Instant Pot French Onion Soup comes together with minimal effort to result in a rich, hearty, restaurant-quality French Onion Soup that is nuanced in flavor. Topped with crusty bread and a thick layer of gooey cheese, this Instant Pot French Onion Soup recipe delivers amazing results.
When I think of classic French recipes, French Onion Soup, along with Beef Bourguignon, Quiche Lorraine, and Crepes, is high on my list of favorites.
And while French Onion Soup is quite simple to make, it can be quite time-consuming to make. Unless of course, you use your Instant Pot.
Reasons to Love Instant Pot French Onion Soup
- Restuarant-Quality Flavor. Instant Pot French Onion Soup is full of earthy, nutty flavors, and perfectly caramelized onions, just like you would expect from a French Restaurant.
- Made Faster. With the help of the Instant Pot, you need very little hands-on time compared to the classic stove-top recipe to make a rich and nuanced French Onion Soup.
- Two Easy Options for the Classic Cheese Topper. French Onion Soup is NOT French Onion Soup without the classic bread and cheese topper. I have provided directions for the classic version and an easier version (that still yields the same cheesy goodness!)
- Suitable as an Appetizer or Entree. This Instant Pot French Onion Soup makes a delicious appetizer to serve with entrees such as New York Strip Roast, Ribeye Steak, or Chicken Marsala. But this soup is rich and hearty enough to stand as a meal on its own, especially when paired with a side salad, like Copycat Panera Greek Salad.
Notes on Ingredients Needed
- Onions: For the classic sweet flavor French Onion Soup is known for, use Vidalia onions if you can find them. They are naturally sweet and lend the best flavor to this soup. However, yellow onions or another variety of sweet onions will work as well.
- Shallots: Shallots add a mild garlic flavor while enhancing the onion flavor.
- Stock: Beef broth pairs beautifully with the flavor of the onions and is classically used in French Onion Soup.
- Red Wine: A bit of dry wine adds dimension to this Instant Pot French Onion Soup. I recommend using a dry red wine that is suitable for drinking, such as Cabernet, Merlot, dry Sherry, or Marsala wine, for this recipe.
- Fresh Thyme: Fresh Thyme adds just the right earthy, floral note that is classic in this soup.
- Worcestershire Sauce: Use low sodium to control the sodium content, but the Worcestershire Sauce adds a great umami flavor.
- Brown Sugar: Brown sugar helps to bring out the caramel notes in this soup, adding to the flavor.
- Cheese: Cheese is essential for French Onion Soup. You want to select a cheese that is sharp and will cut through the rich broth and one that melts well. I use a combination of Gruyere and Parmesan, but Swiss cheese, provolone cheese, and even mozzarella cheese work.
- Bread: For the crostini made to top this French Onion Soup, I recommend using a baguette or Italian bread.
Recipe Modifications
- Vegetarian Option: Replace the beef broth with good quality store-bought or homemade vegetable broth.
- Alcohol-Free. If you don't care to cook with alcohol, replace the red wine with additional beef broth.
How to Make French Onion Soup in the Instant Pot
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
Step One: Saute the Onions and Shallots. Sauteeing the onions and shallots in olive oil is the step that will require the most amount of hands-on prep time, as we want to give the onions enough time to fully soften and caramelize. You don't have to stir constantly, but I would give your onions and shallots a stir every 45 to 60 seconds. Once golden, add the butter, along with fresh thyme, during the last few minutes of the sauteeing process. This will help prevent the butter from burning.
Step Two: Deglaze with Wine. Whenever you saute anything in the instant pot, it is crucial to remove any browned bits off the bottom of the inner pot before pressure cooking. This is crucial for preventing a burn notice. For this recipe, add in the wine (or additional beef broth), use a wooden spatula to scrape up any browned bits on the bottom of the inner pot, and allow the wine to simmer and reduce for 1-2 minutes.
Step Three: Layer Ingredients. Turn the Instant Pot OFF from the Saute function. Add in the beef stock, bay leaves, Worcestershire sauce, pepper, and brown sugar, and give a good stir to incorporate everything.
Step Five: Pressure Cook. Cook the French Onion Soup for 20 minutes on high pressure. Once the cooking time has elapsed, let the pressure release naturally, for at least 15 minutes.
Step Six: Prepare the Cheese Topper. While the pressure is releasing on the Instant Pot, use that time to prepare the cheese topper. You have two options:
- Toast sliced bread under the broiler. Top with shredded cheese and return to the broiler to melt the cheese. Ladle the soup into bowls and top with a slice of cheese-topped bread. If you want softer bread, don't toast the bread before adding the cheese.
- Ladle the soup into oven-safe bowls, top with a slice of bread, cover the bread with shredded cheese, and broil until the cheese is melted.
Step Seven: Serve. Remove the bay leaves and serve with the cheese crostini.
Storage Instructions
- To Store: French Onion Soup can be stored in an airtight container for up to 4 days. For best results, store the soup before topping it with bread and cheese.
- To Freeze: Without the cheese and bread, French Onion Soup can be frozen for up to 3 months. Transfer the cooled soup to a freezer-safe container, leaving 1-2 inches of room for expansion, and freeze for up to 3 months. Defrost the frozen soup in the refrigerator overnight before reheating.
- To Reheat: Warm the soup in heat-safe bowls in the microwave for 2-3 minutes. Alternatively for multiple servings, warm the soup in a saucepan over medium-high heat until warmed through. Broil the bread and cheese as directed. Then top the soup with the crostini immediately before serving.
More Instant Pot Soup Recipes
- Instant Pot Potato Soup
- Instant Pot Chicken Orzo Soup
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Lasagna Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Minestrone Soup
- Instant Pot Chicken Tortilla Soup
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If you enjoyed this recipe for Instant Pot French Onion Soup, I would love for you to leave a comment and rating below.
Instant Pot French Onion Soup
Ingredients
- 1 tablespoon olive oil
- 4 cups thinly sliced Vidalia Onions
- 2 shallots thinly sliced
- 1 tablespoon unsalted butter
- ½ tablespoon fresh thyme leaves
- ½ cup dry red wine or additional beef stock
- 4 cups low-sodium beef stock
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon brown sugar
- 2 dried bay leaves
- ½ teaspoon pepper
- salt to taste
- 8 slices Italian or French Bread cut into 1 inch slices
- ½ cup Gruyere Cheese shredded
- ¼ cup Parmesan Cheese grated
Instructions
For Instant Pot French Onion Soup
- Turn the Instant Pot to saute, being sure is on normal heat. Use the +/- buttons to adjust if needed. Add in the oil and let heat briefly. Once heated, add in the onions, and shallots and saute until the onions break down and begin to caramelize, stirring occasionally. This takes about 10 minutes. Add in the butter and fresh thyme leaves and saute for another minute or two.
- Add in the red wine (or additional beef broth), and allow to saute for 1-2 minutes, while stirring and scraping up any browned bits from the bottom of the inner pot. After two minutes, turn the Instant Pot OFF by hitting cancel.
- Add in the beef stock, bay leaves, Worcestershire sauce, pepper, and brown sugar.
- Place the lid on the pressure cooker and be sure the vent knob is sealed. Set the cook time for 20 minutes on high pressure by hitting the manual or pressure cook button and using the +/- buttons to adjust the cooking time. Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.
- Remove the bay leaves and ladle the soup into serving bowls to be topped with the cheese topper.
For Crostini Topper
- Preheat the broiler. Place sliced bread on a baking sheet and broil for 2-3 minutes per side until the bread is just toasted. Remove from the oven and top each slice of bread evenly with shredded cheese. Broil until cheese has melted--watch carefully! Ladle the soup into bowls and top with crostini.
- Alternatively, ladle soup into oven-safe serving bowls and place on a baking sheet. Top with a slice of bread and sprinkle evenly with cheese. Place baking sheet in the oven and broil until cheese has melted and browned. Watch carefully so the bread does not burn. Be careful serving, as the bowl will be hot.
Susanne
I'm usually picky about French onion soup, but we loved this one. We had enough for two meals. I love that you can sautée the onions in the Instant Pot, and they taste great carmelized. We will definitely be making this again.
Kristen Chidsey
Thank you so much for sharing, Susanne! I appreciate you taking the time to leave a review.
Michelle
Found this recipe to be incredibly bland. The whole appeal of French onion soup is the bold flavoring, and this one fell quite flat. Should have known when the instructions were to add the brown sugar after sautéing the onions, which doesn’t allow the onions to truly caramelize, and also only sautéing for 10 minutes rather than other recipes that call for 40. Sadly would not make again.
Kristen Chidsey
I am so sorry you found this soup to be bland. It has rave reviews here and on pinterest.
Linda Perry
I used a slightly different recipe (used venison) but followed the cooking instructions and the soup was fabulous! The directions work with basically any onion soup recipe i think. Also, I find that I personally like stronger seasonings so for any recipe as a general rule I double the amount of everything except salt. This has served me well. Thank you for great cooking directions
Terri
Yum! Made this tonight and it was simply amazing! Thank you!
Kristen Chidsey
You are very welcome! I am so happy to hear you enjoyed!
Marylou
I'm making this again for the second time today. I decided to try it for my son who is visiting tomorrow, and French Onion soup is his favorite. Problem was, I ate so much of the first batch, I had to make it again so I'd have some he could take home with him. Delicious! Just like a fancy restaurant appetizer! My son is coming over to help me with something, and he'll be very pleased with this treat! Thank you
Kristen Chidsey
I am sure your son will greatly appreciate you making this soup for him! And I love hearing you enjoyed it as well!
Sandra Miller
I followed the directions completely, used a good cab, and it tasted like hot wine. Yuck!
Kristen Chidsey
Hi Sandra! I am sorry you had this issue, but you are the first person to report this. Using just 1/2 cup of wine and cooking it off should not result in an overpowering taste, just give the soup rich undertones.
Laurie
I was presented with a 5# bag of sliced white onions from a local charity’s hoagie sandwich fund raiser. I had everything else for the recipe, so I gave it a try. The onions caramelized nicely - I’ve dabbled in Indian recipes, and they slowly caramelize white onions to flavor their daals, so I figured the white onions would be an OK sub to use. My soup turned out a tad sweet - may be the sodium overload in restaurant versionshas masked the natural flavor . My red wine was semi dry - I’d make sure I had a really dry wine and Videlias next time to compare, and perhaps cut the brown sugar by a teaspoon or so. The instructions and cheese blend for the Crostini were spot on and delicious.
Penny Lane
Never had it before but fixed this tonight and it’s DELICIOUS. I SUBSTITUTED the French bread for Texas garlic toast & will definitely fix this again. Thank you for sharing the recipe
Richard Monje
Best ever
Amanda
This was amazing! I love French onion soup but never have enough time to prepare it— instant pot for the win!
Kristen Chidsey
I am so glad you were able to easily enjoy one of your favorites Amanda. Thanks for sharing.
Miranda
Delicious and very thorough directions! A bit sweet but could have been my onions. Definitely we will be making again.
Tara
A found it a bit sweet, but other than that it was lovely. Next time I will add more salt.
Kristen Chidsey
Be sure to use dry red wine, which will help balance the sweetness. Or you can decrease/omit the sugar next time 🙂
Terri G.
Made this French onion soup today and we had it for lunch. It was awesome! I did not add any salt and did not red to add any when the soup was eaten. This is definitely a make again recipe! My husband rates all my recipes. He said 9 on a scale of 1 to 10. Ten being the highest rating.
Thanks for this recipe!
Kristen Chidsey
I am so glad you enjoyed Terri! Thank you for taking the time to leave a review.
Stacey
What size IP does this fill up? Curious if I can increase and fit in 8qt...?
Kristen Chidsey
Hi Stacey, you can easily double this in an 8 quart. I hope you enjoy!
Cricket
One of my first attempts in using my new Instant Pot. It was so tasty I am making a vegan version today to give to my son and his fiancée for their lunches this week. (Substitute vegetable broth and omit butter.) They will enjoy it too. Thank-you.
Ashley F
Thanks for the tips on how to prepare the crostini, we went with the more traditional way and it worked great!
Kristen Chidsey
Awesome! So glad you enjoyed Ashley
Suzy
This is the best thing I've made in the instant pot! I love french onion soup.