Classic French onion soup loaded with caramelized onion, beef broth, and topped with gooey cheese, This DELICIOUS and Tasty dish is a crowd pleaser and is made in the pressure cooker to save you time!
I’ve been craving caramelized onions lately and I couldn’t think of a better way to enjoy them then with this French onion soup. This tasty flavor-packed soup is all cooked in the pressure cooker. It’s super easy to make and only requires a few simple ingredients. It makes a great lunch or dinner in the fall and winter and will fill your home with a warm aroma.
The only step that takes time is caramelizing the onions. They take about 15-20 minutes to fully caramelize so make sure to set time aside for the caramelizing part. After the onions are caramelized, a few tablespoons of flour, garlic, and the broth is then added.
I used College Inn® Beef Broth because it is deep and rich and has the perfect amount of flavorful herbs and spice. It takes the soup to the next level and adds several layers of flavor and the deep dark color that is a must in French onion soup! After adding the broth, the pressure cooker is set for just 5 minutes because the beef broth is already complex in flavor and has already simmered for hours. From there you can ladle the soup into small soup bowls, top with a slice or two or toasted bread and a sprinkle of cheese, broil for a few minutes and enjoy!
Instant Pot French Onion Soup
- 2 pounds yellow onions peeled and sliced
- 4 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 3 cloves garlic minced
- 3 tablespoons flour
- 2 32 oz cartons College Inn beef broth (or 8 cups)
- 2 tablespoons balsamic vinegar
- For serving:
- 6 to asted baguette slices
- 2 cups grated Gruyere or swiss, parmesan, mozzarella
Place onions, butter, and sugar in a pressure cooker or Instant Pot. Sautee for 15-20 minutes or until onions are golden brown and caramelized. Be sure to keep an eye on them so they don't burn.
Add the flour and garlic. Stir for 1 minute or until the flour is cooked through. Add the broth and balsamic vinegar. Seal pressure cooker and set heat to high pressure; Set cooking time to 5 minutes. After the time is done, release pressure by allowing steam to vent, then remove the lid.
To Serve: Preheat broiler and move oven rack to top position. Spoon broth into 4-6 ovenproof serving bowls. Top with a slice of toast and a generous sprinkle of cheese. Set the bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Serve immediately and enjoy!
This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.