Pressure Cooker French Onion Soup

Image of Suzan Najjar
Rated 4.5 based on 6 customer reviews
Pressure Cooker French Onion Soup
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


For best results, we recommend using:


  1. Melt butter in pressure cooker set to Sauté on Normal.
  2. Cook onion and flour in hot butter until onion softens, about 5 minutes.
  3. Pour beef broth into the cooker; add thyme and bay leaves.
  4. Lock pressure cooker lid in place and set steam vent to Sealing.
  5. Select Pressure Cook (Manual) and cook for 30 minutes on High pressure.
  6. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  7. Remove thyme sprigs and bay leaves from soup; discard. Season soup with salt and pepper.
  8. Preheat oven broiler to High. Arrange four oven-safe soup bowls onto a baking sheet.
  9. Ladle soup into bowls to nearly full. Top each portion with baguette slices and Gruyere cheese.
  10. Place sheet under preheated broiler until cheese is melted and bubbly, 3 to 5 minutes.
Mealthy tip:

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!


4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of Sam Dalton

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!

Image of Greg Jones

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!

Image of Garcia B

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.

Image of Erin Hudson

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.

Image of Lori Bishop

Lori Bishop says:

My all time favorite French onion soup!! I froze my leftovers in mason was GREAT reheated!!

Image of Lauren Norman

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.