French Onion Soup is by far the most requested soup for dinner parties with our friends and family. My vegetarian take on this rich and indulgent dish boasts flavors of caramelized onions, toasty buttered croutons, sweet thyme, and of course, melted gooey cheese.
Traditional recipes can be time-consuming; but with the help of the Instant Pot, this French onion soup is ready in under an hour. With the same luxurious flavors and sweetness from caramelized onions, topped with toasty croutons and cheese broiled to golden perfection!
Instant Pot Sauté function is perfect to cook and brown the onions. The pressure cooking option seals all the flavors inside making the onions melt-in-your-mouth creamy. Infused with bay leaf and fresh thyme, this vegetarian French onions soup is a must-try recipe.
Tips
- I like to use large yellow onions in this soup because they lend to a mellow, sweet taste with the perfect brightness in the end. You can also add a mix of onions. Make sure to thinly slice them with a mandolin,
- Traditionally made with beef broth, I love making a vegetarian version of this classic French onion soup with the Better Than Bouillon seasoned vegetable base. It increases the flavor intensity and also helps to get that perfect brown color to the soup.
- Use good quality dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. The broth along with the wine adds the perfect richness and acidity to the soup. If you are not a big wine drinker buy the smaller single-serve wine bottles.
- The Worcestershire sauce adds savory, umami flavors to the soup and is also available as a Vegan option in most grocery stores.
- Although dried thyme can be used in a pinch, I recommend using fresh thyme for more bold flavors and also adding some as a garnish while serving
- Use fresh, good-quality cheese. I like to top the soup with a handful of shredded Gruyere cheese and sliced Swiss cheese
- Finish off with a sprinkle of spicy cayenne pepper to perfectly balances the flavors of this classic bistro soup
Process
- Turn the Instant Pot on Sauté(more) mode and heat butter and oil.
- Add onions, ½ teaspoon salt, ¼ teaspoon sugar and cook for 20-25 minutes stirring every 5 mins until onions turn golden brown but not burnt. Glass lid can be used during Saute process.
- After 20 minutes the onions should be golden brown and the bottom of the pot will start to brown (Photos 1 - 4).
- Press Cancel. Add wine and deglaze the pot removing all browning from the pot. Cook for 2-3 minutes as the wine evaporates.
- Add bay leaf, thyme, remaining salt, pepper, Worcestershire sauce, and broth.
- Secure the lid with Pressure Release to Sealing. Cook on Manual/Pressure Cook (Hi) for 6 minutes followed by Quick Release.
- Open the Instant Pot, remove the bay leaf and discard. Mix all-purpose flour in the remaining broth and slowly stir in the soup. Set Instant Pot to Sauté mode and cook for 5 minutes as the soup thickens (Photos 5 - 8)
- Next, make some homemade croutons. Slice a crusty baguette into thick bite-sized pieces. Brush them with some butter for more rich flavors and then toast them in the oven (photos 9 - 10)
Serving
- Ladle the soup in oven-safe bowls. Place the bowls in a baking tray, this makes them really easy to take in and out of the oven, especially when serving to multiple people at once.
- Line the toasted croutons on top of the soup.
- Next spread a handful of shredded Gruyere cheese and top with sliced Swiss cheese. Sprinkle spicy cayenne pepper to perfectly balances the flavors.
- Place the tray in the preheated oven and broiled just until the cheese melts and starts to brown. (photos 11 - 14)
Be careful when you take out the tray and serve. Enjoy hot!
Storing
Any leftover soup can be refrigerated for up to 5 days or even frozen. Make sure to refrigerate or freeze the cheeses and croutons separately. Thaw the soup overnight and microwave. Then assemble the soup in ovenproof bowls and broil as per the recipe.
Meal Prep
This french onion soup is perfect for meal prepping. It is a fridge and freezer-friendly recipe:
- Refrigerate the pressure-cooked soup 1 to 2 days ahead. Reheat and assemble the soup bowls with croutons and cheese when ready to serve.
- You can also freeze the pressure-cooked soup for up to 2 months. I would recommend freezing in individual portions so it is easy to thaw and reheat.
Did you enjoy this delicious soup? Here are some more of my favorite Instant Pot Soups:
- Pasta Fagioli Soup
- Tomato Bisque
- Chicken Cilantro Soup
- Coconut Curry Noodle Soup
- Chicken Tortellini Soup
- Hearty Chicken Noodle Soup
- Chicken Tortilla Soup
- Keto Chicken Mulligatawny Soup
- EASY Lasagna Soup
- Corn Poblano Chowder
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French Onion Soup Instant Pot
A rich and comforting, French Onion Soup with toasty bread croutons, melted Gruyere and Swiss cheese with sweet caramelized onions cooked in a flavorful broth.
Servings: 6
Calories: 414kcal
Ingredients
- 4 large yellow onions thinly sliced (use mandolin for thin slices)
- 3 tablespoons butter
- 1 tablespoon cooking oil
- 1 teaspoon kosher salt
- ¼ teaspoon sugar
- ½ cup dry white wine Pinot Grigio, Sauvignon Blanc, or Chardonnay
- 1 tablespoon Worcestershire sauce/ Vegan Worcestershire sauce
- 1 Indian bay leaf
- 1 tablespoon fresh thyme
- ½ teaspoon freshly ground black pepper
- 3 cups low sodium vegetable broth divided
- 2 tablespoons all purpose flour
To serve
- 1 crusty baguette thick slices
- 1½ cups shredded gruyere cheese
- 6 to 12 slices swiss cheese
- 1 teaspoon cayenne pepper optional
Instructions
- Turn the Instant Pot on Sauté(more) mode and heat butter and oil.
- Add onions, salt, sugar and cook for 20-25 minutes stirring every 5 mins until onions turn golden brown but not burnt. Glass lid can be used during Saute process. After 20 minutes the onions should be golden brown and the bottom of the pot will start to brown.
- Press Cancel. Add wine and deglaze the pot removing all browning from the pot. Cook for 2-3 minutes as the wine evaporates.
- Add bay leaf, thyme, black pepper, Worcestershire sauce, and 2½ cups of broth. Secure the lid with Pressure Release to Sealing. Pressure Cook (Hi) for 6 minutes followed by Quick Release.
- Open the Instant Pot, remove the bay leaf and discard. Mix all purpose flour in the remaining half cup of broth and slowly stir in the soup. Set Instant Pot to Sauté mode and cook for 5 minutes as the soup thickens.
To Serve
- Preheat oven to broil(Hi). Cut each baguette slices into bite sized pieces. Line them on a baking sheet and toast until golden brown (5 to 7 minutes).
- Add ¾ cup of soup to an oven-safe bowl. Add toasted bread pieces and top them with a handful go shredded Gruyere cheese, top with Swiss cheese slices and a sprinkle of cayenne pepper and thyme.
- Broil for 5 mins or until the cheese melts. Serve hot.
Video
Notes
Substitutes
- Use a mix of red and yellow onions.
- Dry thyme can be substituted for fresh.
- Refrigerate the pressure-cooked soup 1 to 2 days ahead. Reheat and assemble the soup bowls with croutons and cheese when ready to serve.
- You can also freeze the pressure-cooked soup for up to 2 months. I would recommend freezing in individual portions so it is easy to thaw and reheat.
Nutrition
Calories: 414kcal | Carbohydrates: 34g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 851mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 7.9mg | Calcium: 398mg | Iron: 2.2mg
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woodboneandstone says
Thank you for this vegetarian version!
Archana says
You are welcome!
Laura @ Feast Wisely says
Love this recipe Archana - something my hubby has always wanted to make! I’ll be sharing your technique with him
Archana says
Thank you Laura! I can't wait to hear how he likes it.
Blogtastic Food says
Looks so delicious!! Still yet to try French onion soup (:
Archana says
Give it a try! You will love the flavors of homemade French onion soup
InspiresN says
This soup sounds interesting, love the way it is put together!
Pamela S Gupta says
Made this today as an Easter lunch for myself. The diner versions have always been my guilty pleasure, but haven't always left me feeling so great. This.is.DIVINE. Used homemade chicken stock & a ton of onions; poured it over some crusty bread & topped with freshly grated parmesan. Your proportions are spot on & the flavor is just delicious. Thanks!
Archana says
Hi Pamela! Happy Easter. Thank you for your lovely feedback. Happy to hear that you enjoyed the flavors. This is our family favorite recipe
Nathan says
This was a huge hit for our Easter! Thanks so much.
Archana says
Happy Easter! So glad you enjoyed this. It is out family fav.
KALBAP says
Hello Archana, this recipe made for a hearty lunch with the family. Everyone loved it. And fairly easily made.
Archana says
Thank you! I am so glad your family enjoyed it.
KALBAP says
Just make sure it appears in the "instapot soups tab"
Archana says
Good catch, Thank you! Updated.
Werra Watson says
Thank you for offering up the Vegetarian option. In the Article you mentioned using the Better the Bouillon seasoned vegetable base but I do not see it listed in your actual recipe. How much of this is used in the recipe?
Archana says
Hi Were, So the recipe calls for 3 cups of vegetable broth. To make that you add 3 teaspoons of better than bouillon base to 3 cups of water. Let me know if you have any other questions.
Ashley says
Is it okay to use dried thyme instead of fresh thyme? Thank you so much!
Archana says
Yes!
Judy says
Made this for the 3rd time last week. Delicious as usual! One question, I froze most of the extra but realized I left one container in the fridge, how long will it keep in the refrigerator? I hate to throw it away, it still smells great.
Archana says
I would say easily upto a week. Also if it smells good then it’s good to eat
Mary Anne says
Can I double this? I have a 8 quart duo plus.
Archana says
Yes you can double
Cheri A Magistro says
Hi! Looking to make this today. Have 2 questions, can I use something else rather than wine to deglaze? Also, is there a replacement for the flour? I try to stay as low carb as possible. Thank you.
Archana says
Sorry if I am replying this later. Water can be used instead of wine to deglaze.Its only 2 tablespoons of flour, but if you wish to skip it you can, the soup will not be as creamy.
Shital Lakhani says
Made this over the weekend and it was just perfect! Tastes exactly like the non-vegetarian version 🙂
Courtney says
I read online that white wine vinegar can be used as a sub for white wine and since nobody in my household drinks wine I didnt want to waste a whole bottle. Do not try this! The whole recipe tasted like vinegar. Super easy recipe to cook though and I will definitely try this again once I can find someone to give a mostly full bottle of wine to.
Archana says
Hi Courtney, I am sorry. And yes wine vinegar is not a substitute for wine. We are not big on drinking wine so I buy small bottles often sold in the wine stores. They usually are 6 to 8 ounces and perfect for cooking.