Multi-Cooker French Onion Soup

Name: Multi-Cooker French Onion Soup
Ingredients: 3 tablespoons butter; 3 medium Vidalia onions, thinly sliced; 2 shallots, thinly sliced; 1 tablespoon brown sugar; 1 teaspoon salt; 1/4 cup dry red wine (or beef broth); 6 cups low-sodium beef broth; 2 teaspoons Worcestershire sauce; 1/2 teaspoon dried thyme; 2 bay leaves; 8 slices of baguette, cut into 1-inch slices; 1 teaspoon Dijon mustard; 1 1/2 cups shredded Gruyere cheese; 1/2 cup parmesan cheese; 1/2 teaspoon black pepper

Print Recipe

6Made this recipe

Serves: 8

Prep Time: 10 minutes

Cook Time: 35 minutes

See All Reviews

About Multi-Cooker French Onion Soup

Enjoy a taste of France without leaving your home with our Multi-Cooker French Onion Soup recipe! With its rich flavors and gooey cheese topping, this classic soup is a true crowd-pleaser that will make you feel like a culinary master in your own kitchen. The slow-cooking process allows the flavors to meld together beautifully, while the addition of aromatic herbs and a splash of red wine elevates the taste profile even further. Finally, a generous layer of melted cheese crowns the soup, adding a delightful gooey texture that brings everything together.

Ingredients for Soup

3 tablespoons butter

3 medium Vidalia onions, thinly sliced

2 shallots, thinly sliced

1 tablespoon brown sugar

1 teaspoon salt

1/4 cup dry red wine (or beef broth)

6 cups low-sodium beef broth

2 teaspoons Worcestershire sauce

1/2 teaspoon dried thyme

2 bay leaves

Ingredients for Toast

8 slices of baguette, cut into 1-inch slices

1 teaspoon Dijon mustard

1 1/2 cups shredded Gruyere cheese

1/2 cup parmesan cheese

1/2 teaspoon black pepper

Preparation

01Set the Instant Pot to sauté mode. Add the butter and melt. Add the onions, shallots, brown sugar, and salt. Stir to incorporate ingredients and coating the onions with butter. Cover with a saucepan pot lid and cook without stirring for 10 minutes.

02Remove the lid. Wearing an oven mit, hold the rim of the inner pot and stir onions. Continue to stir every 2 minutes, scraping the brown bits from the bottom. Continue to do this for 20 minutes, or until onions are caramelized and golden brown.

03Add the red wine. Use a wooden spoon to thoroughly scrape any brown bits stuck to the bottom of the Instant Pot.

04Stir in the broth, Worcestershire sauce, thyme, and bay leaves. Secure lid and seal valve. Cook on manual HIGH for 5 minutes.

05Allow natural pressure release for 15 minutes, then vent any remaining steam.

06Discard the bay leaves.

07Preheat the oven to broil. Line a baking sheet with parchment paper.

08Spread slices of bread with a thin layer of Dijon mustard. Top with Gruyere and parmesan cheese. Sprinkle with pepper.

09Place under the broiler for 3-5 minutes, until the cheese is bubbly and beginning to brown.

10To serve, pour soup into a bowl and top with a cheesy bread on top.