Pioneer Woman Instant Pot French Onion Soup

This easy and delicious Pioneer Woman Instant Pot French Onion Soup is creamy, hot, and perfect for a cozy meal. Made with simple ingredients like onions, garlic, and cheese, it’s a quick and satisfying dish. The crispy mustard croûtes on top make it extra special,your family will love it!

Ingredients Needed

• 2 Tbsp. butter (1/4 stick)
• 2 Tbsp. olive oil
• 3 lb. yellow onions, thinly sliced
• 3 cloves garlic, chopped
• 1 Tbsp. granulated sugar
• 6 sprigs of thyme, plus more leaves for garnish
• 3 Tbsp. all-purpose flour
• 1/2 cup dry white wine
• 6 cups beef stock (48 oz)
• 2 Tbsp. Worcestershire sauce
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper, plus more for serving
• 1 bay leaf
• 6 slices French bread, lightly toasted
• 1 Tbsp. Dijon mustard
• 8 oz. shredded Gruyere or Swiss cheese

How To Make Instant Pot French Onion Soup

1. Saute the Onions: Add the butter and olive oil to the Instant Pot. Set to SAUTE and melt the butter. Once melted, add the onions, garlic, and sugar. Stir well to coat the onions. Cover the pot, lock the lid, and seal the steam release valve. Set to HIGH PRESSURE for 5 minutes. When done, manually release the pressure and carefully remove the lid.
2. Cook the Onions: Add the thyme sprigs. Set to SAUTE again and cook for 18-20 minutes, stirring occasionally, until the onions turn light golden. Mix the flour and white wine in a small bowl, then add it to the pot. Cook for 1-2 minutes, stirring frequently.
3. Add Broth and Seasonings: Stir in the beef stock, Worcestershire sauce, salt, pepper, and bay leaf. Lock the lid, seal the steam release valve, and set to HIGH PRESSURE for 5 more minutes. Once the timer goes off, manually release the pressure and remove the lid. Discard the bay leaf and thyme sprigs.
4. Prepare the Bread: Preheat your broiler to high heat. Spread the Dijon mustard evenly over each slice of toasted French bread.
5. Assemble and Broil: Spoon the soup into 6 individual ovenproof ramekins. Place a slice of mustard-coated bread on top of each ramekin and sprinkle the shredded cheese evenly over each. Arrange the ramekins on a baking sheet and broil for 1-2 minutes until the cheese is melted and lightly browned.
6. Serve: Garnish with fresh thyme leaves and additional black pepper. Serve hot and enjoy!

Recipe Tips

• Don’t overcook the onions while sautéing. You want them golden, not mushy.
• Use a good quality beef stock for a richer flavor.
• Toast the bread lightly before adding it to the soup to avoid it getting soggy.
• Add extra thyme as a garnish for an extra burst of flavor.
• Broil the cheese until it’s golden brown, not just melted, for the perfect texture.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers instant pot french onion soup in an airtight container in the fridge for up to 3 days.
• Freeze: Transfer leftovers instant pot french onion soup to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stove.
• Reheating: Reheat leftovers instant pot french onion soup on the stove over low heat for about 10-15 minutes, stirring occasionally, until hot. Toast fresh croûtes to serve on top.

Nutrition Fact

Serving Size: 1 serving (approximately 1 cup)

• Calories: 277
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 394mg
• Potassium: 374mg
• Total Carbohydrate: 33g
• Dietary Fiber: 3g
• Sugars: 10g
• Protein: 11g

More Pioneer Woman Recipes:

• Pioneer Woman Texas Chicken Chowder
• Pioneer Woman Instant Pot Taco Soup
• Pioneer Woman White Bean and Kale Soup
• Pioneer Woman French Onion Potato Soup
• Pioneer Woman Green Gazpacho