3 tablespoons (1/3 stick) of salted butter
1 tablespoon of vegetable oil
2 teaspoons of light brown sugar
4 big onions (I used 1 of each: Vidalia/Sweet, Red, Yellow and Spanish)
4 cups of beef broth (I used 4 cups of water mixed with 4 teaspoons of Beef Better Than Bouillon)
1 cup of red cooking wine (or any dry red wine you have lying around)
1 teaspoon dry thyme
1 teaspoon of Worcestershire sauce (not shown in the video but I do add this)
1 bay leaf
1/4 teaspoon of garlic powder
1 teaspoon of salt
1/2 teaspoon of pepper
Croutons (you can buy a small bag of your flavor choice in any market or make your own)
Provolone and Swiss/Gruyere Slices
Shaved Asiago (optional)
Paprika, for presentation
Have a lot of soup leftover? GREAT! You can freeze it and then thaw and use it as the sauce for my French Onion Chicken or for cooking my French Onion Risotto!
If you wish to make the best French Onion Soup you’ll ever have, you’re going to want to buy French Onion Soup Crocks to do it right! These are going to come in VERY handle during the cheese broiling process and so I’ve listed two different types of crocks you can get. Both come in sets of 4 and are in that EXACT style you love.
Set of 4 Crocks WITH Handle (15 ounce bowls)
Set of 4 Crocks WITHOUT Handle (10 ounce bowls)
Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl
2.Put the Instant Pot on Sauté and melt the butter and oil until it sizzles
3.Add the onions and brown sugar and stir regularly for about 10-15 minutes or until the onions have cooked down by about half and have become translucent and have a pasta-like consistency. Make sure they aren’t too firm or too mushy!
4.Add the broth, red wine, Worcestershire sauce, thyme, bay leaf, garlic powder, salt and pepper. Give it a stir and secure the lid. Hit “Manual” or “Pressure Cook” for 8 minutes. Quick release when done. Preheat your oven to broil while quick releasing. Taste the soup (but be careful – It’ll be hot!) and feel free to add additional salt and pepper as you see fit. But I think it’s perfect as is!
5.Ladle the soup into the crocks until it’s just below the brim. Layer the croutons on top of the soup so that it serves as a foundation for the cheese. Seal with 1-2 slices of Provolone (depending on how wide your crock is. Mine needs 2 to cover it properly but many will only need 1). And then layer a slice of Swiss or some shredded Gruyere (and a few flakes of the Asiago, if using). Leave some of the Swiss a little over the edges so when it bakes, it coats some of the side of the crock. Peeling the cheese off while eating is one of the best parts of the french onion soup experience! Sprinkle lightly with some paprika
6.Place the crock on a baking tray lined with tin foil and pop into the oven for 5 mins or until the top begins to bubble, turns slightly brown and forms a cheese-like crust