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French Soup made in the Instant Pot
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French Onion Soup

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.
Course: Crockpot - Instant Pot Recipes, Soup
Servings: 7

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.

  1. 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.
  2. Place a skillet over medium-high heat. When the skillet is hot, toast both sides of the bread until they are golden brown.
  3. Remove the toast from the skillet and place the toast on a cutting board.
  4. Add 2-3 tablespoons of shaved Gruyère cheese to each slice of bread, then melt the cheese with a chef's torch.
  5. Top each cheesy slice of toasted bread with caramelized onions, then serve with steaming cups or bowls of French Onion Soup.