4 onions (white, yellow, red are best), sliced into rings
1/4 cup (1 stick) butter
1/4 cup sherry
4 cups beef broth
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon of dried thyme (1 teaspoon fresh)
1 bay leaf
premade croutons or dried bread
swiss cheese (approx 8 oz)
Instructions
PREP
Slice the onions into thin rings. A mandolin is ideal for making this
quick work, but hand sliced is ok, too. That is it, that is the
prepwork!
SAUTE
Turn Instant Pot onto Saute setting. Should default to 30 minutes. Put
in butter and allow it to fully melt, then add onions. Cook onions on
saute for full time, stirring every few minutes.
After 20 minutes, you should start to see some browning of the onions
and a fond on the bottom of the pan. Let the saute cycle fully run and
your onions should be soft, golden brown and looking and smelling
delicious.
PRESSURE COOK
The saute stage is now over, but the pot is still hot. Pour in the
sherry and scrape the brown bits off the bottom with a wooden spoon
(aka deglazing the pan). The fond will add great umami flavor! Once the
bottom of the pan is clean, add in the other ingredients into the pot
(broth, thyme, pepper, worcestershire, sugar, bay).
Lock the lid on the top by twisting into place (a chime will play).
Select Pressure Cook and change time to 7 to 10 minutes (whatever you
prefer) and then seal the lid by pushing in the black button on top.
After the timer hits 0-00, just leave it alone and let it naturally
release. The whole process of this stage should take about 30 minutes
total.
FINISHING
Your soup is done and is already delicious. For fun, you can ladle
it into smaller crocks and layer croutons and cheese on top, then
broil for a few minutes until cheese is browned. Or, just do the
same and microwave to melt the cheese.
Originally Submitted
12/29/2020
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