottom of the insert. Then, once you start the Manual High Pressure function, you’re very likely to get a burn notice on the Instant Pot.
♨️ Other Instant Pot Recipes You’ll Love
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