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Instant Pot French Onion Soup

ByAdventures of a Nurse Hours Posted on Hours Updated On:
4.5 Stars (295 Reviews)
 Servings: 6 Total Time: 10 mins
French-onion-soup-in-Instant-Pot

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Instant Pot French Onion Soup is made with sweet caramelized onions, rich beef broth, red wine, fresh thyme, and melted Gruyère cheese for all the classic flavors of French onion soup in an easy Instant Pot recipe. Topped with toasted baguette slices and bubbly cheese, it’s a cozy restaurant-quality soup that’s perfect for chilly days and special dinners.

French-onion-soup-in-Instant-Pot

I love making this soup when I’m craving something warm and comforting that feels a little extra special. Taking the time to caramelize the onions is worth every minute because it creates the rich, sweet flavor that makes homemade French onion soup so unforgettable. 🧅🧀🍲

Why I Love This Recipe

  • The caramelized onions give the soup an incredibly rich, sweet flavor.
  • The Instant Pot makes it easy to enjoy a classic French onion soup at home.
  • Topped with a toasted baguette and melted Gruyère, every bowl feels like something from a cozy French bistro.
  • It’s perfect for chilly evenings, holidays, or when I want to serve something a little special.
  • It’s one of my favorite soups because simple ingredients come together to create amazing flavor. 🧅🧀

More French Onion Recipes

French-Onion-Soup-on-a-Spoon

Ingredient Notes

  1. Sweet Onions: Sweet onions are the star of this recipe. Slice them evenly so they caramelize beautifully and develop their rich, sweet flavor.
  2. Butter and Olive Oil: Using both butter and olive oil gives the onions incredible flavor while helping prevent the butter from browning too quickly during sautéing.
  3. Red Wine: A dry red wine adds depth and richness to the broth. If you prefer not to cook with wine, you can substitute additional beef broth.
  4. Beef Broth: A rich beef broth creates the flavorful base of the soup. I usually use Better Than Bouillon mixed with water, but your favorite beef broth works just as well.
  5. Bay Leaf and Fresh Thyme: These simple herbs add the classic savory flavor that makes homemade French onion soup so delicious. Be sure to remove the bay leaf before serving.
  6. Gruyère Cheese: Gruyère is the traditional cheese for French onion soup because it melts beautifully and has a rich, nutty flavor. If needed, Swiss or provolone are great substitutes.
  7. Baguette: Toasted baguette slices are the perfect finishing touch. They soak up the flavorful broth while supporting the melted cheese on top. 🧅🧀🍲

Be sure to check out the full recipe and ingredient list below

Instant-pot-French-onion

How To Make French Onion Soup

I caramelized my onions on the stovetop first. You can also achieve this in the Instant Pot using the sauté function. You can see how to caramelize onions on the Stovetops

Caramelized Onions:

  • Melt butter and mix with olive oil in the Instant Pot.
  • Add onions and cook on medium to low heat, stirring often, for 10-15 minutes.
  • Add 1 tablespoon of sugar and continue cooking on low for 30 minutes or until onions are golden brown.

To Make the Soup:

  • Add the caramelized onions to your Instant Pot.
  • Stir in broth and wine.
  • Add bay leaf and thyme.
  • Cook on manual high pressure for 5 minutes.
  • Perform a quick release.
  • Turn your oven on broil.
  • In oven-safe bowls, add the onion soup.
  • Place a slice of baguette on top of each bowl and top with cheese.
  • Place the bowls in the broiler until the cheese melts, about 2-3 minutes.
Caramelized-Onions

Tips I Found Helpful

  • I slice the onions as evenly as possible so they caramelize at the same rate.
  • Don’t rush the caramelizing step. The deeper golden-brown the onions become, the richer and sweeter the soup will taste.
  • I use Better Than Bouillon for a richer beef flavor, but any good-quality beef broth works well.
  • Be sure to scrape the bottom of the Instant Pot after adding the wine to loosen all the flavorful browned bits before pressure cooking.
  • Remove the bay leaf and thyme stem before serving.
  • I toast the baguette slices before adding the cheese so they stay crisp longer in the soup.
  • For the best flavor and melt, I always grate my own Gruyère cheese instead of buying it pre-shredded.
  • If your bowls are oven-safe, place the soup under the broiler for a minute or two after adding the bread and cheese until it’s hot, bubbly, and lightly golden. 🧅🧀🍲

Instant pot French onion Soup

Frequently Asked Questions

Yes! Yellow onions are a great substitute and will still caramelize beautifully. Sweet onions simply give the soup a slightly sweeter flavor.

No. If you prefer not to cook with wine, simply replace it with an equal amount of beef broth. The soup will still be delicious.

While you can freeze French Onion Soup, it’s best to do so before adding the bread and cheese topping. Freeze the soup in airtight containers for up to 3 months, then reheat and add the bread and cheese when serving.

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Simply reheat it on the stovetop or in the microwave before adding the bread and cheese topping and broiling it in the oven.

Gruyère is the traditional choice because it melts beautifully and has a rich, nutty flavor. Swiss, provolone, or a combination of cheeses also work well.

  1. Cool Down: Allow the leftover Onion Soup to cool down to room temperature before refrigerating or freezing. This helps prevent bacterial growth.
  2. Refrigeration: Transfer the cooled Onion Soup to an airtight container or a sealable plastic bag. Make sure to remove as much air as possible to maintain freshness. Refrigerate the soup within two hours of cooking. It can be stored in the refrigerator for up to 3-4 days.
  3. Freezing: If you don’t plan to consume the leftover Onion Soup within a few days, consider freezing it for longer-term storage. Pour the cooled soup into freezer-safe containers, leaving some space at the top to allow for expansion. Alternatively, you can use freezer bags. Label the containers with the date and store them in the freezer for up to 2-3 months.
  4. Thawing: When you’re ready to enjoy the frozen Onion Soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can reheat it directly from frozen, although this may take longer.
  5. Reheating: Reheat the refrigerated or thawed Onion Soup on the stovetop over medium heat or in the microwave until heated through. Stir occasionally to ensure even heating. If reheating from frozen, use a saucepan or microwave, and heat gently until thoroughly heated, stirring occasionally.
  6. Check for Freshness: Before consuming leftover Onion Soup, always check for signs of spoilage such as an off odor, unusual color, or mold growth. If the soup appears or smells questionable, it’s best to discard it.
Instant Pot French Onion Soup Pin
Our Favorite

To Serve With French Onion Soup

French-Onion-Soup-on-a-Spoon

Instant Pot French Onion Soup

Yield: 6
Cook Time: 5 minutes
Prep Time: 5 minutes
Total Time: 10 minutes

This Instant Pot French Onion Soup is a rich, comforting classic made with sweet caramelized onions, beef broth, red wine, fresh thyme, and topped with toasted baguette slices and melted Gruyère cheese. It's an easy way to enjoy restaurant-quality French onion soup at home with the help of your Instant Pot.

4.5 Stars (295 Reviews)

Ingredients

  • 5 large sweet onions
  • 1/2 cup red wine
  • 5 tbs butter
  • 1 tbsp olive oil
  • 5 cups beef broth
  • 1 bay leaf
  • 1 sprig thyme 
  • 1 cup Gruyere cheese 

Instructions

    To Caramelized the Onions:

  1. Melt butter and mix with olive oil in the Instant Pot.
  2. Add onions and cook on medium to low heat, stirring often, for 10-15 minutes.
  3. Add 1 tablespoon of sugar and continue cooking on low for 30 minutes or until onions are golden brown.

To make the French Onion soup:

  1. Add the caramelized onions to your Instant Pot.
  2. Stir in broth and wine.
  3. Add bay leaf and thyme.
  4. Cook on manual high pressure for 5 minutes.
  5. Perform a quick release.
  6. Turn your oven on broil.
  7. In oven-safe bowls, add the onion soup.
  8. Place a slice of baguette on top of each bowl and top with cheese.
  9. Place the bowls in the broiler until the cheese melts, about 2-3 minutes.

Notes

Take your time caramelizing the onions because this step creates the rich, sweet flavor that makes French onion soup so special. Deglaze the Instant Pot with the red wine, scraping up any browned bits from the bottom before pressure cooking for the best flavor. Remove the bay leaf and thyme stem before serving. Toast the baguette slices before topping the soup, then add freshly grated Gruyère cheese and broil until it's melted, bubbly, and lightly golden. Serve immediately while the cheese is hot and gooey for the ultimate bowl of homemade French onion soup. 🧅🧀🍲

Nutrition Information:
Yield: 6 Serving Size: 1 Amounts Per Serving: Calories: 306Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 986mgCarbohydrates: 22gFiber: 3gSugar: 14gProtein: 11g

Did you make this recipe?

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© Adventures of a Nurse
Cuisine: American / Category: Instant Pot Recipes

What readers are saying:

Readers who have made this recipe are raving about it! With 294 4.5-star reviews, You won’t be disappointed,

  • This is my favorite Instant Pot Soup it’s so easy to make and my whole family loved it.
    Rachael
    Wife and Mom
  • I will only make French Onion soup in my Instant Pot after trying this recipe. It’s on our meal rotation every couple of weeks. thanks!
    Kendra
    Busy Mom

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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26 Comments

  1. Hi! This looks great, but I am not a fan of wine. I understand it changes the flavor, but what is something that I can replace the wine with. I’m one of those that can spot wine the moment it touches my tongue, and I just hate it, LOL. Thanks!!!!

    Reply
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  6. Please tell me the serving size of the French onion soup. Is it 1 cup(8 oz) or 2? I count my carbs.

    Reply

  7. You should make sure you say brown sugar and not just sugar in your recipe. Just wasted an hour trying to get the onions to caramelize.

    Reply

  8. I have this in the pot now and it smells so good. I did have trouble getting my onions to caramelize in 30 minutes and after about 35 I increased the heat on the stove top. Maybe I had too deep of a pan?? Can’t wait for this to be ready though! Thank you for the recipe!

    Reply

  10. I made this and it was very good, just a bit on the sweet side. Is there a way to cut that down? Should I made put in a bit of salt?

    Reply

  11. I would not recommend using cooking wine for anything. It is just wine with a bunch of salt added. Use real wine and control your own salt input. I will make this in the near future.

    Reply

  12. 5 min cook time and 5 min prep time, yet the directions call for 30 mins to caramelize onions, 5 mins in the pressure cooker and 2-3 under a broiler. Not to mention the time to cut all the onions and gather ingredients.

    Reply
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  14. I thought it ended up too sweet, I wouldn’t add the sugar at all next time. We’re a vegetarian household so we use fake beef broth- but otherwise super simple and a delicious meal.

    Reply

  15. I made this as a first try of my Instant Pot. It was very easy. It did take a little longer to get the onions caramelized. I did add a little Worcestershire Sauce after, it was a little too sweet for me. Thank you for posting the recipe, it was a hit.

    Reply
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