The TASTIEST Soup - French Onion Soup - ooey gooey Goodness

Gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Low-fat cheese reduces calories, while mozzarella is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and chicken broth is typically less expensive.

Heat the Instant Pot on sauté mode.

Chop 2.5 pounds of yellow onions into strips.

Add 1/4 cup unsalted butter and 2 tablespoons olive oil to the pot to melt.

Add the chopped onions to the pot.

Add 1/4 teaspoon baking soda to caramelize the onions quicker.

Cook the onions for about 4 minutes to release juices without adding liquid.

Lock the lid into place and set the pot to manual high pressure for 15 minutes.

Quick release the pressure after cooking.

Drain the onion liquid into the beef broth to use later.

Press the onions to extract more liquid before returning them to the pot.

Turn the sauté mode back on and cook the onions for about 5-10 minutes to caramelize further, stirring occasionally.

Add 1/2 cup red wine to the pot and scrape the bottom to release brown bits.

Add 6 cups of beef broth and the reserved onion juices back into the pot.

Add 2 sprigs of fresh thyme, 1.5 teaspoons kosher salt, and 1/2 teaspoon freshly ground pepper.

Stir and return the lid, sealing it again for another 5 minutes on manual high pressure.

Grate 1 cup of gruyère cheese and 1 cup of mozzarella cheese and mix them together.

Slice the country loaf bread about an inch thick and top each slice with the cheese mixture.

Place the topped bread under the broiler for about 3-5 minutes until the cheese melts and browns.

Ladle the soup into bowls and top with the cheesy bread.

Garnish with fresh parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens