Instant Pot French Onion Soup

Instant Pot French Onion Soup is quick, easy and savory.

I just love French Onion Soup and made this a little lighter with less butter, less cheese and by eliminating the French bread or croutons.  It was delicious and my son has already commented this morning that he can’t wait for lunch to have this again.  I especially love cooking this in the IP instead of spending an hour or more simply cooking the onions.  I hope you enjoy it as much as my family and I have.

Instant Pot French Onion Soup

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Serves: 8, Calories 237, Fat 11 g, Saturated Fat 7 g, Carbs 16 g, Fiber 2 g, Net Carbs 14 g, Sugars 8 g, Protein 12 g, Weight Watcher’s Point’s Plus: 4 pts., Weight Watcher’s SmartPoints: 5 pts.

Ingredients:

• 6 tablespoons butter
• 5 large onions, sliced (I used yellow onions)
• 4 garlic cloves, chopped
• 2 bay leaves
• 4 fresh thyme sprigs
• Kosher salt and freshly ground black pepper, to taste
• 1 cup red wine
• 3 tablespoons all-purpose flour
• 8 cups beef broth
• 16 Tablespoons Gruyere cheese, grated (2 T per bowl)

Directions:

Set Instant Pot on Saute / More.  Melt butter.

Add onions, garlic, bay leaves, thyme, salt and pepper and cook until the onions are slightly softened and start to release liquid, about 5 minutes.

Seal Instant Pot lid and set to Manual / High Pressure / 20 minutes.  Quick Release (QR) and remove lid.

Set Instant pot to Saute / More and continue cooking with lid off, stirring occasionally, until the liquid has reduced.

Add the wine, bring to a boil.

Set Instant Pot to Saute / Less and simmer until the wine has evaporated and the onions are almost dry.  Stir occasionally.

Discard the bay leaves and thyme sprigs.  Add the flour and stir into the onions.  Keeping the heat on Saute / Less, cook, stirring frequently, for 10 minutes to cook out the raw flour taste.

Add om the beef broth.  Turn Instant Pot back up to Saute / More and cook for 10 minutes.  Taste and season with salt and pepper if desired.

Add 2 tablespoons of Gruyere cheese to the bottom of your bowl and ladle in soup.  Top with a sprinkle of cheese.  Enjoy!

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Instant Pot French Onion Soup

 

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Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

 

Author: Donna Anthony

Serves: 8

Ingredients

• 6 tablespoons butter
• 5 large onions, sliced (I used yellow onions)
• 4 garlic cloves, chopped
• 2 bay leaves
• 4 fresh thyme sprigs
• Kosher salt and freshly ground black pepper, to taste
• 1 cup red wine
• 3 tablespoons all-purpose flour
• 8 cups beef broth
• 16 Tablespoons Gruyere cheese, grated (2 T per bowl)

Directions

1. Set Instant Pot on Saute / More.  Melt butter.
2. Add onions, garlic, bay leaves, thyme, salt and pepper and cook until the onions are slightly softened and start to release liquid, about 5 minutes.
3. Seal Instant Pot lid and set to Manual / High Pressure / 20 minutes.  Quick Release (QR) and remove lid.
4. Set Instant pot to Saute / More and continue cooking with lid off, stirring occasionally, until the liquid has reduced.
5. Add the wine, bring to a boil.
6. Set Instant Pot to Saute / Less and simmer until the wine has evaporated and the onions are almost dry.  Stir occasionally.
7. Discard the bay leaves and thyme sprigs.  Add the flour and stir into the onions.  Keeping the heat on Saute / Less, cook, stirring frequently, for 10 minutes to cook out the raw flour taste.
8. Add om the beef broth.  Turn Instant Pot back up to Saute / More and cook for 10 minutes.  Taste and season with salt and pepper if desired.
9. Add 2 tablespoons of Gruyere cheese to the bottom of your bowl and ladle in soup.  Top with a sprinkle of cheese.  Enjoy!

Nutrition Information

Serving size: 1 cup Calories: 237 Carbohydrates: 16 Fiber: 2 Net Carbs: 14 Sugars: 8 Protein: 12 Fat: 11 Saturated Fat: 7 Weight Watchers Points Plus: 4 Weight Watchers SmartPoints: 5

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