INSTANT POT® FRENCH ONION SOUP
If you love the flavor of French onion soup, but don't want to spend hours making it, this is your solution!
Provided by MissouriChef
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onions, butter, paprika, salt, and black pepper. Cook and stir about 4 minutes. Add wine; close and lock the lid. Select manual and high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add sherry and select saute mode. Cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
- Add 6 cups broth and bay leaf to the pot. Close and lock the lid; select manual and high pressure and set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, mix flour and remaining 1 cup broth together in a bowl.
- Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Set pressure cooker to saute and remove and discard bay leaf. Add flour-broth mixture, and cook and stir until soup is thickened, about 10 minutes. Season with salt and black pepper.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Ladle soup into oven-safe serving bowls and top each with slices of baguette and Gruyere cheese. Broil soup bowls until bread is toasted and cheese is melted, 1 to 3 minutes.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 58.2 g, Cholesterol 51.5 mg, Fat 18.7 g, Fiber 4.9 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1552.4 mg, Sugar 9 g
INSTANT POT FRENCH ONION BAKED POTATO SOUP
Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com.
Provided by norasingley
Categories < 60 Mins
Time 35m
Yield 10 Cups
Number Of Ingredients 13
Steps:
- Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
- Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
- In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
- If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
- Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.
Nutrition Facts : Calories 438.7, Fat 27, SaturatedFat 13.1, Cholesterol 59.4, Sodium 470.7, Carbohydrate 37.1, Fiber 3.3, Sugar 3.2, Protein 13.8
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INSTANT POT FRENCH ONION SOUP - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.4/5 (83)Total Time 33 minsCategory Soups & StewsCalories 341 per serving
- Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl.
- Add the onions and brown sugar and stir regularly for about 10-15 minutes or until the onions have cooked down by about half and have become translucent and have a pasta-like consistency. Make sure they aren’t too firm or too mushy!
- Add the broth, red wine, Worcestershire sauce, thyme, garlic powder, salt, pepper and bay leaves. Give it a stir and secure the lid. Hit “Manual” or “Pressure Cook” for 8 minutes. Quick release when done.
INSTANT POT FRENCH ONION SOUP - MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 15 mins
- Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add butter to cooker, and stir to melt. Add onions, thyme, rosemary, and 1/2 teaspoon of the salt to cooker. Cook, stirring constantly, until onions are coated with butter. Once coated, cover cooker with a saucepan lid or glass pie plate. Let onions steam until softened, but not browned, about 10 minutes. Uncover and continue to cook, stirring often, until onions are a deep golden brown, about 20 more minutes.
- Add vermouth and vinegar; cook, stirring constantly and scraping to loosen any browned bits from bottom of cooker, until liquid is reduced by half, about 1 minute. Stir in broth, Worcestershire, mustard, pepper, bay leaf, and remaining 1/2 teaspoon salt. Press CANCEL.
- Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Preheat oven to broil with oven rack about 6 to 8 inches from heat.
- When cooking has finished, let the pressure release naturally (float valve will drop). (This will take 10 to 15 minutes.) Remove lid from cooker. Ladle soup into broiler-safe bowls, leaving a 1/2 inch of space at the top, and place bowls on an aluminum foil-lined baking sheet. Top each bowl with a baguette slice, and sprinkle each with 1/4 cup shredded cheese. Broil until cheese is melted and bubbly, about 2 minutes. Garnish with additional black pepper. Serve immediately.
INSTANT POT FRENCH ONION SOUP - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
5/5 (2)Total Time 40 minsCategory DinnerCalories 232 per serving
- Put the sliced onions in the pot, and Saute them until they're caramelized and golden in color, about 15 minutes.
- Turn off the Saute setting, and pour in the Broth, red wine, Worcestershire sauce, and minced garlic.
INSTANT POT FRENCH ONION SOUP - THE COZY COOK
From thecozycook.com
5/5 (2)Total Time 1 hr 15 minsCategory SoupCalories 369 per serving
- Press the sauté button on your instant pot. Wait until "hot" is displayed, then add the butter. (Waiting until it's hot prevents smoking.)
- Once melted, add the onions, thyme, and bay leaves. Use a large silicone spatula and stir occasionally, allowing the butter to coat the onions. Do this for about 5 minutes, the onions will start to soften and release liquid.
- Add three Tablespoons of water to the instant pot, cover, and hit the “pressure cook” button. Set the timer for 20 minutes. Hit the quick release valve to release the pressure.
- Remove the lid and press the sauté button again. Let it cook for 5 more minutes to release some of the liquid, then add the wine and let it simmer for an additional 20 minutes to let the wine cook out and allow the onions to fully caramelize.
THE BEST INSTANT POT FRENCH ONION SOUP FOR FAST FLAVOR ...
From foodal.com
5/5 (1)Total Time 1 hr 5 minsCategory SoupCalories 491 per serving
- Melt 2 tablespoons butter with the oil in the Instant Pot. Once hot, add onions and sugar to the insert. Saute until golden and caramelized, about 12-15 minutes. Transfer onions to a small bowl and set aside.
- Add remaining butter and melt on Saute. Whisk in flour and continue to whisk until light golden brown in color, about 2-3 minutes. Slowly whisk in broth until combined.
INSTANT POT FRENCH ONION SOUP {EASY + HEALTHY ...
From wellplated.com
4.9/5 (27)Total Time 1 hr 30 minsCategory SoupCalories 328 per serving
- Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water. Cover and seal the Instant Pot, then set to cook on HIGH pressure (manual setting) for 20 minutes. Release pressure to vent immediately.
- Remove the lid, then turn the Instant Pot back to sauté. Cook for 5 minutes until some of the liquid evaporates, then add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let simmer for 10 minutes, until most of the wine has evaporated. Discard the thyme stems and bay leaf.
- Add the bone broth and stock. Bring to a simmer and let cook until the soup thickens, about 10 minutes. Add the salt and pepper, then taste and adjust the seasonings as needed.
- For the bread topping: When you’re ready to serve, preheat the oven broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn. Ladle the soup into bowls, then float the bread on top. Enjoy! Alternatively, if you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the boiler, until the bread is toasted and the cheese is melted.
INSTANT POT FRENCH ONION SOUP - TESTED BY AMY + JACKY
From pressurecookrecipes.com
4.9/5 (65)Total Time 2 hrsCategory Dinner, SoupCalories 271 per serving
- Pressure Cook Onions: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Melt 6 tbsp (64g) unsalted butter in Instant Pot. Add in ⅓ lb (151g) sliced shallot + 3 lbs (1361g) sliced yellow onions. *Note: we’re reserving ⅓ lb (151g) sliced yellow onions for later. Add in ½ tsp (2g) baking soda (NOT baking powder!), then mix well. Sauté until onions begin to release moisture (~5 mins). Pressure cook at High Pressure for 20 minutes, then Quick Release. *Note: Onions are full of liquid, so they will generate enough steam for the Instant Pot to get up to pressure.
- Caramelize Onions: There will be a lot of liquid in Instant Pot. To speed up the process, pour the onion liquid in a large glass measuring cup and reserve it for later. Caramelize onions by using the "Saute More" function. Stir occasionally. Once all the liquid has evaporated, turn the heat down to "Saute Normal". *Pro Tip: At this point, you will want to stir the onions more frequently to avoid burning. Saute onions until they are deep golden brown. *Note: The whole caramelizing process will take roughly 20 - 28 minutes.
- Deglaze Instant Pot: Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with wooden spoon.
- Pressure Cook French Onion Soup: Add minced garlic cloves, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 bay leaf, thyme, reserved onions, reserved onion juice, 4 cups (1L) unsalted beef stock, and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix and close lid. Pressure Cook at High Pressure for 0 (zero) minute + 20 minutes Natural Release.
INSTANT POT FRENCH ONION SOUP RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- For the Pressure Cooker (Instant Pot) method: In the pressure cooker pot, combine the butter, onions, shallots, and honey and stir to combine
- Using the sauté function, stir in the thyme, sage and flour and cook until golden brown, about 5 minutes
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From twokooksinthekitchen.com
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- SLICE ONIONS: Set Instant Pot to SAUTE HIGH or MORE. Peel and slice onions by hand (1/2 inch is fine - no need to slice thinly). See tips for no-tears slicing in Onions: The Bare Essentials. Alternatively, use a shortcut and slice onions in food processor with a slicing blade (adjusted to thick slice if possible).
- SAUTE ONIONS: Add butter, onions and baking soda to instant pot which will now be hot. Saute to "sweat" the onions and release juices for 5 minutes, stirring occasionally. In the last minute, add minced garlic. Select OFF.
- PRESSURE COOK ONIONS: Select PRESSURE OR MANUAL - HIGH. Place lid on instant pot and turn vent knob to "sealed". Select 14 minutes (it will take about 5 minutes to come to pressure before the time starts to count down). When cooking is complete and IP beeps, use Quick (instant) Release Method. You will have a lot of liquid with the onions.
- CARAMELIZE ONIONS: To speed up final caramelization, pour most of liquid (about a cup) onto a cup and set aside to add later. Select SAUTE function on High/More. Caramelize onions, stirring occasionally, for 10 minutes or until golden brown and most of liquid is evaporated. Add wine and cook off for 1 minute. If more body in soup is desired, stir in a tablespoon of flour for 1-2 minutes.
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From amindfullmom.com
4.7/5 (20)Category SoupCuisine FrenchTotal Time 1 hr 15 mins
- Turn Instant Pot to saute and allow to heat. Be sure it on normal heat. Use +/- buttons to adjust.
- 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.
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From canadiancookingadventures.com
4.3/5 (15)Calories 530 per serving
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From eatfoodlicious.com
4.8/5 (4)Total Time 50 minsCategory Appetizer, Sides
- Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.
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From crunchycreamysweet.com
5/5 (5)Total Time 32 minsCategory Main DishCalories 366 per serving
- Cook onions until caramelized (rich, golden brown, caramel color). This may take at least 10 minutes. Stir so they won’t burn.
INSTANT POT FRENCH ONION SOUP - GIMME DELICIOUS
From gimmedelicious.com
4.6/5 (16)Estimated Reading Time 2 minsServings 6Total Time 25 mins
- Place onions, butter, and sugar in a pressure cooker or Instant Pot. Sautee for 15-20 minutes or until onions are golden brown and caramelized. Be sure to keep an eye on them so they don't burn.
- Add the flour and garlic. Stir for 1 minute or until the flour is cooked through. Add the broth and balsamic vinegar. Seal pressure cooker and set heat to high pressure; Set cooking time to 5 minutes. After the time is done, release pressure by allowing steam to vent, then remove the lid.
- To Serve: Preheat broiler and move oven rack to top position. Spoon broth into 4-6 ovenproof serving bowls. Top with a slice of toast and a generous sprinkle of cheese. Set the bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Serve immediately and enjoy!
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- Turn on the pressure cooker and press the Saute button. Add the oil and butter once the display reads “HOT”.
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- Turn on the Instant Pot and Select Sauté mode on High. Once it reads HOT, add the butter, and stirring with a wooden spoon, melt it.
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- Turn Instant Pot to saute mode. Add butter and saute onions for 15 minutes until they start to brown, stirring occasionally and scraping bits off the bottom.
- Add salt & pepper, thyme and flour, stirring until onions are well coated. Pour in red wine, then saute for 1-2 minutes until some of the liquid is reduced.
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