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–+ servings
Two white bowls of french onion soup, one with a crouton and one without.

Instant Pot French Onion Soup

Instant Pot French Onion Soup is the ultimate soup. Rich beef broth, sweet caramelized onions, fresh herbs, and gooey melted cheese come together making the most amazing classic French recipe ever! Made easy in a pressure cooker and with a low carb and keto option - everyone can enjoy this cozy comfort food!
5 from 1 vote
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Author Kori Butler
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soups & Stews
Cuisine French
Servings 8 servings
Calories 361 kcal

Ingredients
  

Soup

  • 3 cups thinly sliced red onions (2 to 3 small to medium)
  • 3 cups thinly sliced sweet yellow onions (2 to 3 small to medium)
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 garlic cloves (minced)
  • ½ cup dry white wine (port, sauvignon blanc, white cooking wine, or vermouth also work)
  • 32 ounces beef broth (bone broth is really good here)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon beef bouillon base
  • 3 teaspoons fresh thyme (tarragon is also nice)
  • ¼ to ½ teaspoon each kosher salt and pepper to taste
  • 2 cups gruyere cheese grated (swiss is fine too)
  • optional thickeners: ½ teaspoon of xanthan gum (low carb) dissolved in ½ teaspoon olive oil, or 1 tablespoon cornstarch whisked with 2 tablespoons of cold water.

Croutons

  • 6 slices french bread ½" thick (not for low carb or keto followers)
  • 4 tablespoons olive oil
  • salt

Instructions
 

  • Preheat oven to 425°. Brush french bread slices with oil and lightly sprinkle with salt on both sides. Place on a baking sheet and bake until crisp and golden brown, about 10 and 20 minutes. Flip halfway through baking. Remove from oven and set aside. (Tip: croutons can be made in advance)
  • Set the pressure cooker to Sauté Medium. Melt butter and olive oil in the bottom of the cooker. Add onions and sauté stirring occasionally until they are very soft and a golden color, about 15 to 20 minutes (or as needed). Do not rush this process - you want the onions super soft and caramelized. (Be careful not to burn the onions - if your pot gets too hot, turn it down to Low and continue on.)
  • Add broth, bouillon base, wine, thyme, salt, and pepper.
  • Secure the lid on the pressure cooker. Set the pressure to High for 2 minutes. Once complete, allow the pressure to release manually.
  • Dissolve the thickener in water or olive oil. Slowly whisk the thickener into the soup and stir until it starts to thicken. Adjust salt and pepper levels if needed.
  • Dish soup into oven-safe bowls and top with a crouton. Top the crouton with ¼ cup Gruyere cheese. Place bowls on a baking sheet.
  • Turn the oven to broil. Place the soup bowls in the oven and broil until the cheese is melted and bubbly on top.
  • Remove from oven and garnish with fresh thyme.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • LOW CARB, GLUTEN FREE, and KETO VARIATION: Omit the crouton or use a keto, gluten free bread that works for your plan. Use the optional xanthan gum thickener to thicken the soup slightly if needed.
  • SERVING SUGGESTIONS: Serve with a fresh green salad and a favorite salad dressing.

Nutrition

Calories: 361kcalCarbohydrates: 14gProtein: 18gFat: 15gCholesterol: 15.3mgSodium: 1150mgFiber: 2gSugar: 10g
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