Instant Pot French Onion Soup with Cheesy Toasts
A big pile of sliced onions gets a head start on the sauté setting, then pressure-cooks with beef broth, thyme, and a splash of balsamic until deeply sweet and savory, so you get that slow-simmered flavor in about an hour. Each bowl is crowned with a broiled baguette toast and melted Swiss and Gruyère.
1 hr 5 mins
6 servings
Ingredients
- 3 cloves of Garlic
- 3 pounds Yellow Onion
- 2 tablespoons All-Purpose Flour
- 12 slices of French Bread
- 1 cup Gruyère Cheese
- 1 cup Swiss Cheese
- ¼ cup Unsalted Butter
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar
- 1 tablespoon Balsamic Vinegar
- 6 cups Low-Sodium Beef Broth
- 1 tablespoon Worcestershire
- 1 Bay Leaves
- ½ teaspoon Black Pepper
- 4 sprigs of Thyme (Fresh)
- ½ cup Dry White Wine
Directions
- Set a 6-quart Instant Pot to Sauté (normal). Melt the butter, then add the onions, salt, and sugar. Cook, stirring every couple of minutes, until the onions are very soft and light golden, 18 to 20 minutes. If they start to stick, add a tablespoon of water and scrape the bottom.
- Stir in the garlic and cook 1 minute. Sprinkle in the flour and stir 1 minute more.
- Pour in the wine and scrape up every browned bit from the bottom of the pot, which helps avoid a burn warning. Simmer 1 minute.
- Add the broth, Worcestershire, balsamic vinegar, thyme, bay leaf, and pepper. Press Cancel, lock the lid, and set the valve to Sealing.
- Pressure cook on High for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release the rest.
- While the soup cooks, heat the broiler with a rack about 6 inches from the heat. Toast the baguette slices on a baking sheet until golden, about 1 minute per side. Mix the two cheeses and pile them onto the toasts. Broil until melted and bubbly, 1 to 2 minutes, watching closely.
- Open the lid, remove the bay leaf and thyme stems, and taste for salt and pepper. Ladle into bowls and float 2 cheesy toasts on top of each.
