Many years ago, about 10, I went traveling in Europe and ended up spending some unexpected time in Paris. To my surprise, I loved many things about Paris, particularly the french onion soup. I ended up eating it every day and anywhere I could. That’s how addicting it was!
To this day, I’ve never been able to find a soup that compares. And then, of course, I made Tieghan’s french onion soup and my life is forever changed. The onions taste almost like noodles and they’re so so buttery and delicious. The broth is meaty. The cheese bread has the much needed crunch it desires with the saltiness from the cheese. It’s perfect. I mean absolutely absolutely perfect.
Can you tell how much I love this soup? Thanks for helping me relive one of my favorite memories, Tieghan!
HBH Instant Pot French Onion Soup
- 6 tablespoons salted butter
- 3 medium yellow onions, thinly sliced
- 2 medium shallots, thinly sliced
- 1 teaspoon honey
- 2 tablespoons thyme, plus more to garnish
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 2 quarts beef broth (or veg broth, if vegetarian)
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground pepper, to taste
- 6 slices french bread
- 1 cup Gruyere cheese, shredded
- In the pressure cook pot combine the butter, onions, shallots and honey and stir to combine. Lock the lid in place and cook on manual for 20 minutes. Quick or natural release, then open when the pressure subsides.
- Using the saute function, stir in the thyme and flour and cook until golden brown, 5 minutes. Add the wine, broth and Worcestershire sauce and season with salt and pepper. Lock the lid into place and cook on manual for 10 minutes. Quick release.
- Preheat the broiler.
- Divide the soup among six oven-safe bowls. Add a slice of bread to each and top evenly with cheese. Place the bowls on a baking sheet and broil until the cheese is bubbly and golden brown, 3-5 minutes. Top with thyme leaves and enjoy!