Discover the ultimate recipe for a truly unforgettable meal with our **Easy Instant Pot French Onion Soup**. This **quick pressure cooker** method delivers a **healthy**, yet profoundly flavorful twist on the **classic** French delicacy. Imagine rich, savory **beef broth** combined with perfectly **caramelized onions**, all crowned with a generous layer of gloriously melted, gooey cheese – all crafted as a convenient **one-pot** wonder in your Instant Pot. Forget long hours slaving over a stovetop; this recipe brings the sophisticated flavors of France straight to your kitchen table with remarkable speed and simplicity.
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This post was originally published in 2019 and has since been extensively updated and expanded for clarity, SEO, and user experience.
Many French onion soup enthusiasts have enjoyed the comforting bowls served at popular eateries like Panera, but I assure you, this **homemade Instant Pot French Onion Soup** recipe surpasses them all. What makes it superior? The secret lies in the strategic use of red wine, which infuses the soup with an incredible depth and richness, elevating the classic flavors to a new level of culinary delight. The subtle tang and fruity notes of a good red wine complement the sweet caramelized onions beautifully, creating a complex and satisfying broth.
Furthermore, this rendition thoughtfully omits traditional bread or croutons, making it an excellent option for those following a **keto** or **low-carb** lifestyle. While the crusty bread is often a hallmark of French onion soup, the decadence of a generous topping of melted cheese ensures no flavor is sacrificed. Each spoonful offers a harmonious blend of tender onions, robust broth, and creamy, bubbling cheese, providing immense comfort without the added carbs. For those who can’t imagine French onion soup without bread, fret not! You can easily add your favorite toasted baguette slices or crispy croutons before broiling for that authentic experience.
Table of Contents
Choosing the Right Onions for Perfect French Onion Soup
The foundation of any exceptional French Onion Soup lies in the onions. For this recipe, **yellow onions**, **red onions**, or **sweet onions** (such as Vidalia) are your best bet. Each variety brings a slightly different characteristic to the table, but all caramelize beautifully, yielding that signature sweet and savory depth. Yellow onions offer a balanced flavor that becomes wonderfully mellow and sweet when cooked down. Red onions contribute a slightly more robust, peppery note initially, which transforms into a deep sweetness. Sweet onions, as their name suggests, provide the most inherent sugar, making their caramelization process particularly delightful and yielding an exceptionally mild, sugary finish.
In my tests, I often gravitate towards **2 ½ pounds of yellow onions** for a classic flavor profile. However, don’t hesitate to experiment! I’ve had fantastic results using a blend of half yellow and half red onions, which adds an extra layer of complexity to the soup’s taste. The key is to select firm, unblemished onions regardless of the type, ensuring they are fresh and ready to be transformed into culinary gold. Remember, the weight is more important than a specific number, as onion sizes can vary widely.
Key Ingredients for Instant Pot French Onion Soup
Crafting this rich and satisfying Instant Pot French Onion Soup requires a thoughtful selection of ingredients, each playing a crucial role in developing its signature flavor. Here’s a closer look at what you’ll need and why they are essential:
- **Beef Broth:** This is the backbone of your soup. Opt for a high-quality, rich beef broth for the best flavor. For an even deeper, more nourishing experience, you can substitute with **beef bone broth**, which adds extra collagen and a more profound umami.
- **Red Wine:** A dry red wine, such as Cabernet Sauvignon or Merlot, is paramount. It introduces a delightful acidity and fruitiness that cuts through the richness of the onions and broth, adding incredible complexity. Don’t worry, the alcohol cooks off, leaving only the beautiful flavor behind.
- **Garlic:** A few cloves of minced garlic will provide an aromatic foundation, complementing the sweetness of the caramelized onions without overpowering them.
- **Olive Oil & Butter:** A combination of these two fats is ideal for sautéing the onions. Olive oil helps prevent burning at higher heats, while butter adds a luscious, rich flavor that is quintessential to French cooking.
- **Yellow Onions:** As discussed, these are the stars of the show. Sliced thinly, they will slowly transform into sweet, golden perfection.
- **Bay Leaf:** This simple herb adds a subtle, earthy, and slightly floral note to the broth, enhancing its overall aroma and depth.
- **Brown Sweetener:** A touch of brown sweetener (like brown sugar or a keto-friendly alternative) helps to kickstart the caramelization process and deepen the onions’ natural sweetness. This is particularly useful in the Instant Pot, where the sauté time is often shorter than traditional stovetop methods.
- **Salt & Pepper:** Essential seasonings to bring all the flavors together and adjust to your personal preference.
Beyond the soup itself, the toppings are non-negotiable for a truly authentic experience. The best part is undoubtedly the **gooey melted cheese** on top. Traditionally, **Gruyere cheese** is used for its nutty, salty, and meltable qualities. Its robust flavor stands up beautifully to the rich soup. However, **Swiss cheese** is an excellent and readily available alternative, offering a similar mild, nutty profile and fantastic melting capabilities. While the soup is often served with croutons or toasted bread, this recipe focuses on a low-carb approach. But if you desire that classic crunch, feel free to add them! Simply place the croutons or toasted bread in your bowl before sprinkling the shredded cheese on top, creating a delicious barrier for the melting cheese.
Making French Onion Soup in the Instant Pot: Step-by-Step Guide
The Instant Pot makes preparing this classic **French Onion Soup** surprisingly straightforward, significantly reducing the traditional cooking time without compromising on flavor. Follow these simple steps to achieve a rich, comforting bowl:
- **Prepare Your Pot:** Begin by placing your Instant Pot on the **Saute function**. If your model has a “more” button for higher heat, utilize it to accelerate the caramelization process.
- **Melt Fats:** Once the pot is hot, add the butter and olive oil. Allow them to melt and shimmer, ensuring an even coating for the onions. This combination provides a rich base for sautéing.
- **Sauté Onions:** Carefully add the thinly sliced onions to the pot. Stir them frequently for about 10 minutes, or until they begin to soften and turn translucent. This initial sauté helps to kickstart the caramelization.
- **Build the Flavor Base:** Incorporate the remaining ingredients into the Instant Pot: beef broth, red wine, Better than Bouillon (if using), brown sweetener, minced garlic, dried thyme, and a bay leaf. Season generously with salt and freshly ground black pepper to taste. Stir everything well to combine, ensuring all the flavors meld.
- **Pressure Cook:** Secure the Instant Pot lid, ensuring the sealing valve is in the “Sealing” position. Select the **Manual (or Pressure Cook) function** and set the cooking time for **8 minutes** on **High Pressure**. The Instant Pot will take some time to come to pressure before the cooking cycle begins.
- **Release Pressure:** Once the cooking cycle is complete, the Instant Pot will beep. Perform a **quick release** of the steam by carefully turning the sealing valve to the “Venting” position. Stand clear of the steam, as it will be hot.
- **Serve and Broil:** Once the float valve drops and all pressure has been released, carefully open the lid. Ladle the hot, aromatic soup into oven-safe bowls. Generously top each bowl with shredded Gruyere or Swiss cheese.
- **Achieve Golden Perfection:** Place the soup bowls under a preheated broiler for 2-3 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning. Serve immediately and enjoy the comforting aroma and taste of your homemade Instant Pot French Onion Soup!
The Art of Caramelized Onions for Unbeatable Flavor
Caramelized onions are the heart and soul of an authentic French Onion Soup, providing a deep, sweet, and complex flavor that cannot be replicated. While the Instant Pot speeds up the pressure cooking, the initial caramelization step is where the magic truly happens. In your Instant Pot, you will sauté the thinly sliced onions until they become incredibly soft, developing a profound sweetness and a rich, golden-brown hue. This isn’t about simply browning them; it’s a transformative process where the natural sugars within the onions undergo the Maillard reaction, creating hundreds of new flavor compounds.
During this stage, patience is key, even with the “Saute More” function. You’ll stir the onions frequently, allowing them to release their moisture, soften, and slowly turn from opaque white to translucent, then to a beautiful golden and eventually a deeper amber. The goal is to achieve a deep, sweet flavor with a rich golden brown color, not a dark, burnt brown. As renowned culinary experts like Serious Eats often emphasize, over-cooking onions until they are very dark brown can often lead to a bitter taste, which is precisely what we want to avoid in a harmonious French Onion Soup. A perfect caramelization results in onions that are tender, jammy, and intensely flavorful, forming the magnificent savory-sweet base that makes this soup so irresistible.
Troubleshooting: How to Balance Onion Flavor in Your Soup
Given that the very essence of this soup is its onions, it’s safe to assume you appreciate their unique flavor! The goal is a perfect balance where the sweet, caramelized onions meld seamlessly with the rich broth. However, sometimes even the best cooks might find their soup to be too onion-forward or perhaps not quite balanced. If you find that you’ve used an abundance of onions and the soup base feels thin or lacking in liquid, there are simple solutions to restore harmony:
- **Add More Liquid:** The most straightforward fix is to add more **beef broth** (or beef bone broth) and/or **red wine** to the pot. Start with ½ cup at a time, stir well, and allow it to simmer briefly (if on sauté mode) to integrate the new liquid. This will help dilute the strong onion flavor and build up the overall volume of the soup.
- **Adjust Sweetness:** If the soup tastes overwhelmingly “onion-y” but also a bit too sweet from the caramelization, a splash of red wine vinegar or a squeeze of lemon juice can introduce a needed acidic counterpoint.
- **Enhance Umami:** If the onion flavor is strong but the soup feels flat, consider adding a touch more **Better Than Bouillon Beef Flavor** or a dash of Worcestershire sauce to boost the savory umami notes, which can help round out the flavor profile.
- **Season Carefully:** Always taste and adjust salt and pepper. Proper seasoning can make a huge difference in how flavors are perceived. Sometimes, a touch more salt can bring out the hidden complexities.
- **Dilute with Water (as a last resort):** If you’re completely out of broth or wine, a small amount of water can work in a pinch, but be mindful that it will dilute the richness. If using water, ensure you compensate with additional seasoning or bouillon for flavor.
Remember, cooking is an art, and taste is subjective. Don’t be afraid to experiment with small adjustments until your Instant Pot French Onion Soup is perfectly tailored to your palate.
Perfect Pairings: What to Serve with French Onion Soup
French Onion Soup, with its deep, savory, and rich flavors, makes a fantastic starter or a light meal on its own. However, pairing it with complementary dishes can elevate your dining experience to a truly memorable one. Here are some suggestions:
- **Beef Main Courses:** To maintain the beef theme and create a cohesive meal, consider pairing the soup with a hearty beef dish. My **Air Fryer Steak** is a quick and delicious option, but any well-prepared steak, from a pan-seared ribeye to a slow-cooked pot roast, will complement the soup’s robust flavors beautifully.
- **Chicken Dishes:** If you prefer poultry, chicken also makes an excellent companion. The rich broth of the soup provides a wonderful contrast to lighter chicken preparations. Try my **Instant Pot Tuscan Chicken Thighs** for a creamy, flavorful main, or the zesty **Air Fryer Cilantro Lime Chicken Thighs** for a brighter note.
- **Light Seafood Options:** For a lighter meal, seafood can provide a refreshing counterpoint. The richness of the soup pairs surprisingly well with the delicate flavors of fish. My **Pan Seared Salmon** or **Air Fryer Salmon** are fantastic additions, offering healthy fats and a tender texture.
- **Fresh Green Salad:** A crisp, refreshing green salad with a light vinaigrette is always a good choice to cut through the richness of the soup. It adds a vibrant element and essential freshness to the meal.
- **Crusty Bread (Optional):** While my recipe is designed to be low-carb without bread, for those who love it, a side of warm, crusty baguette is undeniable. You can serve it alongside for dipping into the flavorful broth, or even toast slices and place them on top of the soup before broiling for that traditional “gratinée” effect.
No matter your choice, ensure the side dishes aren’t overly complex or heavy, allowing the star of the show – your delicious **Instant Pot French Onion Soup** – to truly shine.
Freezer-Friendly Tips for Your Instant Pot French Onion Soup
One of the many advantages of making a hearty soup like this **Instant Pot French Onion Soup** is its excellent freezer-friendliness. Preparing a larger batch allows you to enjoy homemade comfort food on busy weeknights with minimal effort. Here are some essential freezer tips to ensure your soup retains its delicious flavor and texture:
- **Freeze Without Toppings:** It is crucial to freeze the soup *without* the cheese topping (and any bread or croutons, if you choose to add them). Cheese tends to become grainy and less appealing in texture after freezing and thawing, and bread will turn soggy. These elements are best added fresh just before serving.
- **Proper Cooling:** Before freezing, allow the soup to cool completely to room temperature. Transferring hot soup directly to the freezer can raise the temperature of other frozen items and potentially lead to food safety issues.
- **Portioning:** Divide the cooled soup into individual serving-sized containers or freezer-safe bags. This allows for quick and convenient thawing of just the amount you need, preventing waste. Heavy-duty freezer bags (laid flat) or airtight plastic/glass containers work best. Consider specialized freezer soup molds for perfectly portioned blocks.
- **Storage Duration:** Properly stored, your **frozen French Onion Soup** can maintain its quality for up to **3 months**. Beyond this, while still safe to eat, the quality may start to diminish.
- **Thawing and Reheating:** When ready to enjoy, transfer the frozen soup from the freezer to the refrigerator to thaw overnight. For faster thawing, you can place the sealed container under cold running water. Once thawed, reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until it is simmering and heated through. You can also reheat it in the microwave.
- **Add Fresh Toppings:** Once the soup is hot, ladle it into oven-safe bowls, add your fresh shredded Gruyere or Swiss cheese (and toasted bread/croutons, if desired), and broil until bubbly and golden, just as you would with a freshly made batch.
With these tips, you can enjoy the exquisite flavors of **homemade French Onion Soup** whenever the craving strikes, making it a fantastic meal prep option for the colder months.
More Delightful Instant Pot Soup Recipes
If you’ve fallen in love with the convenience and incredible results of making soup in your Instant Pot, you’re in luck! The pressure cooker is a versatile tool for creating comforting and flavorful soups with minimal effort. Here are some more of my favorite **Instant Pot soup recipes** you might enjoy:
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Split Pea Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Black Bean Soup
- Instant Pot Olive Garden Zuppa Toscana Soup
- Instant Pot Chicken and Dumplings
- Instant Pot Butternut Squash Soup
- Instant Pot Baked Potato Soup
Click here for a full listing of all my Instant Pot Recipes, where you’ll find even more culinary inspiration!
Easy, Instant Pot French Onion Soup
By Brandi Crawford
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Equipment
- Instant Pot
- Mandolin Slicer
- Freezer Soup Molds
Ingredients
- 2 ½ pounds yellow onions (Weigh your onions. The number of onions used will vary due to weight.)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup dry red wine (I used Cabernet Sauvignon.)
- 1 teaspoon Better than Bouillon Beef Flavor
- 2 teaspoons brown sweetener (Use Discount Code STAYSNATCHED for savings.)
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 bay leaf
- shredded gruyere or swiss cheese (Use however much you need to fit your taste. I used about 2 cups total.)
Instructions
- Preheat your oven to broil setting. This will be used at the very end to achieve that perfect melted cheese topping.
- Carefully slice the onions in half through the root end, then slice them into small, uniform pieces about ¼-inch thick. Using a mandolin slicer can make this process incredibly fast and ensure consistent thickness.
- Place your Instant Pot on the Saute mode. If your Instant Pot has an option for “more” or “high” heat, select that setting to optimize onion caramelization. Once hot, add the unsalted butter and olive oil to the inner pot and allow them to melt completely.
- Once the butter and olive oil are melted and shimmering, add all the sliced onions to the pot. Stir thoroughly to ensure they are evenly coated in the fats.
- Allow the onions to cook for approximately 10-25 minutes, stirring frequently to prevent them from scorching or burning. Continue cooking until the onions have become translucent and developed a beautiful golden-brown color. The longer you cook them, the more intensely caramelized and sweet they will become, so choose the level of caramelization you prefer.
- Next, add the beef broth, dry red wine, Better than Bouillon (if using), brown sweetener, minced garlic, dried thyme, and the bay leaf to the pot. Season with salt and pepper to taste. Stir all the ingredients well to combine, ensuring everything is thoroughly mixed.
- Secure the lid on the Instant Pot, making sure the sealing valve is in the “Sealing” position. Cook on **Manual (or Pressure Cook) > High Pressure** for **8 minutes**.
- Once the Instant Pot indicates that cooking is complete, perform a **quick release** of the steam. Carefully turn the sealing valve to the “Venting” position and allow all the pressure to release before opening the lid.
- Carefully open the pot and ladle the hot soup into individual oven-safe bowls. Top each serving generously with shredded Gruyere or Swiss cheese. Remember, cheese melts down significantly, so pile a good amount if you desire a thick, gooey layer of cheese.
- Place the bowls under the preheated broiler for 1-2 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden brown. Watch carefully to prevent burning. Serve immediately and enjoy!
Video
A video demonstration of this recipe will be embedded here soon! In the meantime, please follow the detailed instructions above.
Notes
- **Bread Option:** The traditional method of preparing French onion soup often includes bread. While this recipe is designed to be low-carb, feel free to add croutons or toasted bread if you like! Simply place the bread in your serving bowl before sprinkling the shredded cheese on top.
- **Enhanced Flavor:** Better Than Bouillon is included in this recipe to add an extra layer of rich, savory flavor to the broth. During my recipe testing, I found it significantly enhanced the overall taste. You can omit it if you prefer.
- **Wine Substitutions:** If you prefer not to use red wine, you can substitute it with an equal amount of beef broth. Alternatively, a dry white wine can also be used for a slightly different, but equally delicious, flavor profile.
- **Optional Seasoning:** For an extra layer of flavor, I sometimes like to add a pinch of McCormick’s Grill Mates Montreal Chicken Seasoning during the sautéing of the onions, which adds a lovely savory depth. This is entirely optional.
Nutrition
Calories: 454kcal
Carbohydrates: 21g
Protein: 17g
Fat: 31g
Nutrition Data Disclaimer
Macros are provided as a courtesy. This information is calculated using a third-party tool and should not be construed as a guarantee. To obtain the most accurate nutritional information for your specific recipe, we recommend calculating it with the actual ingredients you use, employing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information you rely upon is accurate, complete, and useful for your dietary needs.