If you love the flavor of French onion soup, but don't want to spend hours making it, this is your solution!

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onions, butter, paprika, salt, and black pepper. Cook and stir about 4 minutes. Add wine; close and lock the lid. Select manual and high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add sherry and select saute mode. Cook for 3 minutes, scraping up any browned bits from the bottom of the pot.

  • Add 6 cups broth and bay leaf to the pot. Close and lock the lid; select manual and high pressure and set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  • Meanwhile, mix flour and remaining 1 cup broth together in a bowl.

  • Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Set pressure cooker to saute and remove and discard bay leaf. Add flour-broth mixture, and cook and stir until soup is thickened, about 10 minutes. Season with salt and black pepper.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Ladle soup into oven-safe serving bowls and top each with slices of baguette and Gruyere cheese. Broil soup bowls until bread is toasted and cheese is melted, 1 to 3 minutes.

Nutrition Facts

487 calories; protein 20.7g; carbohydrates 58.2g; fat 18.7g; cholesterol 51.5mg; sodium 1552.4mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2019
So I sautéed the onions for about 20 minutes and added 2 Teaspoons of fresh thyme. Increased the bay leaves by one so 2 Bay leaves I did not add salt But the flavor was lacking so I added some Johnny s French dip beef au jus. Which you can find in the store. To taste. Added no flour. Did not eat thick soup. I wold give it a 5 after all of my additions. Of course a glass of red wine t o pair. Read More

Most helpful critical review

Rating: 2 stars
12/04/2018
French Onion soup is one of my favorite kinds of soup and I always love trying different variations. I like that this one saves a lot of time but the flavor and deep color is unfortunately lacking. Because you are basically skipping the caramelization of the onions it really is necessary to make sure there are plenty of additional flavors and seasonings added in. First off I would probably use red wine instead of white. I ended up adding in some Worcestershire sauce a splash of balsamic and some fresh thyme. Salt and pepper were also necessary. Next time I'd probably use more sherry and another bay leaf. I would also use less flour or skip the whole flour/water step. I really did not like the gravy-like consistency it gave the soup. This recipe certainly made for a quick dinner though! Read More
(6)
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
12/04/2018
French Onion soup is one of my favorite kinds of soup and I always love trying different variations. I like that this one saves a lot of time but the flavor and deep color is unfortunately lacking. Because you are basically skipping the caramelization of the onions it really is necessary to make sure there are plenty of additional flavors and seasonings added in. First off I would probably use red wine instead of white. I ended up adding in some Worcestershire sauce a splash of balsamic and some fresh thyme. Salt and pepper were also necessary. Next time I'd probably use more sherry and another bay leaf. I would also use less flour or skip the whole flour/water step. I really did not like the gravy-like consistency it gave the soup. This recipe certainly made for a quick dinner though! Read More
(6)
Rating: 5 stars
01/10/2019
So I sautéed the onions for about 20 minutes and added 2 Teaspoons of fresh thyme. Increased the bay leaves by one so 2 Bay leaves I did not add salt But the flavor was lacking so I added some Johnny s French dip beef au jus. Which you can find in the store. To taste. Added no flour. Did not eat thick soup. I wold give it a 5 after all of my additions. Of course a glass of red wine t o pair. Read More
Rating: 2 stars
10/21/2018
We might try it again however we will be changing some things. We felt it was too much black pepper I would cut that in half. We will also be cutting the Paprika in half also. I feel some more Sherry might help it also. The color wasn't quite right. Read More
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