Instant Pot French Onion Soup

120 mins
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. 2Heat up the Instant Pot using the Sauté More function until it says HOT (roughly 8 minutes).
  3. 3Heat up the Instant Pot using the Sauté More function until it says HOT (roughly 8 minutes).
  4. 4Melt 6 tablespoons (64g) unsalted butter in the Instant Pot.
  5. 5Melt 6 tablespoons (64g) unsalted butter in the Instant Pot.
  6. 6Melt 6 tablespoons (64g) unsalted butter in the Instant Pot.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Add ½ teaspoon (2g) baking soda (NOT baking powder), then mix well.
  11. 11Add ½ teaspoon (2g) baking soda (NOT baking powder), then mix well.
  12. 12Add ½ teaspoon (2g) baking soda (NOT baking powder), then mix well.
  13. 13Sauté until onions begin to release moisture (around 5 minutes).
  14. 14Sauté until onions begin to release moisture (around 5 minutes).
  15. 15Sauté until onions begin to release moisture (around 5 minutes).
  16. 16With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to Sealing Position.
  17. 17With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to Sealing Position.
  18. 18With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to Sealing Position.
  19. 19Pressure cook at High Pressure for 20 minutes, then Quick Release.
  20. 20Pressure cook at High Pressure for 20 minutes, then Quick Release.
  21. 21Pressure cook at High Pressure for 20 minutes, then Quick Release.
  22. 22Pour the onion liquid into a large glass measuring cup and reserve it for later.
  23. 23Pour the onion liquid into a large glass measuring cup and reserve it for later.
  24. 24Pour the onion liquid into a large glass measuring cup and reserve it for later.
  25. 25Caramelize onions by using the "Saute More" function, stirring occasionally.
  26. 26Caramelize onions by using the "Saute More" function, stirring occasionally.
  27. 27Caramelize onions by using the "Saute More" function, stirring occasionally.
  28. 28Once all the liquid has evaporated, turn the heat down to "Saute Normal" and stir the onions more frequently to avoid burning.
  29. 29Once all the liquid has evaporated, turn the heat down to "Saute Normal" and stir the onions more frequently to avoid burning.
  30. 30Once all the liquid has evaporated, turn the heat down to "Saute Normal" and stir the onions more frequently to avoid burning.
  31. 31Saute onions until they are deep golden brown (roughly 22 - 30 minutes).
  32. 32Saute onions until they are deep golden brown (roughly 22 - 30 minutes).
  33. 33Saute onions until they are deep golden brown (roughly 22 - 30 minutes).
  34. 34Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with a wooden spoon.
  35. 35Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with a wooden spoon.
  36. 36Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with a wooden spoon.
  37. 37Add 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.
  38. 38Add 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.
  39. 39Add 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.
  40. 40Give it a quick mix.
  41. 41Give it a quick mix.
  42. 42Give it a quick mix.
  43. 43With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to Sealing Position.
  44. 44With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to Sealing Position.
  45. 45With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to Sealing Position.
  46. 46Pressure Cook at High Pressure for 0 (zero) minutes, then Natural Release for 20 minutes.
  47. 47Pressure Cook at High Pressure for 0 (zero) minutes, then Natural Release for 20 minutes.
  48. 48Pressure Cook at High Pressure for 0 (zero) minutes, then Natural Release for 20 minutes.
  49. 49After 20 minutes of Natural Release, carefully turn the Venting Knob to the Venting position to release the remaining pressure.
  50. 50After 20 minutes of Natural Release, carefully turn the Venting Knob to the Venting position to release the remaining pressure.
  51. 51After 20 minutes of Natural Release, carefully turn the Venting Knob to the Venting position to release the remaining pressure.
  52. 52Once the floating valve drops, remove the lid.
  53. 53Once the floating valve drops, remove the lid.
  54. 54Once the floating valve drops, remove the lid.
  55. 55While the Instant Pot is natural releasing, preheat the oven to 450°F.
  56. 56While the Instant Pot is natural releasing, preheat the oven to 450°F.
  57. 57While the Instant Pot is natural releasing, preheat the oven to 450°F.
  58. 58Slice French baguette to ¾ - 1 inch thick slices.
  59. 59Slice French baguette to ¾ - 1 inch thick slices.
  60. 60Slice French baguette to ¾ - 1 inch thick slices.
  61. 61Optional: Spread melted butter on baguette slices, then toast them in a toaster oven.
  62. 62Optional: Spread melted butter on baguette slices, then toast them in a toaster oven.
  63. 63Optional: Spread melted butter on baguette slices, then toast them in a toaster oven.
  64. 64Taste and season the French onion soup with salt (for reference, 3 large pinches of coarse kosher salt were added).
  65. 65Taste and season the French onion soup with salt (for reference, 3 large pinches of coarse kosher salt were added).
  66. 66Taste and season the French onion soup with salt (for reference, 3 large pinches of coarse kosher salt were added).
  67. 67Optional: Simmer the soup for 5 - 10 minutes using the "Saute" button to give it more body and richness.
  68. 68Optional: Simmer the soup for 5 - 10 minutes using the "Saute" button to give it more body and richness.
  69. 69Optional: Simmer the soup for 5 - 10 minutes using the "Saute" button to give it more body and richness.
  70. 70Add French onion soup to an oven-safe bowl.
  71. 71Add French onion soup to an oven-safe bowl.
  72. 72Add French onion soup to an oven-safe bowl.
  73. 73Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top.
  74. 74Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top.
  75. 75Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top.
  76. 76Place the bowls on a baking tray, then place them in a 450°F oven for 6 - 8 minutes, until the cheese melts and browns.
  77. 77Place the bowls on a baking tray, then place them in a 450°F oven for 6 - 8 minutes, until the cheese melts and browns.
  78. 78Place the bowls on a baking tray, then place them in a 450°F oven for 6 - 8 minutes, until the cheese melts and browns.
  79. 79Serve immediately.
  80. 80Serve immediately.
  81. 81Serve immediately.

Ingredients

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