Instant Pot French Onion Soup

2h
Serves 4
https://www.pressurecookrecipes.com/instant-pot-french-onion-soup/

Directions

  1. 1Heat up the Instant Pot using the Sauté More function until it says HOT (roughly 8 minutes).
  2. 2Melt 6 tablespoons (64g) unsalted butter in the Instant Pot.
  3. 3Add ⅓ pound (151g) sliced shallot and 3⅙ pounds (1438g) sliced yellow onions in the Instant Pot, reserving the remaining ½ pound (227g) sliced yellow onions for later.
  4. 4Add ½ teaspoon (2g) baking soda (NOT baking powder), then mix well.
  5. 5Sauté until onions begin to release moisture (around 5 minutes).
  6. 6With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to Sealing Position.
  7. 7Pressure cook at High Pressure for 20 minutes, then Quick Release.
  8. 8Pour the onion liquid into a large glass measuring cup and reserve it for later.
  9. 9Caramelize onions by using the "Saute More" function, stirring occasionally.
  10. 10Once all the liquid has evaporated, turn the heat down to "Saute Normal" and stir the onions more frequently to avoid burning.
  11. 11Saute onions until they are deep golden brown (roughly 22 - 30 minutes).
  12. 12Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with a wooden spoon.
  13. 13Add minced garlic, 1 tablespoon (15ml) regular soy sauce, 1 tablespoon (15ml) fish sauce, 1 bay leaf, thyme, previously reserved ½ pound (227g) sliced onions, previously reserved onion juice, 4 cups (1L) unsalted beef stock, and 4 cups (1L) unsalted chicken stock in the Instant Pot.
  14. 14Give it a quick mix.
  15. 15With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to Sealing Position.
  16. 16Pressure Cook at High Pressure for 0 (zero) minutes, then Natural Release for 20 minutes.
  17. 17After 20 minutes of Natural Release, carefully turn the Venting Knob to the Venting position to release the remaining pressure.
  18. 18Once the floating valve drops, remove the lid.
  19. 19While the Instant Pot is natural releasing, preheat the oven to 450°F.
  20. 20Slice French baguette to ¾ - 1 inch thick slices.
  21. 21Optional: Spread melted butter on baguette slices, then toast them in a toaster oven.
  22. 22Taste and season the French onion soup with salt (for reference, 3 large pinches of coarse kosher salt were added).
  23. 23Optional: Simmer the soup for 5 - 10 minutes using the "Saute" button to give it more body and richness.
  24. 24Add French onion soup to an oven-safe bowl.
  25. 25Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top.
  26. 26Place the bowls on a baking tray, then place them in a 450°F oven for 6 - 8 minutes, until the cheese melts and browns.
  27. 27Serve immediately.

Ingredients

  • 4 pounds onions (yellow onions + shallots), sliced
  • 6 tablespoons unsalted butter
  • 0.5 teaspoon baking soda
  • 0.25 cup Sauvignon Blanc or dry white wine
  • 3 garlic cloves, minced
  • 1 tablespoon regular soy sauce
  • 1 tablespoon fish sauce (can substitute with regular soy sauce)
  • 1 bay leaf
  • 3 sprigs fresh thyme or dried thyme
  • 4 cups unsalted high quality beef stock
  • 4 cups unsalted high quality chicken stock
  • Kosher salt to taste
  • French baguette, sliced into ¾ - 1 inch thick slices
  • 4 ounces freshly grated Gruyère cheese

Equipment

Instant Pot Pressure Cooker (6qt)Pyrex Glass Measuring CupBamboo Wooden SpoonsStainless Steel GraterOven-Safe Bowls

Tips

  • Use good quality onions and stock for the best flavor.
  • Deeply caramelize the onions for richer flavors; baking soda helps speed up this process.
  • Fish sauce and regular soy sauce are secret weapons for umami flavor, but can be substituted.
  • The "Zero-Minutes" pressure cooking method uses heat from pressurizing and depressurizing stages.
  • For added texture, reserve some sliced yellow onions to add later.
  • Spread melted butter on baguette slices and toast them for an enhanced flavor.
  • Simmer the soup for 5-10 minutes using the "Saute" button for more body and richness.
  • You can double the recipe using the same pressure cooking time.
  • The soup can be frozen without the bread for up to 2 months.

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