I love French Onion soup, but I don’t love having to stir the pot for 30 – 40 minutes not to mention having to wash the smell of Onions out of my hair. I heard that you can make this in the Instant Pot but I can tell you I was very skeptical. I love the Instant Pot, I use it for many recipes but I believe there is a reason to use it. Traditional French Onion soup is cooked low and slow in a heavy bottomed pot or dutch oven. Once the Onions are brown, flour and white wine are added and finally it’s enhanced with Beef stock. The soup is poured into oven safe ramekins and then topped with a slice or slices of toasted baguette and sprinkled with cheese. It’s then baked or broiled in an oven where the cheese melts over the soup. What’s not to love?
Here are the ingredients and steps to make this recipe!
Ingredients
Soup
6 cups Beef stock
3 Bay leaves
2 Garlic cloves
1 – 1 inch stick Cinnamon
2 Star Anise
6 oz 170 gms Butter
4 tbsps Olive Oil 3 lbs 1.3 kgs sliced white or yellow Onions
1 tbsp Sugar
1 cup white Wine
4 tbsps Worcestershire sauce
Salt to taste
Topping
1 cup grated Parmesan
1 cup grated Cheddar & Mozzarella mix
Slices Baguettes
Olive Oil & Salt
Instructions
You can use either the Dutch Oven or the Instant Pot for this recipe – watch the video to decide
Dutch Oven
Boil the Beef stock with the bay leaves, garlic, cinnamon and star anise and keep aside
Heat the butter and oil and add all the onions
Keep stirring as the onions caramelize and add the sugar to help it along faster, this process could take 25 – 45 mins depending on your heat source and pot
Add the flour and the wine and mix
Add the beef stock, bring to the boil and simmer for about 10 mins
Toast the baguette that has been drizzled with olive oil and salt
Spoon the soup into ramekins, top with baguette and the cheese and bake or broil in the oven till the cheese had melted and is bubbling
Instant Pot
Boil the Beef stock with the bay leaves, garlic, cinnamon and star anise and keep aside
Heat the butter and oil and add all the onions
Stir the onions and add the sugar. The onions will not caramelize in the IP
Add the flour and the wine and mix
Close the Instant Pot, set to sealing mode and select Pressure Cook for 15 mins – if you get the burn alarm shut it off and allow the steam to escape
Open and add the beef stock, bring to the boil and simmer for about 5 -10 mins
Toast the baguette that has been drizzled with olive oil and salt
Spoon the soup into ramekins, top with baguette and the cheese and bake or broil in the oven till the cheese had melted and is bubbling
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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