Instant-Pot French Onion Soup

Name: Instant-Pot French Onion Soup
Total time: 2100 s
Yield: 10-12 people
Cuisine: American
Ingredients: 6 tbsp unsalted butter; 4 large yellow onions (sliced and separated into rings); 1 tbsp Swerve sweetener (this is the healthier approach, but you’re more than welcome to add sugar or stevia!); 2 cloves garlic, minced; 7 cups beef broth; 1 tsp salt; 1/4 tsp dried thyme; 1 bay leaf; 12 slices baguette bread; 1/2 cup shredded Gruyère cheese; 1/4 cup grated Parmesan cheese; 2 tbsp shredded mozzarella cheese; Pepper, to taste

Bethy @BethyM23

Buffalo, New York, United States

It’s very rare for most to find time to spend hours in the kitchen to make something delicious. Often, because of the lack of time, quality is substituted for convenience. With the help of the Instant Pot, this French classic takes little cook time, and allows you to get other things done while maintaining the quality of food that you want and deserve! (This recipe is also keto!! See my note at the bottom for nutrition facts!)

Bethy @BethyM23

Buffalo, New York, United States

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Ingredients

35 minutes

10-12 people

6 tbspunsalted butter
4large yellow onions (sliced and separated into rings)
1 tbspSwerve sweetener (this is the healthier approach, but you’re more than welcome to add sugar or stevia!)
2 clovesgarlic, minced
7 cupsbeef broth
1 tspsalt
1/4 tspdried thyme
1bay leaf
12 slicesbaguette bread
1/2 cupshredded Gruyère cheese
1/4 cupgrated Parmesan cheese
2 tbspshredded mozzarella cheese
Pepper, to taste

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Steps

35 minutes

1

Prep all your ingredients (this is always a good first step for a recipe so that you can know where everything is and not be running around trying to find butter or salt while your onion burn 🙂)
2

Place your butter in your Instant Pot and turn on the sauté setting. Allow butter to melt while gently stirring around with a wooden spoon or rice paddle.
3

Once butter is melted completely, add onions and sweetener. Make sure onions are completely coated in butter, and allow them to sauté for about 10 minutes (make sure to stir every minute or so to prevent burning, and make sure to leave the lid of your instant pot off)
4

Once onions are sautéed, add minced garlic and allow to cook for one minute, stirring constantly. Add salt, thyme, bay leaf, and pepper and 1/2 cup of beef broth, using a metal whisk to scrape the residue off the bottom of the pot.
5

Add remaining broth to onion mix and stir well. Place lid on instant pot and turn on manual or pressure cook, and set timer for 10 minutes. When timer is finished, release the pressure from the instant pot and leave lid on.
6

While soup is cooking, slice bread into 1 1/2 inch slices and arranged on baking sheet. Broil until golden brown and toasted.
7

Add all shredded cheese to a bowl and combine gently. Place cheese mixture onto toasted bread and return bread to over (turn broiler off!!! You don’t want to burn your cheese. You can leave the bread in the hot oven without it on, or I preheated the oven to 325 while the bread was in there so that my cheese would melt and I could make muffins afterward!)
8

Pour finished soup into soup crocks and place one slice of bread on top of each. Bread should soften before eaten.
9

Enjoy!!
10

Nutrition facts :
Carbs — 11g per serving (about one cup)
Fat — 11g per serving
Calories — 329 per serving
Fiber — 4g per serving
Nutrition facts will vary slightly depending on certain ingredients you use (ex. Certain brands may have more carbs than others.)

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Bethy @BethyM23

on February 21, 2023 18:47

Buffalo, New York, United States

I love to cook! I cook dinner every night, and I love to make and try new recipes constantly. Family traditions in cooking have been passed to me over the years, and I’m happy to share them with others! I prefer to bake, but cooking is never a bad thing.