Instant Pot French Onion Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 6 tablespoons butter
- 1 cup red wine
- 4 fresh thyme sprigs
- kosher salt and freshly ground black pepper to taste
- 8 cups beef broth
- 4 garlic cloves chopped
- 5 large onions sliced (i used yellow onions)
- 16 tablespoons gruyere cheese grated (2 t per bowl)
- Carbohydrate 4.81685221518326 g
- Cholesterol 37.7273437472573 mg
- Fat 13.3362074972017 g
- Fiber 0.377039817238069 g
- Protein 6.01066316868117 g
- Saturated Fat 8.16796964872747 g
- Serving Size 1 1 Serving (209g)
- Sodium 537.844452608222 mg
- Sugar 4.43981239794519 g
- Trans Fat 0.863652755694071 g
- Calories 205 calories
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!
