Pescatarian Instant Pot French Onion Soup
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 3 lb yellow onions (about 5 medium), halved and thinly sliced
- 1 tsp granulated sugar
- 1 tsp kosher salt, plus more to taste
- 3 cloves garlic, minced
- ½ cup dry white wine (such as sauvignon blanc or pinot grigio)
- 4 cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 tsp worcestershire sauce
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- ½ tsp black pepper, plus more to taste
For the topping
- 8 slices baguette, cut ½-inch thick
- 1 tbsp olive oil
- 6 oz gruyère cheese, coarsely grated (about 1 ½ cups)
Instructions
- 1
Set the Instant Pot to Sauté on High. Add the butter and 1 tbsp olive oil and heat until the butter is melted and foaming subsides, about 1 minute. Add the sliced onions, sugar, and 1 tsp kosher salt, stirring to coat. Cook, stirring every 3–4 minutes, until the onions have softened and reduced significantly and are beginning to turn golden at the edges, about 20–25 minutes. The onions will release a lot of liquid first — keep cooking until most of it evaporates and the onions start to stick lightly to the bottom.
- 2
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Pour in the white wine and scrape up any browned bits from the bottom of the pot, cooking until the wine is nearly evaporated, about 2 minutes.
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