I love French Onion soup, but I don’t love having to stir the pot for 30 – 40 minutes not to mention having to wash the smell of Onions out of my hair. I heard that you can make this in the Instant Pot but I can tell you I was very skeptical. I love the Instant Pot, I use it for many recipes but I believe there is a reason to use it. Traditional French Onion soup is cooked low and slow in a heavy bottomed pot or dutch oven. Once the Onions are brown, flour and white wine are added and finally it’s enhanced with Beef stock. The soup is poured into oven safe ramekins and then topped with a slice or slices of toasted baguette and sprinkled with cheese. It’s then baked or broiled in an oven where the cheese melts over the soup. What’s not to love?

To watch the experiment, watch the video below

French Onion Soup

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Ingredients
  

Soup

  • 6 cups Beef stock
  • 3 Bay leaves
  • 2 Garlic cloves
  • 1 – 1 inch stick Cinnamon
  • 2 Star Anise
  • 6 oz 170 gms Butter
  • 4 tbsps Olive Oil 3 lbs 1.3 kgs sliced white or yellow Onions
  • 1 tbsp Sugar
  • 1 cup white Wine
  • 4 tbsps Worcestershire sauce
  • Salt to taste

Topping

  • 1 cup grated Parmesan
  • 1 cup grated Cheddar & Mozzarella mix
  • Slices Baguettes
  • Olive Oil & Salt

Instructions
 

  • You can use either the Dutch Oven or the Instant Pot for this recipe – watch the video to decide

Dutch Oven

  • Boil the Beef stock with the bay leaves, garlic, cinnamon and star anise and keep aside
  • Heat the butter and oil and add all the onions
  • Keep stirring as the onions caramelize and add the sugar to help it along faster, this process could take 25 – 45 mins depending on your heat source and pot
  • Add the flour and the wine and mix
  • Add the beef stock, bring to the boil and simmer for about 10 mins
  • Toast the baguette that has been drizzled with olive oil and salt
  • Spoon the soup into ramekins, top with baguette and the cheese and bake or broil in the oven till the cheese had melted and is bubbling

Instant Pot

  • Boil the Beef stock with the bay leaves, garlic, cinnamon and star anise and keep aside
  • Heat the butter and oil and add all the onions
  • Stir the onions and add the sugar. The onions will not caramelize in the IP
  • Add the flour and the wine and mix
  • Close the Instant Pot, set to sealing mode and select Pressure Cook for 15 mins – if you get the burn alarm shut it off and allow the steam to escape
  • Open and add the beef stock, bring to the boil and simmer for about 5 -10 mins
  • Toast the baguette that has been drizzled with olive oil and salt
  • Spoon the soup into ramekins, top with baguette and the cheese and bake or broil in the oven till the cheese had melted and is bubbling