This Instant Pot French Onion Soup is rich, deeply caramelized, and finished with toasted baguette and melted Gruyère cheese.
A classic comfort food made easier with pressure cooking, perfect for cozy dinners or entertaining at home.
Instant Pot Recipe | French Onion Soup
Winter’s coming. (name that HBO series). As the cold weather approaches, we’re thinking about wonderful soup recipes to try this year. It’s comfort food in a bowl, or in this case, a cup.
Our French Onion Soup made in the Instant Pot is pretty easy to make, with hearty ingredients to warm your soul.
When was the last time you spoiled yourself with something delicious? Well, if you are a diehard foodie like me, it was probably yesterday, or maybe even an hour ago. But that’s the perks of being “about that foodie life,” right?
We’re always game for entertaining ourselves with the best of the best when it comes to our foodie experiences.
Making French Onion Soup in the Instant Pot
For the past couple of weeks, I have discovered how easy it is to make homemade French Onion Soup in our Instant Pot.
Before my discovery, for some strange reason, I was under the impression that French Onion Soup was a complicated process attempted by professional chefs and the like.
But after doing a bit of research, I learned otherwise. My biggest dilemma is deciding whether to use red wine or the traditional sherry.
Either works, but I decided to use the red wine, and I am glad that I did.
The wine added an incredibly rich flavor, and if you’re a foodie, it is pretty much all about the flavor!
One of the reasons I have fallen in love with this recipe is how easy it is to make; nothing too complicated about it, and that’s always a good characteristic in any recipe.
My version of French onion soup started with me looking in the fridge and pantry. I had leeks on hand, and since leeks are a part of the onion family, I figured, why not?
Plus, leeks are milder and sweeter than a yellow onion, and with two tablespoons of butter, I was on my way.
I wish you could smell what’s going on here; the aroma of leeks cooking in unsalted sweet cream butter is so freakin’ good!
Next, I removed the leeks +garlic and added four large sweet Vidalia onions, sliced thin on a mandolin, along with two more tablespoons of unsalted sweet butter.
There are two crucial keys to making perfect caramelized onions: cooking them slow and low, and, of course, using quality butter doesn’t hurt either.
Sauté the sliced onions for twenty-five to thirty minutes.
The onions should be browned, soft, and I prefer mine with crispy edges.
Getting the onions cooked down is the heart and soul of this French Onion Soup.
Next, transfer the caramelized onions into a large bowl along with the sautéed leeks. Add one tablespoon of butter into the Instant Pot.
When the butter is melted, scatter three tablespoons of flour into the Instant Pot and continue cooking the butter and flour mixture until it loses its raw flour taste, about 3 minutes.
Continue cooking the flour, then add 1 tablespoon of coarse sea salt and 1/2 tablespoon of freshly ground black peppercorns.
Pro-tip. The longer you cook the roux, the more intense the flavor you will achieve.
Also, cooking roux requires you to stir it constantly to prevent it from burning. Traditionally, there are three roux types: a white roux, a blond roux, and a dark roux.
The two ingredients for roux are equal weights of flour and fat; in this case, the fat of choice is butter.
Here, we use 3 tablespoons of flour and 3 tablespoons of butter. I made a slightly darker blond roux, which took between 12 and 15 minutes.
It’s not unusual to find many French Onion Soup recipes that use wine.
I used what I had on hand, a lovely 2016 Bourboux, which worked perfectly.
Plus, the wine adds more liquid volume than the sherry would.
I also made additional caramelized onions to serve atop the slices of the toasted French baguette.
Which cheese to use in a French Onion Soup Recipe
Although traditional French Onion Soup calls for Gruyère cheese, which isn’t French-produced, go figure.
But I raised the bar and used a cave-aged Gruyère variety, which was so much better than regular Gruyère and well worth the additional expenditure.
You can also use a good Parmesan or Emmenthal.
Although I toasted the Gruyère and caramelized onion-topped baguette in the oven on a high broil setting, I used my handy chef’s torch to add a bit of char to the additional cheese.
How to make French Onion Soup in the Instant Pot
6-8 servings
Ingredients:
- 5 large sweet Vidalia onions, thinly sliced (4 for soup, 1 for baguette topping)
- 2 leeks, thinly sliced (white and light green parts only)
- 3 large cloves of garlic, minced
- 1 stick unsalted butter, plus five tablespoons, divided
- 3 tablespoons all-purpose flour
- 2 quarts unsalted beef stock
- 1 1/2 cups red wine (Bordeaux works beautifully)
- 1 tablespoon coarse sea salt, divided (plus more to taste)
- 1 tablespoon freshly cracked black peppercorns, divided (plus more to taste)
- 2–3 sprigs fresh thyme
- 1 bay leaf
Equipment:
Directions:
- Slice all onions and leeks. Set one sliced onion aside for topping the baguette. Mince the garlic.
- Remove the lid from the Instant Pot and press Sauté. Add 1 tablespoon of butter. Once melted, add leeks and garlic with a pinch of salt and pepper. Sauté until softened and slightly translucent, about 5–7 minutes.
- Use a slotted spoon to transfer to a large bowl. Set aside.
- Add 2 tablespoons of butter to the pot.
- Add the four sliced onions and cook on Sauté, stirring often, until deeply caramelized and golden brown, about 30–35 minutes. Do not rush this; this is where the flavor lives.
- Transfer onions to the bowl with leeks and garlic.
- Add 3 tablespoons of butter to the Instant Pot.
- Once melted, whisk in 3 tablespoons of flour. Cook, whisking constantly, until the roux turns slightly darker than blond, about 10–12 minutes.
- Gradually whisk in remaining salt and pepper (divided) and the Red wine, a little at a time, until smooth and lump-free.
- Slowly pour in the beef stock, whisking constantly.
- Return caramelized onions, leeks, and garlic to the pot. Add thyme and bay leaf if using.
- Cancel Sauté.
- Secure the lid and set to Pressure Cook (High) for 10 minutes. Allow Natural Release for 10 minutes, then carefully Quick Release remaining pressure.
- Remove thyme sprigs and bay leaf. Taste and adjust seasoning as needed.
For serving:
- 2–4 slices French baguette, sliced 1-inch thick
- 1 cup Gruyère cheese, cave-aged or traditional, shaved or grated
Toasted baguette loaded with caramelized onion and melted Gruyère cheese.
- To make the toast, spread softened unsalted sweet cream butter or olive oil on both sides of a one-inch thick slice of French baguette.
- Place a skillet over medium-high heat. When the skillet is hot, toast both sides of the bread until they are golden brown.
- Remove the toast from the skillet and place the toast on a cutting board.
- Add 2-3 tablespoons of shaved Gruyère cheese to each slice of bread, then melt the cheese with a chef’s torch.
- Top each cheesy slice of toasted bread with caramelized onions, then serve with steaming cups or bowls of French Onion Soup.
Why this French Onion Soup is different from the rest.
This French Onion Soup has lots of intense flavors; it’s a bit heartier than a classic version, with leeks, hints of garlic, and additional caramelized onions.
I also served the soup in these beautiful Rae Dunn mugs, a nice homey touch.
Can I Make French Onion Soup Ahead Of Time?
Yes, you can! And this would also be a great way to save time, especially if you are making this recipe for a party!
French onion soup tastes even better the next day. Make the soup up to 2 days ahead, let it cool completely, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or using the Sauté function on low.
Can I Freeze French Onion Soup?
You can freeze the soup without the bread and cheese.
Let it cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.
Add a fresh baguette and Gruyère just before serving.
What’s The Best Onion To Use?
Sweet onions, such as Vidalia or Walla Walla, are ideal.
They caramelize beautifully and deliver a rich, balanced sweetness without bitterness.
Do I Have To Use Red Wine?
No, but it adds depth. If skipping wine, substitute with additional beef stock and add one tablespoon of balsamic vinegar for acidity.
Can I Use The Broiler Instead Of A Chef’s Torch?
Yes. Place the cheese-topped baguette slices under the broiler for 1–2 minutes, watching closely until the cheese is melted and bubbly.
Be sure to watch your baguette slices!
Can I Make This Vegetarian?
Swap beef stock for a high-quality vegetable stock and add a splash of soy sauce or Worcestershire-style vegetarian sauce to deepen the flavor.
You’ll also want to swap the cheese out for a vegan cheese.
With minimal ingredients, you will be slurping this delicious, perfectly suited-for-fall soup in no time flat.
And this toasted baguette loaded with caramelized onion and melted Gruyère cheese is perfect for dippin’.
But don’t take my word for it, this one you will have to try for yourself, and I don’t think you will mind at all.
Bon appétit!
This is one French Onion Soup recipe to keep on hand as the temperature begins to drop! So good!
Find more soup recipes below:
50+ Quick & Easy Instant Pot Soup Recipes Your Family Will Love
30-Minute Recipe: Instant Pot Lasagna Soup
French Onion Soup
Ingredients
- 5 large sweet Vidalia onions thinly sliced (4 for soup, 1 for baguette topping)
- 2 leeks thinly sliced (white and light green parts only)
- 3 large cloves of garlic minced
- 1 stick unsalted butter plus five tablespoons, divided
- 3 tablespoons all-purpose flour
- 2 quarts unsalted beef stock
- 1 1/2 cups red wine Bordeaux works beautifully
- 1 tablespoon coarse sea salt divided (plus more to taste)
- 1 tablespoon freshly cracked black peppercorns divided (plus more to taste)
- 2-3 sprigs fresh thyme
- 1 bay leaf
Instructions
- Slice all onions and leeks. Set one sliced onion aside for topping the baguette. Mince the garlic.
- Remove the lid from the Instant Pot and press Sauté. Add 1 tablespoon butter. Once melted, add leeks and garlic with a pinch of salt and pepper. Sauté until softened and slightly translucent, about 5–7 minutes.
- Use a slotted spoon to transfer to a large bowl. Set aside.
- Add 2 tablespoons butter to the pot.
- Add the four sliced onions and cook on Sauté, stirring often, until deeply caramelized and golden brown, about 30–35 minutes. Do not rush this; this is where the flavor lives.
- Transfer onions to the bowl with leeks and garlic.
- Add 3 tablespoons butter to the Instant Pot.
- Once melted, whisk in 3 tablespoons of flour. Cook, whisking constantly, until the roux turns slightly darker than blond, about 10–12 minutes.
- Gradually whisk in remaining salt and pepper (divided) and the Red wine, a little at a time, until smooth and lump-free.
- Slowly pour in the beef stock, whisking constantly.
- Return caramelized onions, leeks, and garlic to the pot. Add thyme and bay leaf if using.
- Cancel Sauté.
- Secure the lid and set to Pressure Cook (High) for 10 minutes. Allow Natural Release for 10 minutes, then carefully Quick Release remaining pressure.
- Remove thyme sprigs and bay leaf. Taste and adjust seasoning as needed.
Notes
For serving:
- 2–4 slices French baguette, sliced 1-inch thick
- 1 cup Gruyère cheese, cave-aged or traditional, shaved or grated
Toasted baguette loaded with caramelized onion and melted Gruyère cheese.
- To make the toast, spread softened unsalted sweet cream butter or olive oil on both sides of a one-inch thick slice of French baguette.
- Place a skillet over medium-high heat. When the skillet is hot, toast both sides of the bread until they are golden brown.
- Remove the toast from the skillet and place the toast on a cutting board.
- Add 2-3 tablespoons of shaved Gruyère cheese to each slice of bread, then melt the cheese with a chef's torch.
- Top each cheesy slice of toasted bread with caramelized onions, then serve with steaming cups or bowls of French Onion Soup.
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