During my childhood, French onion soup always held a sense of luxury. It was a delicacy exclusively found in the upscale restaurants we visited on rare occasions, typically on Sundays. Those were cherished moments, filled with treats and special family time.
- 3 pounds of yellow onions, peeled and thinly sliced
- 4 cups of low-sodium beef broth
- 2 tablespoons of unsalted butter
- 2 sprigs of fresh thyme
- ¼ cup of balsamic vinegar
- Sliced baguette bread
- 2 cups of shredded gruyere cheese
- Set your Instant Pot to the sauté function and melt the butter.
- Once the butter has melted, add the sliced onions and cook for about 5 minutes until they soften.
- Mix in the beef broth, balsamic vinegar, and fresh thyme.
- Secure the lid on the Instant Pot, ensuring the release valve is set to the sealed position.
- Cook on manual mode for 20 minutes, then allow for a natural slow release for 10 minutes before moving the release valve to venting to release any remaining pressure.
- Switch the Instant Pot back to sauté mode and cook for an additional 10 minutes, stirring occasionally, until the soup thickens.
- Preheat your oven’s broiler on low.
- Slice the baguette bread and sprinkle some shredded gruyere cheese on top of each slice.
- Place the cheese-topped slices on a baking tray and broil in the oven until the cheese is golden and bubbly.
- Ladle the French onion soup into individual serving bowls.
- Top each bowl with a slice of the cheese-topped baguette.
- Sprinkle some remaining shredded gruyere cheese over each bowl.
- Serve and enjoy!