Rich and Cozy Instant Pot French Onion Soup Recipe

There are some dishes that just feel like a warm hug in a bowl, and for me, that has always been French onion soup. I remember the first time I had it at a little bistro my husband and I stumbled upon during a weekend getaway. The deep, savory broth, the sweet, jammy onions, and that glorious, gooey cap of melted cheese. It was pure magic. I knew I had to recreate that feeling at home.

Of course, traditional French onion soup takes hours, standing over a stove, patiently stirring onions until they reach that perfect mahogany color. I love a good slow-cooked meal, but sometimes a gal needs that comfort food fix without the all-day commitment. That’s where my trusty Instant Pot comes in. It took some tinkering, but I figured out how to get that slow-simmered flavor in a fraction of the time.

But I couldn’t just stop there. I wanted to give my instant pot french onion soup a little something extra, a signature touch that would make my family and friends say, “Wow, Julie, what’s in this?” The secret came in two parts: a touch of rich balsamic glaze stirred in at the end to brighten everything up, and swapping traditional Gruyère for a beautiful smoked Gruyère. That smoky hint against the sweet onions is just divine. It transforms a classic dish into something truly special.

This recipe is my go-to for chilly evenings, dinner parties, or any time we need a little dose of cozy elegance. It feels incredibly fancy, but it’s surprisingly simple to pull together.

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Why This Instant Pot French Onion Soup Recipe Works

French onion soup has a history as rich as its flavor, believed to have originated in Paris in the 18th century as a humble, restorative dish. It was peasant food, made from simple ingredients like onions, beef broth, and stale bread. Over time, it evolved into the elegant, cheese-topped creation we know and love today, a staple in bistros around the world.

Its enduring popularity comes from that incredible depth of flavor. The magic is in the caramelized onions. Slowly cooking them breaks down their sugars, creating a complex sweetness that is the soul of the soup. The challenge has always been the time it takes to achieve that perfect caramelization. This is precisely why using a pressure cooker is such a game-changer for this classic recipe.

My instant pot french onion soup recipe uses a two-step method to build that deep flavor quickly. First, we pressure cook the onions to break them down and soften them rapidly. Then, we use the sauté function to cook off the released liquid and achieve that beautiful, jammy caramelization. It gives you the results of hours of stovetop simmering in under 30 minutes. The pressure cooker infuses the broth with the flavors of thyme and bay leaf in just a few minutes, another huge time saver.

What really sets this recipe apart, though, are my two little twists. The addition of a high-quality balsamic glaze at the end adds a whisper of tangy sweetness that cuts through the richness of the beef broth and cheese. It brightens the entire bowl. And the smoked Gruyère cheese? Honey, it is a revelation. The gentle smokiness complements the sweet onions and savory broth in a way that is just unforgettable. It elevates the soup from simply delicious to absolutely show-stopping.

Ingredients for Instant Pot French Onion Soup

The beauty of this soup lies in its simple, yet powerful, ingredients. Each one plays a crucial role in building the layers of flavor that make this dish so memorable. While the list is straightforward, choosing quality ingredients will make a world of difference in the final product. Here is what you will need to get started.

My secret to the best flavor is twofold. First, I use a combination of beef and chicken broth. The beef broth provides that deep, savory foundation, while the chicken broth adds a lighter, more nuanced note that keeps the soup from feeling too heavy. Second, the two ingredients that really make this instant pot french onion soup recipe shine are the balsamic glaze and the smoked Gruyère cheese. The glaze adds a perfect touch of acidity and sweetness, and the smoky cheese provides a complex flavor you just can’t get from the regular kind. When you are shopping, do not skimp on the cheese, it’s the crown jewel.

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large yellow onions, thinly sliced
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup dry sherry
• 4 cups beef broth
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon balsamic glaze
• 1 baguette, sliced into 1-inch thick rounds
• 8 ounces smoked Gruyère cheese, shredded
• 2 ounces Parmesan cheese, grated

A few notes on these ingredients can help you get the best results. For the onions, classic yellow onions are your best bet. They have a great balance of sweetness and astringency that is perfect for caramelizing. When it comes to the cheese, buying a block of smoked Gruyère and shredding it yourself is always better than buying pre-shredded. It melts much more smoothly because it does not have the anti-caking agents that packaged shredded cheese does. The same goes for the Parmesan. A little extra effort here pays off big time in that perfect cheese pull.

Step-by-Step Instructions For Making Instant Pot French Onion Soup

Making this soup in the Instant Pot is a wonderfully streamlined process. We’re going to build layers of flavor right in the pot, from caramelizing the onions to simmering the broth. Just follow these steps, and you will have a bistro-quality soup ready in no time. Grab your pressure cooker and let’s get started!

Step 1: Begin Softening the Onions

First, set your Instant Pot to the “Sauté” function on the high setting. Add your butter and olive oil. Once the butter is melted and bubbling, add all of your thinly sliced onions, the sugar, salt, and pepper. Give it all a good stir to coat the onions. Cook them for about 10 minutes, stirring every couple of minutes. The goal here is not to caramelize them yet, but to soften them up and get them to release their natural liquids.

Step 2: Pressure Cook the Onions

Now for the first part of our Instant Pot magic. Secure the lid on the pot and make sure the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” function and set the timer for 10 minutes. This step will make the onions incredibly tender, doing the work of an hour of slow simmering in just a few minutes.

Step 3: Quick Release the Pressure

As soon as the 10-minute timer goes off, carefully perform a quick release of the pressure. I always use a long wooden spoon to move the valve to “Venting” to keep my hand away from the hot steam. Once the pin drops, you can safely remove the lid. You will see that the onions are super soft and swimming in their own juices.

Step 4: Caramelize the Onions

This is where the deep flavor develops. Set the Instant Pot back to “Sauté” on high. Now, you will cook the onions, stirring them frequently, until all that liquid evaporates and the onions become deeply browned and jammy. Be patient here, as this can take 15 to 20 minutes. Scrape the bottom of the pot as you stir. Those browned bits are pure flavor!

Step 5: Add the Garlic

Once the onions have reached a beautiful dark caramel color, stir in your minced garlic. Cook it for just about a minute, until you can smell its wonderful aroma. Be careful not to let it burn, as burnt garlic can turn bitter.

Step 6: Deglaze the Pot

Pour in the dry sherry. As it bubbles, use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pot. This process is called deglazing, and it’s essential for getting all that concentrated flavor into your soup broth.

Step 7: Add Broth and Seasonings

Now, pour in the beef broth and chicken broth. Add the Worcestershire sauce, the fresh thyme sprigs, and the bay leaf. Give everything a good stir to combine all the ingredients.

Step 8: Pressure Cook the Soup

Secure the lid back on the Instant Pot, ensuring the valve is set to “Sealing.” Select “Pressure Cook” or “Manual” and set the timer for a quick 5 minutes. This is all it takes to meld all those beautiful flavors together.

Step 9: Natural Pressure Release

When the cooking time is up, let the pressure release naturally for 15 minutes. A natural release is gentler for soups and helps the flavors settle. After 15 minutes, you can do a quick release for any pressure that might be left.

Step 10: Finish the Soup Base

Carefully remove the lid. Use tongs or a slotted spoon to fish out and discard the thyme sprigs and the bay leaf. Now, stir in that lovely balsamic glaze. This is my secret touch that brightens up the whole soup.

Step 11: Toast the Baguette

While the soup is finishing, turn on your oven’s broiler. Arrange the baguette slices on a baking sheet. Broil them for 1 to 2 minutes on each side, watching them closely so they get golden brown but don’t burn.

Step 12: Assemble the Soup Bowls

Ladle the hot soup into oven-safe bowls or crocks. Place one or two of your toasted baguette slices right on top of the soup in each bowl. They will soak up some of that delicious broth.

Step 13: Prepare the Cheese Topping

In a small bowl, toss together your shredded smoked Gruyère and grated Parmesan cheese. Combining them ensures you get a nice, even melt. Pile the cheese mixture generously over the baguette slices.

Step 14: Broil to Perfection

Place your filled soup bowls on a sturdy baking sheet. This makes them easier to move in and out of the oven. Broil for 2 to 3 minutes, or until the cheese is completely melted, bubbly, and has beautiful golden-brown spots. Serve immediately and enjoy that glorious cheese pull!

How To Serve Instant Pot French Onion Soup

Serving this instant pot french onion soup is all about celebrating its cozy, rustic elegance. The presentation is part of the experience, especially with that incredible melted cheese topping. The most classic way, of course, is to serve it piping hot, straight from under the broiler in traditional oven-safe ceramic crocks. That first spoonful, breaking through the cheesy crust into the rich broth below, is a moment of pure bliss.

Because the soup itself is so rich and satisfying, you do not need much to go with it. A simple side can be the perfect complement to round out the meal. I love to serve it for a comforting lunch or a light dinner with a crisp, simple green salad. A bibb lettuce salad with a sharp dijon vinaigrette is a wonderful contrast to the soup’s savory depth. The acidity of the dressing cuts through the richness beautifully.

If you want to get a little more creative with your serving ideas, here are a few of my favorites:

• Dinner Party Starter: Ladle the soup into smaller, elegant ramekins to serve as an impressive first course for a dinner party. It sets a sophisticated and welcoming tone for the rest of the meal.
• Soup and Sandwich Combo: Pair a cup of the soup with a classic sandwich for a heartier meal. It is fantastic alongside a grilled cheese, a simple turkey on rye, or even a fancy Croque Monsieur.
• Wine Pairing: For the adults at the table, a glass of wine can elevate the experience. A dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works well, as does a light-bodied red wine like a Beaujolais or a Pinot Noir.

No matter how you choose to serve it, be sure to have plenty of napkins on hand for those inevitable, but delightful, drips of cheesy goodness. This is a soup that is meant to be savored and enjoyed with gusto. Don’t be afraid to make a little bit of a mess. It is all part of the charm!

How To Store & Reuse Instant Pot French Onion Soup Leftovers

One of the best things about this instant pot french onion soup is that the flavors get even better the next day. So, if you happen to have leftovers, you are in for a treat. Storing it properly is key to making sure it tastes just as delicious when you reheat it. The most important rule is to store the soup base separately from the bread and cheese topping.

If you try to store the assembled bowls, the baguette will become overly soggy and disintegrate into the soup, creating a texture that is just not very pleasant. So, it is always best to keep the components apart until you are ready to serve again. This little bit of extra effort makes a huge difference and ensures your second-day soup is just as spectacular as the first.

Here is my tried-and-true method for storing and reheating your delicious leftovers:

• For Refrigerating: Let the soup base cool down to room temperature, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. Store any extra toasted baguette slices in a zip-top bag at room temperature.
• For Freezing: This soup freezes wonderfully. Once cooled, pour the soup base into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of space at the top for expansion. It can be frozen for up to 3 months. To thaw, simply place it in the refrigerator overnight.
• Reheating: The best way to reheat the soup is in a saucepan on the stove over medium heat until it is warmed through. You can also reheat individual portions in the microwave. While the soup is heating, prepare your fresh bread and cheese topping. Toast new baguette slices, ladle the hot soup over them, top with cheese, and broil until bubbly and golden.

Beyond simply reheating, you can also get creative with the leftover soup base. It makes a fantastic, flavorful liquid for cooking pot roast or braising short ribs. My absolute favorite way to reuse it, though, is to make the most incredible French Dip sandwiches. Just heat the soup to use as the au jus for dipping thinly sliced roast beef sandwiches. It is an absolute game-changer!

Substitutions & Variations For Instant Pot French Onion Soup

While I absolutely adore this recipe just the way it is, one of the joys of home cooking is making a dish your own. This instant pot french onion soup is wonderfully adaptable, so feel free to play around with the ingredients based on what you have on hand or your dietary preferences. These swaps and additions can put a fun new spin on the classic flavor profile.

The key is to maintain the balance of sweet, savory, and tangy. As long as you keep that core concept in mind, you can experiment with confidence. Whether you need to make a vegetarian version or just want to try a different kind of cheese, there are plenty of delicious possibilities. It is a great recipe to use as a base for your own culinary creativity.

Here are some of my favorite substitutions and variations to get you started:

• Make It Vegetarian: For a completely vegetarian version, swap the beef and chicken broth for a high-quality vegetable broth. To replicate some of the deep, savory flavor, add a tablespoon of soy sauce or a teaspoon of mushroom powder to the broth. Also, be sure to use a vegetarian Worcestershire sauce, as the traditional kind contains anchovies.
• Cheese Variations: While smoked Gruyère is my special touch, you can certainly use traditional Gruyère. Other wonderful melting cheeses like Provolone, Swiss, Asiago, or even a sharp white cheddar would be delicious. A mix of a few different kinds can be great too.
• Different Onions: Yellow onions are the classic choice, but you can experiment with others. Sweet onions, like Vidalia or Walla Walla, will result in a sweeter soup. You could even use a mix of yellow onions and shallots for a more delicate, complex flavor.
• Alcohol-Free Option: If you prefer not to cook with sherry, you can simply omit it and use an extra splash of beef broth to deglaze the pot. For a bit of that acidic kick, you could add a teaspoon of apple cider vinegar or red wine vinegar along with the broth.
• Herb Variations: If you do not have fresh thyme, you can use 1/2 teaspoon of dried thyme instead. A sprig of fresh rosemary added to the broth during the pressure cooking stage would also add a lovely, woodsy aroma.

Do not be afraid to try new things. Cooking should be fun, and tweaking a recipe to suit your tastes is part of the adventure. You might just discover your own secret ingredient that makes this soup even more special for your family.

5 FAQs About Instant Pot French Onion Soup

Here are some straightforward answers to the most common questions I receive about this instant pot french onion soup recipe.

What is the best type of onion for instant pot french onion soup?

This is a fantastic question because the onions truly are the star of the show. For the most classic and balanced flavor, I will always recommend using yellow onions. They have the perfect amount of sugar content, which allows them to caramelize beautifully into a deep, rich, sweet flavor without becoming cloying. They also have a pleasant sharpness when raw that mellows out into a complex, savory note during cooking.

If you wanted to experiment, you could use sweet onions like Vidalia or Walla Walla. These have an even higher sugar content and less sulfur, which means they will caramelize a bit faster and result in a noticeably sweeter soup. Some people absolutely love this. I find it can sometimes be a little one-note, but it is definitely a matter of personal preference. I would generally avoid using red onions for this soup, as their flavor is a bit sharper and their color can make the broth look murky. For the absolute best result, stick with good old-fashioned yellow onions.

Why are my onions not caramelizing in the Instant Pot?

This is a common frustration, but it is usually an easy fix. The most likely culprit is moisture. The pressure cooking step is designed to soften the onions and get them to release a lot of their liquid. After you quick release the pressure, you will notice the onions are sitting in a pool of liquid. You must cook off all of that liquid on the “Sauté” setting before the caramelization, or the Maillard reaction, can truly begin. The onions are essentially boiling in their own juices, not browning.

Patience is key during this second sautéing step. It can take a good 15 to 20 minutes of cooking and stirring on high heat for all that liquid to evaporate. Do not be tempted to rush it. Once the liquid is gone, the onions will start to stick to the bottom of the pot and brown. Keep stirring and scraping frequently at this stage to develop that deep, dark, jammy consistency. If you follow this two-step process, you will get perfectly caramelized onions every time.

Can I make this instant pot french onion soup on the stovetop?

Absolutely. The Instant Pot is really just a shortcut for the caramelization process. If you do not have one or prefer the traditional method, you can easily adapt this recipe for the stovetop. You will need a large, heavy-bottomed pot or Dutch oven. The main difference will be the time it takes to caramelize the onions. Instead of the pressure cooker shortcut, you will need to cook the onions over medium-low heat for 45 to 60 minutes, stirring occasionally, until they are deeply browned and sweet.

Once your onions are properly caramelized, you will follow the rest of the steps as written: add the garlic, deglaze with sherry, add the broths and herbs, and then simmer the soup on the stove. Instead of a 5-minute pressure cook, you will want to let the soup gently simmer for at least 30 minutes to allow the flavors to meld together. From there, the toasting and broiling steps are exactly the same. The result will be just as delicious, it will just require a bit more time and attention at the stove.

Is it possible to make this instant pot french onion soup ahead of time?

Yes, this is an excellent recipe to make ahead, which is one of the reasons I love it for entertaining. The soup base actually tastes even better on the second day as the flavors have more time to marry. To do this, simply prepare the soup completely through Step 10, right up to the point of adding the balsamic glaze and ladling it into bowls. Let the soup cool completely and then store it in an airtight container in the refrigerator for up to 3 days.

When you are ready to serve, gently reheat the soup on the stovetop over medium heat until it is hot. While it is reheating, you can toast your baguette slices. Once the soup is hot, ladle it into your oven-safe bowls, top with the bread and cheese, and broil as directed. Your guests will never know you did all the work the day before, and it saves you so much time and stress on the day of your dinner party.

Can I make this soup gluten-free?

Yes, you can easily make a delicious gluten-free version of this instant pot french onion soup with a couple of simple swaps. The soup base itself is naturally gluten-free, but you need to pay attention to two ingredients: the bread and the Worcestershire sauce. For the topping, simply use your favorite gluten-free baguette or a sturdy gluten-free sandwich bread. Toast it just as you would the regular baguette.

The second thing to check is your Worcestershire sauce. Some brands contain malt vinegar, which is derived from barley and is not gluten-free. However, many major brands, like Lea & Perrins in the United States, are gluten-free. Just be sure to read the label on the bottle to confirm. With those two easy substitutions, you can serve a wonderful bowl of French onion soup that everyone can enjoy, regardless of dietary restrictions.

Try These Recipes Next

If you loved the cozy and comforting flavors of this soup, I have a few other recipes I think you’ll really enjoy.

• The Best French Onion Soup Recipe: If you’re looking for a more traditional, stovetop version of this classic, this recipe is a must-try.
• Cheap and Easy Instant Pot Recipes: For more ways to put your favorite kitchen gadget to good use, check out this collection of simple and budget-friendly meals.
• 25 Favorite Slow Cooker Soup Recipes: When soup season is in full swing, you can never have too many recipes. This roundup is full of comforting slow cooker ideas.

I hope these give you some more inspiration for your next delicious meal.