Instant Pot French Onion Soup

Why I Love This Recipe

I love how this recipe transforms basic ingredients into something so comforting and elegant. The Instant Pot does all the heavy lifting—caramelizing the onions and building deep flavor in a fraction of the time. The melted cheese, toasted bread, and rich broth make every spoonful feel indulgent. It’s the kind of soup I make when I want to impress with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 8 to 10 medium red onions, thinly sliced

• 1 tablespoon honey

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• ¼ cup red wine

• 4 cups beef broth (low-sodium preferred)

• 6 slices sourdough bread

• 1 ½ cups grated Swiss cheese

• Fresh thyme, for garnish (optional)

Directions

1. I start by slicing the onions into thin slices so they cook and caramelize evenly.

2. I turn the Instant Pot to SAUTE mode and melt the butter with the olive oil. Once hot, I add the onions and honey, stirring occasionally for about 20 minutes until the onions are golden brown and caramelized.

3. I stir in the salt, pepper, garlic powder, thyme, red wine, and beef broth. Using a wooden spoon, I scrape the bottom of the pot to deglaze and lift all the flavorful bits.

4. I turn off SAUTE mode, secure the lid, set the valve to SEALING, and cook on HIGH PRESSURE for 5 minutes.

5. When the cooking time is done, I carefully do a quick release by turning the valve to VENTING.

6. I ladle the soup into oven-safe bowls and place a slice of sourdough bread on top of each. Then I pile on the grated Swiss cheese.

7. I place the bowls under the broiler for about 5 minutes, until the cheese is bubbly and lightly browned.

8. I serve it hot, garnished with a bit of fresh thyme if I want to add a pop of color and flavor.

Servings and timing

This recipe makes 6 servings and takes 45 minutes total—20 minutes of prep and sautéing, 5 minutes of pressure cooking, and a few minutes under the broiler. It’s perfect for a cozy dinner or an impressive appetizer.

Variations

I sometimes use Vidalia onions for a sweeter flavor or add a splash of brandy instead of wine for a classic touch. If I want extra richness, I stir in a tablespoon of Worcestershire sauce or add a few grinds of fresh black pepper before broiling. For a vegetarian version, I swap in mushroom or vegetable broth.

Storage/Reheating

I store the soup (without bread or cheese) in an airtight container in the fridge for up to 4 days. When reheating, I warm it on the stovetop or in the oven at 350°F for about 15–20 minutes. I top it with fresh bread and cheese before broiling to keep everything tasting fresh and crisp.

FAQs

Can I use a different type of onion?

Yes. Red onions give a deeper flavor, but I’ve also made this with yellow or sweet onions. Vidalia onions are great but can be more expensive.

What if I don’t want to use wine?

You can skip it altogether or substitute with a splash of brandy or extra broth. The wine adds depth but isn’t essential.

Can I make this ahead?

Definitely. I often make the soup in advance and store it without the bread and cheese. When ready to serve, I reheat and finish under the broiler.

What’s the best bread to use?

I like sourdough for its chew and tang, but any crusty bread will work. Baguette slices are a classic option.

Can I freeze this soup?

Yes, the soup itself freezes well. I freeze it in portions and add the bread and cheese fresh when reheating.

Conclusion

This Instant Pot French Onion Soup is everything I want in a cold-weather meal—rich, hearty, cheesy, and full of deep flavor. It turns a handful of ingredients into a restaurant-worthy dish with very little effort. Whether I’m warming up after a long day or hosting friends for dinner, this soup always steals the show.

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