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Pressure Cooker French Onion Soup

This French Onion Soup is made effortlessly in a pressure cooker delivering deep, warm flavors of caramelized onions, beef stock, wine, and melty cheese-topped bread in half the time of the traditional stove-top method.
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Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Servings 6 people
Calories 320 kcal

Equipment

  • 1 Pressure cooker
  • 1 Skillet
  • 1 Oven-safe soup bowls

Ingredients
  

Main ingredients

  • 2 pounds onions sliced thin
  • 3 tablespoons melted butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 0.5 cup all-purpose flour
  • 6 cups beef stock rich
  • 0.25 cup dry white wine
  • 2 tablespoons cognac
  • 0.5 teaspoon rubbed sage
  • 0.25 teaspoon ground bay
  • 4-6 slices French bread 1-inch thick
  • 0.5 cup Murray's Fondue mix cheese gruyere, raclette, and fontina combined

Instructions
 

Instructions

  • Melt butter in a skillet over medium heat and add sliced onions. Stir gently and caramelize for 20 to 25 minutes until golden and sweet.
  • Sprinkle flour over the caramelized onions, stir to coat, and cook for 2 to 3 minutes to remove raw flour taste.
  • Transfer onion and flour mixture to the pressure cooker. Add beef stock, wine, cognac, salt, pepper, sage, and ground bay. Stir to combine.
  • Seal lid and cook on high pressure for 10 to 15 minutes, allowing flavors to develop quickly.
  • Let pressure release naturally after cooking to enhance soup richness and depth.
  • While soup settles, broil French bread slices for 1 to 2 minutes per side until toasted.
  • Ladle soup into oven-safe bowls, top with toasted bread slices and cheese. Broil for 2 to 3 minutes until cheese is melted and golden.

Notes

Cool the soup before storing. Keeps in refrigerator up to 4 days or freeze in portions. Reheat slowly to maintain texture and flavor.