Pressure Cooker French Onion Soup
- 2 tablespoon butter
- 2 pounds onions, sliced
- 2 tablespoons flour
- 8 cups beef broth
- 2 sprigs thyme
- 2 bay leaves
- 1 baguette, sliced
- 8 ounces Gruyere cheese, sliced
- salt and freshly ground black pepper to taste
- Melt butter in pressure cooker set to Sauté on Normal.
- Cook onion and flour in hot butter until onion softens, about 5 minutes.
- Pour beef broth into the cooker; add thyme and bay leaves.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 30 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Remove thyme sprigs and bay leaves from soup; discard. Season soup with salt and pepper.
- Preheat oven broiler to High. Arrange four oven-safe soup bowls onto a baking sheet.
- Ladle soup into bowls to nearly full. Top each portion with baguette slices and Gruyere cheese.
- Place sheet under preheated broiler until cheese is melted and bubbly, 3 to 5 minutes.
In Paris, French Onion Soup is known as a great hangover cure. Oh, la-la...Pass the champagne! If this is the cure, bring on the bubbly!
What others are saying
Sam Dalton says:
This is a rich and simple soup that turned out great. I skipped the baguette and used croutons instead. I love the Gruyere cheese, much better than some recipes that call for parmesan. Nice!
Greg Jones says:
This is a solid recipe. Perfect for cold, chilly days. I'd like to learn to make homemade beef broth, but I did use store bought when I made this recipe and it was still great. I'll be making it a few times this winter!
Garcia B says:
People don’t realize how simple French onion soup is! I added braised short rib and it was everything. Perfect with crusty bread.
Erin Hudson says:
Love French Onion soup. I cut down the beef broth to 6 cups and added in some shredded cooked chuck roast. Also added brie cheese instead of the Gruyere.
Lori Bishop says:
My all time favorite French onion soup!! I froze my leftovers in mason jars...it was GREAT reheated!!
Lauren Norman says:
Not great. French onion soup typically requires caramelizing the onions. I thought the pressure cooking might take care of this but I was quite disappointed. This might be decent if the 5 minutes of softening the onions was actually 45 minutes of caramelizing them. We threw out the leftovers and won’t be making this again.