Instant Pot French Onion Soup is a restaurant-quality vegetarian soup, with a savory and sweet flavor, instead of the bitter taste typical of the classic soup. This cozy soup is loaded with caramelized onions and topped with toasted bread and gooey, melting cheese. So delish! So come along as we learn how to make the best French Onion Soup!
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French Onion Soup Recipe:
3 tablespoons olive oil or unsalted butter
4 pounds yellow onions peeled and thinly sliced (about 5–6 large onions)
1 tbsp light brown sugar replace with 1/8 tsp baking SODA per pound of onion if on a keto diet
4 cloves garlic minced
1 tablespoon Worcestershire sauce
1/2 cup dry white wine
Salt and pepper to taste
6 cups vegetable broth or beef or chicken broth stock if you’re not on a vegetarian diet
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
4 tablespoons all-purpose flour must be dissolved in 5 tbsp of water (replace with 2 tbsp xanthan gum dissolved in 4 tbsp of water if on a keto diet or cornstarch if on a gluten-free diet)
6 slices French bread or baguette Slice bread 1-inch thick (one slice per bowl depending on the size of your bowl). Replace with keto bread or gluten-free bread
1 ½ cups Shredded cheese such as Gruyere, Asiago, Swiss, Gouda, White chedar, or Mozzarella, about ¼ cup per bowl
How to make French Onion Soup:
1. Caramelize the onions: Press the Sauté button of your Instant Pot or pressure cooker. Let it heat for 2-3 minutes and add olive oil. Add sliced onions and stir in brown sugar. Sauté for about 15-20 minutes, stirring now and then in order to not burn, or until onions are golden brown or caramelized.
2. NOTE: Because the pot is tall but not so wide, you may have to half the recipe, or cook half of the onions on the stovetop. If cooking the whole 4 pounds of sliced onions in the Instant Pot, it may take a few minutes more to caramelize. Make sure to stir them more often.
3. Add aromatics, seasonings, and liquids: Next, add minced garlic and cook for 1 minute. Then, combine Worcestershire sauce and wine. Let the wine evaporate a little and stir in salt, pepper, broth, thyme, and bay leaf.
4. Pressure Cook: Lock the lid, turn the valve to sealing, and cook on high pressure for 15-20 minutes. Let the pressure release naturally.
5. Thicken the soup: Open the pot and stir in a mixture of flour dissolved in water. Press the sauté button and cook, stirring constantly, for about 8 minutes or until the soup thickens. Can you skip the thickening process? YES! Transfer the soup to bowls and top with toasted bread and cheese.
6. Broil: Place the bowl onto a baking sheet and transfer to the top oven rack (must be about 6 inches from the heat source) and broil for 3-5 minutes, or until the cheese is golden brown, bubbly, and melted. Watch carefully in order for the cheese not to get burnt.
Music: Parisian Cafe by Aaron Kenny, YouTube’s Audio Library.