This Instant Pot French Onion Soup recipe delivers the rich, savory depth of classic French onion soup in a fraction of the time. Imagine the comforting aroma of perfectly caramelized onions and a robust broth, topped with crusty bread and melted cheese, all ready to savor in under an hour thanks to your pressure cooker.
There’s a reason French Onion Soup stands as a beloved classic on menus worldwide. Its profound flavor, derived from deeply caramelized onions and a savory broth, coupled with a luxurious cheesy crouton, is the epitome of culinary comfort. Traditionally, achieving this depth of flavor requires hours of slow simmering on the stovetop, a labor of love that many home cooks simply don’t have time for on a weeknight. But what if you could unlock that same incredible taste and texture in a fraction of the time? This Instant Pot French Onion Soup recipe makes that dream a delicious reality.
As the cooler days approach and soup season beckons, our cravings turn to hearty, warming dishes. And what could be more comforting than a classic French onion soup? The good news is, you don’t need to spend all day stirring onions over a hot stove to achieve that rich, authentic flavor. Our trusty Instant Pot takes care of the hard work, significantly cutting down on cooking time while still delivering an intensely flavorful and absolutely delicious soup. This recipe is poised to become one of your go-to pressure cooker favorites for fall and winter gatherings, or simply a cozy night in.
French Onion Soup holds a special place in my family’s heart, and the Instant Pot has become an indispensable tool for bringing this and many other favorites to our table quickly and easily. Along with this incredible soup, we frequently enjoy my Instant Pot Pot Roast and crave-worthy Instant Pot French Dip Sandwiches. These recipes are pure comfort food at its best, proving that delicious, home-cooked meals don’t have to be complicated or time-consuming.
Why the Instant Pot is Your Best Friend for French Onion Soup
The Instant Pot isn’t just a time-saver; it’s a flavor enhancer, especially when it comes to a dish like French Onion Soup. Its sauté function provides consistent heat, perfect for the crucial caramelization step, while the pressure cooking environment quickly infuses all the ingredients, creating a deeply developed broth that tastes like it simmered for hours. The sealed pot prevents moisture loss, concentrating flavors and aromas, which is essential for a rich, restaurant-quality soup. Say goodbye to endless stirring and constant monitoring – the Instant Pot handles it all with ease, delivering maximum flavor with minimal effort.
Mastering the Art of Caramelized Onions in Your Instant Pot
The heart and soul of any outstanding French Onion Soup lie in its perfectly caramelized onions. This step, often the most time-consuming in traditional recipes, is surprisingly efficient in the Instant Pot. The deep golden-brown color and sweet, savory flavor of caramelized onions form the fundamental base of the soup’s complexity. Don’t rush this stage; it’s where the magic happens and is key to achieving that authentic, deep umami taste that defines French Onion Soup. With the Instant Pot’s sauté function, you’ll achieve beautifully tender and flavorful onions ready to transform into an exquisite soup.
Gather Your Ingredients: What You’ll Need for the Best Instant Pot French Onion Soup
Crafting a truly spectacular French Onion Soup begins with selecting the right ingredients. Each component plays a vital role in building the layers of flavor that make this soup so irresistible. Here’s a detailed look at what you’ll need:
- Onions: I primarily use large yellow onions for their balanced sweetness and sharpness once cooked down. For an even more complex flavor profile, feel free to use a mix of yellow and sweet onions (like Vidalia). You’ll need about 2 pounds, sliced thinly and evenly to ensure consistent caramelization.
- Butter and Olive Oil: This dynamic duo is essential for the initial sautéing of the onions. The butter adds a rich, creamy flavor and helps with browning, while the olive oil has a higher smoke point, preventing the butter from burning and ensuring a smooth caramelization process.
- Brown Sugar: A small amount of packed brown sugar significantly aids in the caramelization process, lending a beautiful color and enhancing the natural sweetness of the onions. This helps accelerate the browning and deepens the overall flavor.
- Garlic: Freshly minced garlic is an aromatic powerhouse. Added towards the end of the caramelization process, it infuses the onions with a pungent, savory depth without burning.
- Spices: Dried thyme and a Bay leaf are classic additions that provide an earthy, herbaceous backbone to the broth. Salt and freshly ground black pepper are crucial for seasoning and bringing out all the flavors.
- Worcestershire Sauce: While not strictly traditional, a tablespoon of Worcestershire sauce is a secret weapon that adds an incredible layer of umami and savory depth. It’s highly recommended for a richer, more profound flavor.
- Beef Stock: The quality of your beef stock makes a huge difference. Opt for a good quality, low-sodium beef stock or broth to control the overall saltiness of your soup. This allows you to season it perfectly to your taste. I also add water to balance the richness and ensure enough liquid for the pressure cooking.
- Baguette: For the iconic toasted topping, a fresh French baguette is ideal. Its crusty exterior and soft interior are perfect for soaking up the broth and holding the cheese. Sourdough or other crusty French bread varieties also work wonderfully.
- Cheese: Gruyere cheese is the gold standard for French Onion Soup due to its excellent melting properties and nutty, savory flavor. For an extra layer of creaminess and a slightly different tang, I sometimes like to add a bit of shredded gouda to the mix.
How to Make French Onion Soup in the Instant Pot: A Step-by-Step Guide
Making this classic comfort food in your Instant Pot is surprisingly straightforward. Follow these steps for a perfect batch every time:
- Prepare Your Onions: Begin by thinly slicing your yellow onions. Aim for uniform slices, as this ensures they cook evenly and caramelize beautifully.
- Sauté the Aromatics: Turn on your Instant Pot and select the “Sauté” setting. Once the display reads “HOT,” add the olive oil and unsalted butter. Let the butter melt, then add the sliced onions to the pot. Cook the onions, stirring occasionally, until they become translucent and begin to soften. This initial softening can take about 5-7 minutes.
- Enhance Caramelization: Stir in the minced garlic and packed brown sugar. Continue to cook the onions, stirring more frequently now, until they achieve a rich, golden-brown caramel color. This caramelization process is crucial for flavor development and may take at least 10-15 minutes, depending on your Instant Pot and onion quantity. Don’t rush this step, and stir well to prevent burning.
- Deglaze the Pot: Pour in about half a cup of beef stock. Immediately use a wooden spoon to scrape the bottom of the pot thoroughly, ensuring all browned bits (fond) are loosened. This deglazing step is vital for two reasons: it adds immense flavor to your soup, and it prevents the Instant Pot from displaying the “BURN” message during pressure cooking.
- Add Remaining Ingredients: Once deglazed, add the remaining beef stock, water, dried thyme, Bay leaf, salt, pepper, and Worcestershire sauce to the pot. Stir everything gently to combine.
- Pressure Cook: Secure the lid on your Instant Pot and switch the sealing valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 7 minutes on high pressure. The Instant Pot will take about 10 minutes to build pressure before the cooking cycle begins.
- Release Pressure: Once the cooking cycle is complete and the Instant Pot beeps, press the “Cancel/Off” button and unplug your appliance. Allow a 2-minute natural pressure release (NPR) before carefully switching the valve to the “Venting” position for a quick pressure release (QPR). Be cautious of the steam.
- Prepare Toppings: While the soup is cooking or releasing pressure, slice your French baguette into thick rounds and shred your Gruyere (and Gouda, if using) cheese.
- Broil and Serve: Ladle the hot soup into oven-safe soup bowls. Top each bowl generously with baguette slices, ensuring they’re submerged enough to soak up the broth, then pile on the shredded cheese. Place the bowls on a baking sheet and broil in a preheated oven for 2 to 3 minutes, or until the cheese is bubbly, melted, and golden brown. Serve immediately and enjoy the ultimate comfort!
What if I don’t have oven-proof soup bowls?
No oven-safe bowls? No problem! You can still achieve that glorious cheesy topping. Simply slice your baguette and arrange the slices on a baking sheet sprayed lightly with cooking spray. Generously top each bread slice with shredded cheese. Broil for a few minutes until the cheese is melted and golden brown. Keep a close eye on it, as it can burn quickly! Once done, carefully place these cheesy toasts on top of each soup bowl just before serving. It’s a fantastic alternative that delivers the same delicious experience.
Storing Leftovers: Enjoy Your Soup Later
This Instant Pot French Onion Soup is so good, you might not have any leftovers! But if you do, they store beautifully. Any remaining soup should be transferred to an airtight container and refrigerated for up to 5 days. You can also freeze this soup for up to 3 months. When freezing, omit the cheesy bread topping and add it fresh upon reheating for the best texture. Thaw frozen soup in the refrigerator overnight and reheat gently on the stovetop or in the microwave. The flavors actually deepen overnight, making it just as delicious the next day!
Expert Tips for Instant Pot French Onion Soup Success
Elevate your French Onion Soup game with these pro tips:
- Onion Selection: While yellow onions are my go-to for their classic flavor, don’t hesitate to experiment. A blend of yellow and sweet onions, like Vidalia, can add another dimension of flavor, making the soup slightly sweeter and even more nuanced. Ensure they are sliced uniformly for even cooking.
- Worcestershire Sauce Magic: This ingredient is a game-changer. While optional, it adds an incredible layer of umami and depth that truly enhances the savory notes of the beef stock and caramelized onions. Don’t skip it if you want that extra punch of flavor!
- Baguette Thickness: When slicing your baguette, aim for thicker slices, about ½ to ¾ inch. Thicker slices are less likely to sink into the soup or fall apart under the cheese and broth, ensuring a satisfyingly sturdy and cheesy topping.
- Cheese Choice: Gruyere is the classic for a reason – its nutty, earthy flavor and perfect melt are unmatched. However, don’t be afraid to customize! I love adding a blend of Gruyere and Gouda for a creamier, slightly milder cheese pull. Other good options include provolone or Swiss cheese.
- A Touch of Wine: For an even deeper, more authentic French flavor, consider adding about ¼ cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) or dry sherry after deglazing the pot, letting it simmer for a minute or two before adding the rest of the liquid.
- Prevent the “BURN” Message: The most crucial step to avoid the dreaded Instant Pot “BURN” message is thorough deglazing. After caramelizing the onions, add a small amount of liquid and scrape every single browned bit from the bottom of the pot. Any stuck-on food can trigger the burn sensor. If you do get a “BURN” message, check out my Instant Pot Burn Message post for detailed troubleshooting!
More Instant Pot Recipes You’ll Love
If you’re loving the convenience and incredible results of cooking with your Instant Pot, you’ll want to explore more of our pressure cooker recipes. From hearty soups to satisfying main dishes, your Instant Pot can do it all!
- Instant Pot Chicken Noodle Soup: A timeless classic, made quick and easy.
- Instant Pot White Chicken Chili: Creamy, spicy, and perfect for chilly evenings.
- Instant Pot Ham and Bean Soup: Hearty, flavorful, and incredibly satisfying.
For even more culinary inspiration, feel free to browse our dedicated Instant Pot category, where you’ll find a treasure trove of quick and delicious recipes designed for your pressure cooker.
New to the world of Instant Pot cooking? Don’t worry! I’ve got you covered. Check out my comprehensive Instant Pot Guide for Beginners. It’s packed with all the essential information you need to confidently get started with your new appliance and master pressure cooking. If you ever encounter the “BURN” message, my dedicated post on Instant Pot Burn Message will explain why it happens and, more importantly, how to resolve it and save your delicious dish!
If you make this irresistible Instant Pot French Onion Soup, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can see your delicious creation and leave a comment!
Instant Pot French Onion Soup
Pin Recipe
Ingredients
- 2 lbs yellow onions sliced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 3 tablespoons packed brown sugar
- 1 teaspoon dried thyme
- 1 Bay leaf
- 1 tablespoon Worcestershire sauce
- 4 cups beef stock
- 2 cups water
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 French baguette
- 1 cup shredded Gruyere cheese see note
Instructions
- Press “saute” setting on your Instant Pot. Once the display reads HOT, add oil and butter.
- Add onions and stir in. Cook onions stirring once in a while, until translucent.
- Add garlic and brown sugar and stir well.
- Cook onions until caramelized (rich, golden brown, caramel color). This may take at least 10 minutes. Stir so they won’t burn.
- Add ½ cup of beef stock and deglaze the bottom of the pot by scraping it with a wooden spoon. You want to make sure there is no cooked on spots or the Instant Pot will display the BURN message.
- Add remaining liquid, thyme, Bay leaf, salt and pepper.
- Close the lid and switch valve to sealing position.
- Press manual setting and adjust timer to 7 minutes. The Instant Pot will beep and start building up pressure.
- Once the cooking cycle is done and the Instant Pot beeps, press “cancel/off” button and unplug your IP.
- Wait 2 minutes, then switch the valve to venting position to release the pressure.
- Slice baguette and shred the cheese.
- If broiling in the oven: fill oven-safe soup bowls with soup, top with baguette slices and cheese. Broil for 2 to 3 minutes until toasted.
Notes
Classic French onion soup is topped with Gruyere cheese toasted on a slice of a baguette; I actually like to add gouda to the mix.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.