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side view of instant pot french onion soup
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5 from 4 votes

Instant Pot French Onion Soup

This Instant Pot French Onion Soup is loaded with buttery caramelized onions, a rich and flavorful broth, ooey-gooey, melty cheese and homemade crispy croutons!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dinner, Lunch, Soup
Cuisine: American, French
Keyword: cheesy, instant pot, red onions, sweet onions
Servings: 4 people
Calories: 661kcal
Author: Jennifer Debth

Equipment

Scale

Ingredients

  • 4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 3 large red onions thinly sliced
  • 3 large sweet onions thinly sliced
  • 1 tablespoon brown sugar
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 1/2 cup red wine can replace with grape juice or more broth
  • 1 (32 oz) carton beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • 1 batch homemade croutons
  • 4 tablespoons finely grated parmesan/romano/asiago blend
  • 4-8 slices provolone cheese
  • 1 cup shredded gruyere I recommend an apple smoked variety for the best flavor

Instructions

  • Hit SAUTE on your 6 quart Instant Pot.
  • Once it reads HOT, melt butter and oil together.
  • Add in onions, brown sugar, salt, and pepper.
  • Cook, stirring regularly for 30 minutes. The Instant Pot may turn off, simply hit SAUTE again.
  • Stir in garlic in the last 30 seconds.
  • Deglaze with red wine, scraping any brown bits off the bottom to avoid a BURN notice, then hit CANCEL.
  • Stir in beef broth, Worcestershire, and bay leaves.
  • Cover and lock the lid - make sure the pressure valve is pointed towards SEALING.
  • Cook on HIGH pressure for 10 minutes.
  • Allow the Instant Pot to naturally release for 10 minutes, before flipping the valve to release any remaining pressure.
  • Remove the bay leaves, stir in balsamic vinegar, then taste and re-season, if necessary.
  • Place 4 oven safe bowls on a rimmed baking sheet, then fill each bowl evenly with the soup.
  • Top each bowl with the croutons, parmesan blend, provolone, then gruyere.*
  • Broil in the oven for 1-5 minutes, or until the cheese is bubbly and golden brown.
  • Serve immediately and enjoy!
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Nutrition

Serving: 1person | Calories: 661kcal | Carbohydrates: 42g | Protein: 24g | Fat: 42g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 2034mg | Potassium: 714mg | Fiber: 4g | Sugar: 21g | Vitamin A: 893IU | Vitamin C: 19mg | Calcium: 666mg | Iron: 2mg