French Onion Soup served with toasted French Bread smothered with fresh melted gruyere cheese will have your taste buds saying “ohhh yeah give me some of that.” Cut through the smooth melted cheese and spoon up a cheese dripping mouthful of sweet onion broth soaked toasted heaven. The toasted cheese adds depth and texture to a classic side soup that your family will be slurping clean out of the bowl. Soft succulent comforting onions will be waiting patiently at the bottom of the bowl as you work your way through the cheesy topping to find the real reward below. The sweet satisfaction this recipe will bestow upon the dinner table will hold the standard for a foodliciuos meal in any home.
Suggest pairing this recipe as a side or appetizer with an entree of contrasting flavors to create a balanced meal experience. Bring a layer of sophistication to your next grilled steak by including this French Onion soup as its dinner table dance partner. I guarantee that a soup soaked French Bread covered in cheese will bring a comforting satisfaction to everyone that dares to take a bite. Watch the video and carefully follow the instructions below to have this delicious affordable dish on a table near you. This may also be enjoyed stand alone for a light snack as it is simply easy to make, affordable, tasty and absolutely scrumptious. Need I say more?
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Restaurant style French Onion Soup.
Ingredients
Ingredients
Cut the onion(s) in half and slice into 8 thick strips.
Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.
Add garlic and dry sherry. Scrap all the brown bits on the bottom using a wooden spoon).
Deglaze the cooker.
Combine stock/broth.
Add the rest of the seasoning ingredients in the cooker then stir. Pressure cook on high for 0 minute and natural release for 10 minutes.
Crusty French Baguette and Gruyere Cheese.
Place the sliced bread on a baking sheet.
Toast 2 minutes per-side or until golden. Remove the bread from the oven.
Sprinkle cheese on top of the bread and return the bread to the oven. Bake until the cheese is completely melted. Remove the bread from the oven.
Place an oven safe dish on a baking sheet. Transfer the soup to a bowl(s).
Place the cheese toast on top of the soup.
Sprinkle more cheese on top of the bread and soup.
Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown.
Serve immediately and enjoy!
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Instant Pot French Onion Soup
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 4 sweet onion peeled and sliced
- 6 garlic cloves minced
- 6 cups unsalted beef stock or broth
- ½ cup dry sherry
- 2 tbsp olive oil
- 3 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp worcestershire
- 1 tsp thyme
- salt & pepper to taste
- 1 crusty french baguette sliced
- 2-3 cups shredded gruyere cheese
Instructions
- Cut the onion(s) in half and slice into 8 thick strips. Set saute to high for 20 minutes. Add oil and butter. Wait for ~30 seconds.
- Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.
- Add garlic; cook for ~1 minute. Add dry sherry and deglaze the cooker (scrap all the brown bits on the bottom using a wooden spoon). Combine stock/broth and the rest of the seasoning ingredients in the cooker then stir. Place the lid on.
- Pressure cook on high for 0 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release. Gently stir the soup. Add a pinch of salt and pepper to taste.
Toast Bread ~ This is highly recommended but not required. It will be slightly crunchy and not soggy.
- Preheat the oven to 325°F (162°C).
- Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.
- Sprinkle cheese on top of the bread and return the bread to the oven. Bake until the cheese is completely melted. Remove the bread from the oven. Place an oven safe dish on a baking sheet. Transfer the soup to a bowl(s). Place the cheese toast on top of the soup. Sprinkle more cheese on top of the bread and soup.
- Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.
- It is highly recommended to pre-toast the bread prior to placing on the soup bowl as it will maintain a crunch. However if you prefer your bread a bit soggy then you can place sliced bread and cheese on top of the soup. Broil until the cheese is melted. Again exercise caution: the dish will be very hot.