Make the classic and delicious French soup in half the time thanks to your Instant Pot or pressure cooker.
Choose regular onions over the sweet varieties, since theyll tend to have more flavor.
The traditional cheese is Gruyere (and thats what Ive used here).
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Its nutty, slightly sweet taste complements the beefy, oniony broth.
If you cant find Gruyere, use Jarlsberg, Emmental, or any Swiss cheese for a similar substitute.
Sharp cheddar would be tasty, too.
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Storing and Freezing French Onion Soup
This soup will keep for about five days in the fridge.
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You will use every minute of this to saute the onions.
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Add the butter or oil to the pressure cooker.
Be careful not to splash hot liquid on yourself.
Do this until the saute cooking program has ended after 30 minutes and the pot turns off automatically.
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At this point, the onions should be caramelized and golden brown.
While the pot is off but still hot and the onions are sizzling, add the sherry.
Use a wooden spoon to thoroughly scrape any remaining fond from the pot bottom.
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Stir in the broth, Worcestershire, thyme, bay leaf, and pepper.
(The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
When you are ready to serve the soup, discard the bay leaf.
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Taste the soup for seasoning, adding salt and/or pepper if needed.
Preheat the broiler on your oven and line a baking sheet with aluminum foil.
Heap a pile of the Gruyere cheese onto each baguette slice.
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Grind one or two grinds of black pepper on top of each slice.
Broil for 3-5 minutes, or until the cheese is bubbly and beginning to brown.
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Coco Morante