Updated: Nov 3, 2020
Delicious, cheese crusty French bread a top perfectly brown caramelized onions cooked all in one 1 pot, with only simple ingredients and packed with TONS of flavor. French onion soup always seemed a bit intimidating to me until I realized the instant pot is perfect for caramelizing onions without the babysitting!
Instant Pot French Onion Soup
6 servings | Cook time: 30 minutes
900 grams onions (~3 onions)
3 tbsp butter
1 tbsp Worcestershire sauce
1/2 tsp baking soda
1/2 tsp thyme
1/4 tsp garlic powder
1 tsp salt (more if needed)
1/2 tsp black pepper
1/2 tsp hot sauce (just a dash)
4 cups low sodium beef broth
1 bay leaf
3 oz swiss cheese
3 oz gruyere (I used the #traderjoes cheddar and gruyere blend)
6 1" thick French baguette slices
Preheat the oven to 350.
Slice onions into thinly sliced strips (I did this by hand but a mandolin would make this step even easier!)
If using block cheese shred both Swiss and gruyere.
Turn instant pot on sauté and butter the butter. Once melted, add in the onions to sauté.
Sauté the onions for ~5 minutes until they start to sweat and cook down, stirring occasionally.
Sprinkle in baking soda and toss to combine.
Add 1/4 cup beef broth, stir, and close lid.
Set instant pot to cook for 18 minutes.
Arrange baguette slices on a baking sheet and bake for 5-10 minutes, turning once, until they start to brown. Remove from oven.
After 18 minutes, open it with the quick release.
Turn instant pot to sauté (low setting) and cook the onions on for 3-5 more minutes allowing them to get nice and brown.
Stir in remaining broth, spices and bay leaf and simmer soup for 5-10 minutes.
Ladle soup into 6 oven-safe soup bowls arranged on a sheet pan.
Top each bowl with toasted French bread, 1/2 oz of Swiss and 1/2 oz of gruyere.
Broil the soup in the oven for 5-10 minutes or until the cheese browns and bubbles.
I would pair this with a simple salad and lean protein. Chicken Caesar salad is a go to for me!
I got creative this week and paired it with a #traderjoes peppercorn garlic boneless pork tenderloin and an arugula salad, so fresh so YUM!