French Onion Soup

The key to perfect onion soup is allowing the natural sugars in the onions to infuse the beef broth with sweetness. The Instant Pot® does that in a fraction of the time of the traditional cooking method for this French favorite.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Soup/Broth

CLOSED POT TIME: 50 minutes

TOTAL TIME: 1 hour 15 minutes + 5 minutes bake

RELEASE: Quick

SERVES: 4 to 6

• Cheese Croutons
• 4 cups 1½-inch bread cubes (cut from Italian country loaf )
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ cup shredded Gruyère cheese
• ¼ cup grated Parmesan cheese
• Soup
• 2 tablespoons olive oil
• 2 pounds Vidalia onions, sliced ¼ inch thick (8 cups)
• 1 teaspoon salt
• ¾ cup cream sherry
• 6 cups reduced-sodium beef broth
• 3 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper

PREP

For the croutons, preheat oven to 375°F. Place bread cubes in a large mixing bowl; drizzle with olive oil and toss to evenly distribute. Place on a foil-lined baking sheet that has been sprayed with nonstick cooking spray. Sprinkle with garlic powder. Set aside.

For the soup, select sauté on the Instant Pot® and adjust to normal. Add 2 tablespoons olive oil to the pot. When hot, add onions and salt. Sauté for 3 minutes, stirring frequently. Add sherry and cook for an additional 4 minutes. Press cancel. Add beef broth, thyme, and bay leaf. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select soup/broth. When cooking is complete, use a quick release to depressurize.

SERVE

Combine both types of cheese and sprinkle over bread cubes. Bake for 5 to 7 minutes until cheese is melted and bubbly. Season soup with salt and pepper to taste. Divide soup among bowls. Top with warm cheese croutons.