This was definitely not our favorite version of French onion soup. I don't know if it was because it was sweet onions, or the red wine, or what, but we were not fans. Didn't help that the original recipe said it would only take 10 minutes to make when the recipe clearly says you have to caramelize the onions for longer than that!
No matter what, I think it could definitely do with some black pepper, maybe try plain old white onions?
- 5 Tbsp butter
- 1 Tbsp olive oil
- 5 large sweet onions, sliced thinly or chopped
- 1 Tbsp sugar
- 1/2 cup red wine
- 5 cups beef broth
- 1 bay leaf
- 1 baguette
- 1 cup Gruyere cheese, shredded
You need to caramelize your onions. Because there are so many, you may choose to cook some on the stove as you do others in the Instant Pot. It all depends on how many dishes you want to wash afterward. Hit sauté on the Instant Pot. Add butter to melt and mix well with olive oil. Add about a quarter of the onions. Cook for 10-15 minutes (low-medium heat on the stove), stirring often. Add 1 Tbsp sugar. Continue cooking on low for 30 minutes, or until onions are golden brown. Repeat until all onions are caramelized.
Add caramelized onions to Instant Pot. Stir in broth and wine. Add bay leaf and thyme. Cook on manual high pressure for 5 minutes. Do a quick release.
While soup is cooking, slice baguette and arrange oven-safe bowls on a cookie sheet. Once soup finishes, ladle it evenly into dishes. Top with baguette and shredded cheese. Turn on broiler and cook until cheese melts, about 2-3 minutes.
Serves 6
Prep Time: 20 minutes
Total Time: 1 hour
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