There is nothing quite like a bowl of French onion soup on a cold day, and this Instant Pot version makes it easier than ever. The sauté function caramelizes sweet onions to deep golden perfection right in the pot — no separate pan needed. From there, beef broth, red wine, fresh thyme, and bay leaves pressure cook together for just 10 minutes, building layers of rich, savory flavor. Top it all off with a toasted baguette slice and bubbly, golden Gruyere cheese under the broiler, and you have a restaurant-quality bowl of soup ready in under an hour.
Did You Know?
French onion soup dates back to ancient Rome, but the modern version with bread and melted cheese topping became popular in 18th century Paris. It was originally considered a humble peasant dish before French chefs elevated it into the bistro classic we love today.
Pro Tips
- Don’t rush the caramelization. Give the onions a full 30–40 minutes on the Sauté function. This is where all the deep, sweet flavor comes from. Low and slow is the way to go.
- Deglaze with red wine and scrape the fond. Those browned bits stuck to the bottom of the pot are pure flavor. The wine lifts them right off and adds complexity to the broth.
- Use oven-safe bowls for broiling. Not all bowls can handle the broiler. Ceramic crocks or ramekins are ideal for getting that bubbly, golden cheese top.
- Gruyere is essential. Its nutty, slightly sweet flavor is what makes this soup special. For a budget-friendly option, use a 50/50 blend of Gruyere and Swiss cheese.
Storage & Meal Prep
Store soup base (without bread and cheese) in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. When ready to serve, reheat the soup, top with bread and cheese, and broil until bubbly.
What to Serve With
- Green salad with Dijon vinaigrette — the acidity and freshness balance the rich soup perfectly.
- Charcuterie board — cured meats, cornichons, and olives make this feel like a French bistro experience.
- Dry white wine or a light Beaujolais — either pairs beautifully with the savory, cheesy broth.
- Roasted chicken or steak — turn the soup into a full dinner with a simple protein alongside.
- Extra toasted baguette slices — for dipping and soaking up every last drop of that incredible broth.
Frequently Asked Questions
How do I avoid a burn notice on the Instant Pot?
Make sure to fully deglaze the pot after adding the wine, scraping up all the browned bits from the bottom. Adding enough liquid (beef stock) before sealing also prevents the burn warning.
Can I use a different cheese instead of Gruyere?
Yes! Swiss cheese, Comté, Emmental, or provolone all work well. For the most authentic flavor, stick with Gruyere or try a 50/50 mix of Gruyere and Swiss to save on cost.
What are the best onions for French onion soup?
Yellow onions are the classic choice — they caramelize beautifully and have a natural sweetness. You can also mix in sweet Vidalia onions for extra depth, or use a combination of yellow and red onions.
Can I make this without wine?
Absolutely. Replace the red wine with an equal amount of beef broth plus a splash of balsamic vinegar for acidity. You’ll still get great flavor.
Can I freeze French onion soup?
Yes, freeze the soup base (without bread and cheese) for up to 3 months. Thaw overnight in the fridge, reheat on the stove or in the Instant Pot, then add fresh bread and cheese and broil before serving.
Watch How to Make This
French Onion Soup — Instant Pot Recipe
Ingredients
Method
- Set the Instant Pot to Sauté mode (high). Add butter and olive oil. Once butter melts, add thinly sliced onions and a pinch of kosher salt.
- Caramelize the onions using the Sauté function for 30–40 minutes, stirring every few minutes, until deep golden brown. Don’t rush this step — it builds all the flavor.
- Add minced garlic and sauté for 1 minute. Pour in the red wine and deglaze, scraping up all the fond (browned bits) from the bottom of the pot. Cook until wine has mostly evaporated, about 3–4 minutes.
- Add beef stock, fresh thyme sprigs, and bay leaves. Stir to combine.
- Cancel Sauté. Lock the lid and set the valve to Sealing. Pressure Cook on High for 10 minutes.
- Allow a natural pressure release for 5 minutes, then quick release remaining pressure. Remove lid, discard thyme sprigs and bay leaves. Season with salt and pepper to taste.
- Slice baguette into ½-inch rounds, brush with olive oil, and toast at 400°F for 6–8 minutes until golden and crispy.
- Ladle soup into oven-safe bowls. Top each bowl with toasted baguette slices and a generous pile of shredded Gruyere cheese.
- Broil on high for 2–3 minutes until the cheese is bubbly and golden. Garnish with fresh chives and serve immediately.
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