If you’re a fan of French onion soup, you’ll love this version made in the pressure cooker! I’ve also made this on the stovetop in a Dutch oven…and I will admit, hands down, that the pressure cooker makes THE BEST French onion soup!
There are many different recipes for this soup…from quick to more labor-intensive versions. The pressure cooker embraces the speediness offered by the pressure method of cooking…and it makes the soup taste like its been cooking for hours (even though the total cook time, including caramelizing the onions, is around 30 minutes!).
There are many different recipes for this soup…from quick to more labor-intensive versions. The pressure cooker embraces the speediness offered by the pressure method of cooking…and it makes the soup taste like its been cooking for hours (even though the total cook time, including caramelizing the onions, is around 30 minutes!).
In order to make onion prep a breeze, I love to use my Cuisinart mandolin. I set the thickness to 1/8” and…boom…perfectly, uniformly sliced onions in a jiffy!
Proper cooking and caramelization of the onions is the most important part of making French onion soup. On the stovetop, doing it correctly could easily take 45 minutes and a LOT of stirring. This is where the magic of the pressure cooker comes into play…and I’m in awe of the simplicity and yumminess of this soup every time I make it!
I have an electric Cuisinart 6-quart pressure cooker, but this works for the Instant Pot, too. I’m not familiar with stovetop pressure cookers, though, so I can’t provide much guidance with that particular gadget.
Proper cooking and caramelization of the onions is the most important part of making French onion soup. On the stovetop, doing it correctly could easily take 45 minutes and a LOT of stirring. This is where the magic of the pressure cooker comes into play…and I’m in awe of the simplicity and yumminess of this soup every time I make it!
I have an electric Cuisinart 6-quart pressure cooker, but this works for the Instant Pot, too. I’m not familiar with stovetop pressure cookers, though, so I can’t provide much guidance with that particular gadget.
The BEST French Onion Soup
6 tbsp butter
4 to 5 large onions (approx. 2 lb), sliced 1/8” thick
2 tbsp brown sugar
7-1/2 cups beef stock
1/2 cup chicken stock (or water)
1/2 cup cooking sherry (or red wine or beef broth, but sherry will add more flavor depth)
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder
1-1/2 tsp kosher salt
1 tsp black pepper
Seasoned croutons
Sliced gruyere, provolone, or mozzarella (or shredded cheese can be used)
6 tbsp butter
4 to 5 large onions (approx. 2 lb), sliced 1/8” thick
2 tbsp brown sugar
7-1/2 cups beef stock
1/2 cup chicken stock (or water)
1/2 cup cooking sherry (or red wine or beef broth, but sherry will add more flavor depth)
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder
1-1/2 tsp kosher salt
1 tsp black pepper
Seasoned croutons
Sliced gruyere, provolone, or mozzarella (or shredded cheese can be used)
Turn on BROWN setting of pressure cooker and melt butter. Add onion slices and brown sugar to pot. Continue to cook, stirring frequently, until onions soften and start to caramelize (about 15 minutes).
Add stock, sherry, and all spices (thyme through black pepper); stir to combine. Lock lid and set on HIGH pressure for 10 minutes; then quick release pressure and carefully remove lid. Stir and add additional salt/pepper to taste.
Set oven broiler to HIGH. Place eight oven-safe crocks on a sheet pan. Ladle soup into each crock (fill to about 1/2” from top). Cover each crock with croutons and place slice of cheese on top. Carefully move sheet pan to oven and broil until cheese is bubbling and begins to brown (about 3 minutes).
Note: As an alternative to oven broiling, ladle soup into serving bowls. Sprinkle with croutons and shredded cheese and serve. The cheese won’t be browned but it will still taste great!
Add stock, sherry, and all spices (thyme through black pepper); stir to combine. Lock lid and set on HIGH pressure for 10 minutes; then quick release pressure and carefully remove lid. Stir and add additional salt/pepper to taste.
Set oven broiler to HIGH. Place eight oven-safe crocks on a sheet pan. Ladle soup into each crock (fill to about 1/2” from top). Cover each crock with croutons and place slice of cheese on top. Carefully move sheet pan to oven and broil until cheese is bubbling and begins to brown (about 3 minutes).
Note: As an alternative to oven broiling, ladle soup into serving bowls. Sprinkle with croutons and shredded cheese and serve. The cheese won’t be browned but it will still taste great!