from the kitchen of Jacqueline Hutchinson, Ontario, Canada
Cuddle up with a cup of this French Onion Soup, perfect for cold winter nights!
Remember to save yourself some fresh baguettes or rolls for sopping up all the goodness, and enjoy the rest of the bottle of wine as well. This soup only gets better when you save some for leftovers, too!
- 3 T. unsalted butter
- 3 lg. yellow or Spanish onions
- Slice onions ¼ inch thick – I use a mandolin slicer to make it easy (4 cups, but more isn’t bad!)
- 1 tsp sugar
- 2 cloves garlic, minced (1.5 tsp)
- 2 tsp dried thyme
- 2 bay leaf
- 2 tsp dried rosemary
- .5 cup very dry red wine
- 4 cups low sodium beef broth
(any combination of beef stock/broth and bone broth works well)
- 2 cups water
- 1 tsp Better Than Boullion Beef
- freshly ground black pepper to taste
- 8-12 slices small baguette, lightly toasted to dry it out, 1 inch thick. (I use day old baguette, it works great and means no waste)
- 4 oz. freshly grated or thinly sliced Gruyère cheese — in a pinch, use mozzarella
Prep (15 minutes) Cook time, 45 minutes
Slice the onions. Set aside the garlic, spices, and Better Than Bouillon for easy access.
Turn the instant pot to Saute. Let it heat up, then add butter. Once melted and beginning to brown, add half of the onions.
Cook 5 minutes, stirring often. Add the sugar and cook another 5 minutes, continuing to stir. The sugar will help to caramelize the onions and add a lovely caramel color to the dish. Add remainder of the onions and stir frequently so the onions don’t stick. Cook another 5 minutes.
Add the wine to deglaze the bottom of the pan. Be sure there are no bits of onion stuck to the bottom. All of those pieces add a depth of flavor to the dish. Add spice mix. Stir thoroughly.
Add ¼ cup broth to the pot. Replace lid; turn the setting to pressure and set the cook time to 20 minutes.
When the time is up, perform a quick pressure release and when you are able to remove the lid, change the setting to Saute while you make the rest of the soup.
Add the broth and water to the onions and stir. Leave the lid off. Cook another 10-15 minutes on Saute to heat up the broth and thicken it up just a bit.
Taste and adjust the salt/pepper to your tastes before serving.
While the broth is heating up, prepare the toast and cheese.
Ladle the soup into ovenproof dishes, place a piece of bread on the top, cover with cheese and broil until the cheese bubbles and starts to turn golden brown (about 2-3 minutes).
Serve hot, and enjoy!