French onion soup is anything but fussy when the Instant Pot sweetens the onions for you. Add a splash of sherry, if you want the traditional flavor. Cheesy toast most definitely required.
Contains: milk, wheat.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time
What You Get
Shredded Gruyère cheese
Beef broth (see note below)
What You'll Need
Butter or olive oil
Dry red wine (optional)
Slice the onions about ¼ inch thick (you should have about 6 cups). Transfer them to the Instant Pot, along with 3 tablespoons butter, and ½ teaspoon salt. Cover, seal the vent, and cook on high pressure until the moisture is completely cooked out of the onions, 5 minutes. Quick release the pressure, 5 minutes. Pour off the excess liquid.
Meanwhile, preheat the oven to 400°F. Line a sheet pan with parchment or foil. Slice the baguette and arrange it on the prepared pan. Mound the Gruyère on top. Transfer the pan to the oven and bake until golden and bubbly, about 10 minutes. Pick the parsley, toss the stems, and chop the leaves.
Return the Instant Pot to the sauté setting, add a pinch of sugar, and cook the onions until golden, 10 minutes. Sprinkle 1 tablespoon of flour over the onions and sauté until the flour smells lightly toasted, 1 minutes. Add 1 cup wine or water, stirring to scrape up any browned bits from the bottom of the pot. Add the beef broth, bring to a simmer, and cook until thickened slightly, 5 minutes. Season with salt to taste.
To serve, ladle the onion soup into bowls and float the Gruyère toasties on top. Sprinkle with parsley and serve warm.