This Instant Pot French Onion Soup is an easy way to enjoy restaurant-style French onion soup at home in a hurry. It’s a classic French onion soup recipe made quicker and more healthy too!
I’ve had a soft spot for French onion soup since I was a little girl and my grammy treated me to it for lunch.
This Instant Pot French onion soup recipe is my attempt to recreate its magic in a faster, less labor-intensive way (when I have a bit more time, I go for my stovetop French Onion Soup).
5 Star Review
“This is honestly one of the best recipes I have found on the internet.”
— Kristina —
If you’re familiar with authentic French onion soup, you’ll know it is a commitment.
- Onions are slowly (and patiently) caramelized to sweet, sweet perfection (just like this Blue Cheese Burger recipe).
- A fragrant bouquet of fresh herbs gets infused into simmering, rich beef broth.
- Butter, cheese, and crusty bread are used without any manner of restraint (ahem, Air Fryer Grilled Cheese).
As magnificent as the classic is, I wanted a weeknight version of this comforting soup that was fast, easy, and (a little bit) healthy (for full-on healthy, check out my Instant Pot Carrot Soup).
How to Make Instant Pot French Onion Soup
Now this healthy French onion soup recipe is made using all of the same ingredients of traditional French onion soup but in lightened-up amounts (which tastes perfect with the French classic Niçoise Salad).
PLUS it’s made right in the instant pot (like this Instant Pot Lentil Soup and Instant Pot Split Pea Soup) for ease and efficiency.
The Ingredients
- Butter. It wouldn’t be French onion soup without butter.
- Onion. Slowly caramelized onions are what give French onion soup its depth and body.
How to Caramelize Onions Quickly
Ordinarily, caramelizing a large batch of onions takes 45 minutes or more. For me, that’s a feat that might be possible on a Sunday. On a weekday? Not gonna happen!
To make the Instant Pot French onion soup recipe attainable on even a busy weeknight, I caramelized the onions in my Instant Pot.
- It makes the process completely hands-off.
- The onions caramelized in just 20 minutes.
- You cook the rest of the soup in same pot, so you’ll still only have one pan to clean in the end.
(More one-pan recipes can be found in this post, 15 Healthy Instant Pot Recipes.)
- Garlic. To amp up the aromatics.
- Thyme + Bay Leaves. These savory herbs pair well with the sweet onions and robustly flavored beef stock (as in this Instant Pot Beef Stew).
- Red Wine. Adds depth and subtle acidity to balance the sweetness of the onions. Choose a wine that’s good enough to drink.
- Beef Bone Broth. Compensates for the low-butter content by lending the broth a deep, natural flavor and added richness. Added bonus: it’s packed with protein.
- Beef Stock. Provides additional richly flavored cooking liquid for the onions and herbs to simmer in.
- Baguette. I recommend buying two. One for the cheesy toasted topping and a second of soaking up every last drop of the rich onion broth.
- Gruyère. A traditional French onion soup cheese, and if I could only have one cheese in my French onion soup for the rest of my life, that would be it. (Incidentally, it is also incredible on a grilled cheese sandwich or in a Cheese Fondue.)
The Directions
- Sauté the onions with the butter and herbs.
- Add water, cover, seal, and cook on HIGH pressure.
- Uncover and turn the Instant Pot back to sauté. Let simmer and reduce. Add the wine and simmer more.
- Add the bone broth and keep on simmering. Season with salt and pepper.
- Toast the baguette topped with Gruyère under the broiler.
- To serve, ladle the soup into bowls and top with toasted cheese baguettes. ENJOY!
Tip!
If you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the broiler, until the bread is toasted and the cheese is melted.
Wine Pairing
A glass of good red wine is a perfect partner to French onion soup. A dry red, like Pinot Noir, complements the rich, beefy flavor of this comforting, rustic onion soup. A Merlot or Malbec would also pair nicely.
Storage Tips
- To Store. Leftover French onion soup may be stored in the fridge for up to 3 days. For best results, store the soup without cheese or toasted baguettes and prepare the topping while reheating.
- To Freeze. Instant Pot French onion soup may be stored in the freezer (without the cheese and baguette) for up to 3 months. Defrost overnight in the fridge before serving.
- To Reheat. Warm the soup over the stovetop or in the microwave until steaming. Prepare freshly toasted baguettes with cheese while soup reheats.
What to Serve with French Onion Soup
Recommended Tools to Make this Recipe
- Instant Pot. From soups, stews, pasta, and more. You’ll love the ease and versatility the Instant Pot brings to your kitchen.
- 12-ounce Ramekins. I love these oven-safe ones for baked soups and miniature Goat Cheese Quiche.
- Sheet Pan. No kitchen should be without a small collection of quality aluminum sheet pans.
My Favorite Instant Pot
This 6-quart Instant Pot has a dozen cooking functions, tons of programability, cleans easily, and cooks one-pot meals much faster. I couldn’t imagine my kitchen without it!
This Instant Pot French onion soup may not be the proper “French” way, but it’s certainly a scrumptious means to enjoy a healthy, fast version of this indulgent soup.
Frequently Asked Questions
Gruyere (a nutty, melty, alpine-style cheese) is traditional for French onion soup. If you cannot find it, you can substitute Gruyere for another fully-flavored, melty cheese such as Swiss, fontina, gouda, or in a pinch, sharp white cheddar.
If you want to make this Instant Pot French onion soup vegetarian, you may opt to swap the beef stock and bone broth for a high-quality vegetable stock of your choice.
Julia Child’s French onion soup calls for dry white wine (or dry vermouth) and a splash of brandy to be added for extra flavor. For a recipe that is more similar to hers, swap the red wine in this recipe for white wine and add 2 to 3 tablespoons of brandy (like in my classic French Onion Soup).
Instant Pot French Onion Soup
Ingredients
- 3 tablespoons unsalted butter
- 3 very large yellow onions or Spanish onions, halved and sliced 1/4 inch thick (about 2 1/2 pounds)
- 2 cloves garlic minced (about 2 teaspoons)
- 2 springs fresh thyme
- 1 bay leaf
- 1/2 cup dry red wine such as Cabernet Sauvignon
- 4 cups beef bone broth or beef stock
- 4 cups beef stock
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 to 12 slices small baguette cut about 3/4-inch thick
- 4 ounces freshly grated Gruyère cheese or Swiss, white cheddar, fontina, and gouda, while less traditional, are also delicious
Instructions
- Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water. Cover and seal the Instant Pot, then set to cook on HIGH pressure (manual setting) for 20 minutes. Release pressure to vent immediately.
- Remove the lid, then turn the Instant Pot back to sauté. Cook for 5 minutes until some of the liquid evaporates, then add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let simmer for 10 minutes, until most of the wine has evaporated. Discard the thyme stems and bay leaf.
- Add the bone broth and stock. Bring to a simmer and let cook until the soup thickens, about 10 minutes. Add the salt and pepper, then taste and adjust the seasonings as needed.
- When you’re ready to serve, prepare the crouton topping. Preheat your oven's broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn. Remove promptly. (See notes section for alternate serving method)
- Ladle the soup into bowls, then carefully float the toasted cheese baguettes on top. Enjoy!
Notes
- Alternate Serving Method. If you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the broiler, until the bread is toasted and the cheese is melted.
- TO STORE: Leftover French onion soup may be stored in the fridge for up to 3 days. For best results, store the soup without cheese or toasted baguettes and prepare topping while reheating.
- TO FREEZE: Instant Pot French onion soup may be stored in the freezer (without the cheese and baguette) for up to 3 months. Defrost overnight in the fridge before serving.
- TO REHEAT: Warm the soup over the stovetop or in the microwave until steaming. Prepare freshly toasted baguettes with cheese while soup reheats.
Nutrition
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There’s nothing quite like a cozy bowl of soup on a cool fall or winter day. Try these other favorite Well Plated soup recipes:
Really tasty! I had to saute low to caramelize, it was burning too quick for me even though I was standing right there. I personally would add more onions for the second cook, the ratio of broth to onion “strings” was off for me. Delicious recipe, but all your recipes are delicious.
Am I reading the first part right only using 3 tbsp. water to pressurize it in the beginning?
Hi Stephanie! That’s correct! It worked for me, and I think partly because the onions contain a lot of moisture too.
I doubled the recipe and it turned out wonderfully. Served it for the big game today with some smoked pork sliders. Was a big hit. Thank you!!
WHOOO HOOO! CJ, soooo happy to hear you all enjoyed it. Thank you for letting me know and sharing this lovely review!
Made this tonight and it was delicious.
Hooray! I’m glad you enjoyed it, Randy.
Very tasty soup, great recipe. But I made one (pretty big) change : I didn’t use my instant pot! I thought it was more likely to overcook the onions that way. So I doubled the recipe and made it on the stovetop in a large pot.
I’ve made it 3 times now because my family loves it. I purée the leftovers and use it to make the tastiest beef stew ever (according to me and my family at least).
Thanks for the recipe. Love your site!
YAY! Thank you for taking the time to share this kind review and your alternative cooking method! I’m so happy that you enjoyed the recipe!
OMG I’ve been having the most intense French Onion soup craving and this totally fit the bill! I was a little concerned because I ended up using about 9 onions after following the 2.5 lbs the recipe called for, but they reduced down to a normal amount and all was right with the world. I made this for lunches this week but my wife and I are about to polish this off tonight! Thank you for this wonderful recipe!
Thank you for taking the time to share this kind review, Kaitlan! I’m so happy you enjoyed this recipe!
Am using twice the recommended onions and am also using both red onions and vidalia onions. Great results. One of our favs
I’m so happy to hear that this recipe was a hit, Monty! Thank you for taking the time to share this kind review!
what size instant pot is this recipe for?
Hi Mike! I used a 6qt Instant Pot, but you can easily adapt the recipe to fit the size you have.
I think carmelizing in a pan works better, added sherry, a little brown sugar and more dried thyme. Turned out great !
Thanks for sharing your suggestion, Theresa! I’m so happy you enjoyed it!
Yum! We didn’t have bayleaf or thyme, so left those out. Used 4 large onions, and 1/2 cup salted butter because yum. No red wine, so used Rose. Decided I was too lazy to saute the final mix of beef broth (no bone broth either) so put the IP on the soup function for 15 minutes and then quick release. No baguette or Gruyere, so used a sub bun and some Bothwell aged cheddar. So good, worth the scalds to my tongue, and I’m not sharing this with hubby – it’s all mine! Can’t wait to try it with a heartier bread like rye.
I’m so happy that you enjoyed it, Donna! Thank you for sharing this kind review!
Or sure what went wrong but my inions definitely did not caramelize. Transferred the cooked down onions to the slow cooker I hope I can get them golden and delicious.
Brittany, I am sorry to hear that! Onion caramelization goes pretty slowly, so they may have just needed more time. I hope you loved the soup in the end.
Onions carmelized beautifully. Had lots of liquid at the end that didn’t thicken. I even left out one container of the bone broth. Any suggestions as to how to thicken at the end?
Hi Abby! The soup is meant to be liquidy and brothy, and I’ve found most traditional French onion soups to be like that, especially so that it soaks up easily into the bread. I hope you were still able to enjoy the soup!
Just made this for my dads bday dinner with the family and i have to say i added a roast cooked it in the Insta pot first then caramilzed onions in a skillet and added everything in recipe and went again in the insta pot the meat added a lot to the soup and made it even better! Very hearty for sure!!
I’m so happy that you enjoyed it, Toni! Thank you for sharing this kind review!
This is honestly one of the best recipes I have found on the internet. My husband and I just are half a pot for dinner and will have the rest for dinner tomorrow. Thanks for sharing!
I’m SO happy that you enjoyed it, Kristina! Thank you for sharing this kind review!
What setting on instant pot do you use when doing the simmer portions?
Hi Tami! I use the “saute” function. I hope this helps!
Love the recipe, the wife and I are walking around the house squinting though from the onion smell… any tips to beat this??
Hi Nate! I’m sorry, I do not have this problem with the onion smell and can’t control it unfortunately. A simple Google search should lead to some answers on how to rid of the smell. Hope this helps!
-This recipe, when cooked as directed is tasteless. If you hit the “print recipe” button, the directions omit the flour/thickening step. I added worsteshire, extra thyme, kosher salt and coarse black pepper. It was o.k. but this recipe is going in the garbage. Don’t waste your time.
Hi Carol! This recipe doesn’t have directions for a flour/thickening step, so I am confused as to what you are referring to. As I’ve mentioned in previous comments, this soup is meant to be liquidy/brothy.
I am planning to make this later in the week. Quick question: we don’t drink alcohol. I have successfully subbed balsamic vinegar for red wine in a beef stew recipe. Do you this balsamic vinegar will work in place of the wine in this onion soup? Thank you for all you wonderful recipes.
Hi LuAnn! You can simply add more beef broth. Hope this helps!
Hi…I dont see what the sodium content is…I’m afraid to ask…we are on a low sodium diet thanks
Hi Chris! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
I found it actually took me more time to make French Onion Soup in the Instant Pot vs. on the stovetop. Stovetop, I can coax a lot more flavor from the onions and truly get them caramelized vs. what I can in the IP. IP just had blond, cooked onions instead of something with a deep rich color and flavor.
I’m sorry to hear the recipe wasn’t to your taste, John. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I’d like to make this soup 3X’s the recipe. Will it fit in my 6 qt instant pot? Also, should I cook that many onions in batches?
Hi Donna! I don’t believe a triple recipe would fit in that size instant pot. If you end up experimenting, let me know how it goes!
This was a great recipe for a first timer, especially! I love your recipes ❤️ I added more seasoning and a little Dale’s near the end. I also used Texas toast with Swiss melted on top and it was delicious!!! My adult son gave it 5 stars ⭐️⭐️⭐️⭐️⭐️
Hi Km! So glad you enjoyed the recipe! Thank you for this kind review!