French Onion Soup is so cozy, it’s literally tucked in with a blanket of croutons and gruyere cheese. Anyone in the vicinity of the kitchen will be intrigued by the seductive aroma of caramelizing onions, to the point that you may hear “Is it done yet?” more than once. But don’t give into the pressure! Good French onion soup requires patience.
Time saving tip: Toast the bread the night before or buy pre-made croutons at the store to shave a few extra steps (and minutes) off of this recipe.
Savory French Onion Soup
Time: 40 minutes
- 5-6 yellow onions, sliced into ⅛” juliennes
- 3 tbsp unsalted butter
- ½ cup red wine
- 2 tsp salt
- ¼ tsp fresh ground pepper
- 1 tsp Worcestershire sauce
- 2 sprigs thyme
- 5 cups beef broth
- 8-10 slices of baguette
- Chosen Foods Avocado Oil Spray
⅔ cup gruyere
1. Slice the onions into ⅛” juliennes (for a tutorial on how to perfectly slice an onion check out this blog post
). Set the instant pot to sauté mode for 30 minutes. Add the butter and once it melts, add half of the onions, sauté for 5 minutes, and stir. Then add the other half and stir to coat the onions with butter. Cover with the lid for 10 minutes and cook without stirring.
2. In the meantime, preheat the oven to 350°F so you can toast your baguette while the soup is cooking.
3. Uncover the pot and continue to cook the onions. Stir every 2 minutes, making sure to scrape the bottom with a wooden spoon. The onions should be caramelized and golden brown.
3. Stir in the wine and deglaze the bottom of the instant pot. Once you gently scrape the bottom, add the salt, pepper, Worcestershire sauce, thyme, and beef broth.
4. Secure the lid in its sealing position, tap the manual setting, and set the time for 5 minutes.
5. While the soup is cooking, spray baguette slices with the avocado oil spray and toast in the oven for 2-3 minutes.
When the cooking time is done, let the pressure release naturally for about 12 minutes, then release by opening the vent.
6. Open the lid carefully and taste. Adjust the seasoning as needed and remove the thyme. Ladle the soup into individual oven-safe bowls.
7. Place the soup bowls on a baking sheet and top with the toasted baguette to cover the soup. Top the baguette with 1-2 tablespoons of shredded gruyere cheese.
8. Broil the soups for 3-5 minutes. Watch closely to prevent them from burning. The cheese should be bubbly and golden brown.
9. Serve cautiously and be careful not to burn the roof of your mouth!