Name: Instant Pot French Onion Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 2 tblsp vegetable oil; 4 medium onions, sliced; 1 tsp salt; 1 tsp dried thyme, see notes 1; 1/2 cup(s) red wine; 8 cup(s) beef broth or stock, see notes 2; 2 tblsp sherry vinegar; 3 slices bread, halved and crusts removed; 3 slices Swiss cheese, halved

Ingredients

Servings:

2 tblsp

vegetable oil

medium onions, sliced

1 tsp

salt

1 tsp

dried thyme, see notes 1

1/2 cup(s)

red wine

8 cup(s)

beef broth or stock, see notes 2

2 tblsp

sherry vinegar

slices bread, halved and crusts removed

slices Swiss cheese, halved

Directions 7 steps | 45 Minutes

Step 1

Set the Instant Pot to sauté. Add the vegetable oil and onions to the pot.

Step 2

Sauté the onions for 15 minutes, or until they start to lightly brown and become translucent. Turn off the sauté setting on the Instant Pot.

Step 3

Stir in the salt, thyme, red wine and beef broth to the pot. Secure the lid and double-check that the vent is closed. Set to manual high pressure and set the timer for 10 minutes.

Step 4

When the timer goes off, allow the pressure to release naturally for 10-12 minutes before quick-releasing the pressure. Be careful not to stand over the cooker while the pressure is being released as the steam is very hot.

Step 5

Stir in the sherry vinegar to the soup and season with salt and pepper, to taste.

Step 6

Make the cheese crouton. Turn the oven to broil. Place the slices of bread on a baking sheet. Top each slice of bread with a slice of Swiss cheese. Broil the cheese crouton for 4-5 minutes, watching carefully to make sure the cheese does not burn.

Step 7

Ladle the French onion soup in bowls or cups and top with a cheese crouton. Enjoy!

Notes:

Two fresh thyme sprigs may be used in place of dried thyme. Remember to remove the thyme sprigs before serving.
Use low sodium beef stock or broth, if desired.

Nutrition Per Serving

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CALORIES

222

FAT

9.4 g

PROTEIN

12.5 g

CARBS

19.1 g