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French Onion Soup

2.8 from 49 votes

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