What I love the most about french onion soup is the richness of flavors it has with few ingredients. The soup starts out by sauteing onions until caramelized with a few herbs. Red wine is then added to deglaze the pan and pull up the little bits of goodness that have gathered at the bottom of the pot. The wine eventually reduces and the onions are sprinkled with flour, which will help thicken the soup. Lastly, beef broth is added to provide that meatiness that gives french onion soup that distinct flavor. Of course, we can’t forget the infamous topping of a toasted crostini smothered with melted gruyere cheese!
Ultimate French Onion Soup
recipe adapted from Tyler Florence
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere cheese
In your Instant Pot:
Plug in the IP with insert set in place
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste.
Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Meanwhile, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).