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Quick Chicken and Bean Stew
French Onion Soup
| By : |
| Prep Time | 15 minutes |
| Cook Time | 28 minutes |
| Servings |
8 servings
|
Ingredients
- 1/4 cup butter (
1/2 stick ) - 4 medium yellow onions (about
3 pounds ), sliced - 1 tbsp sugar
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup dry white wine or sherry
- 8 cups beef broth
- 8-16 slices French bread
- 1 cup shredded Gruyère or Swiss cheese
Ingredients
|
Instructions
- Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
- When cooking is complete, press Cancel and use quick release. Preheat broiler.
- Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about
2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.
- Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
- A helpful introduction explains the basics of Instant Pot® cooking along with creative tips and tricks that will make meal preparation a snap. Enjoy family favorites like One-Pot Chili Mac, Chipotle Pork Tacos, Hearty Chicken Chili, and Maple Spice Rubbed Ribs. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and Sweet Potato Curry. And don't forget dessert! You can also make fabulous puddings, custards, even cakes and cheesecakes in your Instant Pot®!
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Fabulous! I added a little Turkey Bacon in the sauté part of the recipe. I used a little Ghee Butter and Avocado Oil – which turned out to be a perfect combination for browning the onions. I also tossed in a few dried roasted garlic slices bit otherwise, followed the recipe and sliced the onion in larger pieces. Theres almost no way to screw it up.
This is an awesome easy dish!!! Yes, its starts out as a lot of onions, however they reduce quickly a 1/4 the size. The hard part was convincing my husband to stop stirring the onion and letting them sit and brown on the bottle of the pot. I uses a sweet resiling to deglaze the bottom. I plan on making this again for Thanksgiving
Forst dish we made in the instant pot. Easy to do and delicious! When you go from sauté to pressure cool press cancle and then pressure cook.
Great soup, everyone in the family enjoyed it!
Made this tonite. The family loved it. Will definitely be making this again.
Could someone tell me where the recipe is???
Hi Tina,
There are tabs at the bottom of the recipe that can be clicked to switch between recipe, ingredients and instructions.
My first InstantPot recipe. It is delicious! I can see my husband making his special onion soup recipe in here, too.
Super Quick & Easy and Way Delicious!!
Fantastic. Took me about 35 min start to finish. Used sherry and the gruyere cheese. Very easy and tastes fantastic.
Very good and easy
Great and tasty soup. Will make again.
Very good and very easy. It needs a little something though. Next time I will maybe add some roasted garlic and savoury.
Super easy and delicious. Add garlic salt instead of regular.
I really didn’t believe that a recipe with so few ingredients could deliver a good french onion soup. Using the dry sherry made the difference.
This was awesome! Very easy to make. I used a Chardonnay and white cheddar for the cheese, and added a sweet onion to the yellow. It was delicious! I’ll definitely be making this again!
This was so so good, and super easy to make . This is a must try !!
Looking forward to more from you instantpot
This was my first meal in my new instant pot. Delish! I added a touch of garlic.
Thanks
This was not as good as I hoped. It was a little bland and we did follow the instructions.
I don’t seem to have perfected this yet. I have made twice. Once with white wine, which was too sweet, and then with sherry. Much better option. However, I’m still missing something as still very bland. I’ve just added Worcestershire sauce to add a kick, but its not right yet.
I added thyme basil and 3 cloves of garlic minced and 3 tbs of Worcestershire sauce
What size pot is needed for this recipe? Can it be made in a 3quart?
I made this without the wine, deglazed the pot with some water. I didn’t have beef broth, so i added the water along with some top sirloin tips for beef flavor . We’ll see how it comes out! If i have to cook with some extra spices, will just add them and repressure for a few minutes !
It was not goo hard to make but the broth was not very flavorable. Maybe that was why it was “easy” to make.
This was delicious! I added a pinch of dried thyme and a bay leaf, but otherwise followed the recipe exactly. It was just right!
I followed the recipe, used Progresso beef stock, and it came out perfect. My first onion soup, the first of many for sure. Based on the other reviews I would say the key is to use good home made stock or a good purchased product.
I added a little tyme.
I substituted mushroom broth for beef for a vegetarian and used apple cider vinegar for sherry as that was what I had on hand. This was great. I was pleasantly surprised how well it turned out.
Very tasty.
For modifications I double the Sherry to 1/2 cup, add 2 oz of bourbon, grate a few garlic pearls into the onions while sauteing, and add a couple of bay leaves and 1/2 tsp of thyme once everything is ready to pressure cook in the Instant Pot .
Also, I never use the Instant Pot to saute. I always do this in a proper large non-stick skillet on my gas stove. Just easier.