How to make Rich Gourmet French Onion Soup, Instant Pot or Stove top
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: French / American
Serves: 10
  • 4 Tablespoons butter (unsalted or salted is ok)
  • 7 medium or even large onions (note: the onions will reduce their size dramatically during their caramelizing process) – white onions, sweet onions and yellow onions are ok. You can use 1 purple onion to add to the process as well. Slice the onions into half circles
  • 2 quarts organic beef broth, full sodium (about 2 liters) I usually get mine from Trader Joe’s. You can use low sodium of course, then adjust your salt taste to your liking.
  • 2 teaspoons dried thyme (some extra fresh thyme is good to use too)
  • 1 cup red wine (Cabernet, Merlot or Pinot Noir is great)
  • ½ cup dry sherry cooking wine (found in most supermarkets) Similar to this Holland House Sherry Cooking Wine. I see Amazon has crazy prices for this, but in your local supermarket you should be able to find it for $3-5 per 16 oz bottle.
  • 3 Tablespoons Demi-Glace. This is optional, but I highly recommend this. It helps to thicken the soup and adds the rich gourmet taste to it. I searched for many different demi-glace; most of them sadly have added not needed chemicals and preservatives, but this one – More than Gourmet classic French demi-glace makes a cut. It is all natural, with no preservatives, GMO, fillers or chemicals. It is not cheap, but so worth it. I suggest you get a 16 oz tub to get a better price. Will last you much longer and you can use it for other gourmet style sauces.
  • 1 packet of Goodman's Onion soup mix
  • Salt and pepper to taste
  • French bread or french baguette
  • Gruyere cheese (Swiss, Mozzarella and Provolone will work too, but I suggest to mix it as well) My favorite combination is Gruyere and Swiss or Gruyere and mozzarella.
  • 2 TBS Flour (optional and it helps to thicken the soup)
  • Green onions for decoration and to add the last touch (you can use fresh thyme too)
  1. The directions below will apply to Instant Pot. If you don’t have one – no worries, just follow the precise instructions below and after the last step – let the soup simmer for an additional 30 minutes.
  2. Melt butter on medium heat in Instant Pot. You can use a large Dutch oven or large heavy pot instead, preferably stainless steel.
  3. Add onions
  4. This is very important step, pay attention: Cook onions at this point, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about to minutes to an hour. (Note: If onions become to stick (And they will), simply keep adding some water and start “deglazing”. Deglazing is a simple process, you just take your wooden spatula and keep scraping up the fond from the bottom of the pan and keep stirring it into the onions. This is how your onions should look now, after about an hour.
  5. Sprinkle flour over onions, and stir to coat.
  6. Add red wine, sherry, stock, and thyme, and bring to a simmer.
  7. In a small sauce pan over low heat mix 3-4 TBS Demi-Glace with water, according to instructions, and add the mixture to the soup.
  8. Add onion soup mix
  9. At this point take a spoon and taste your bouillon and see if any more salt is needed.
  10. Add ½ tsp Ground pepper and 1 tsp ground garlic powder.
  11. Close the Instant Pot lid, seal to pressure, and set pressure cook for 10 minutes. (Note: if you’re not using Instant Pot, let your soup simmer on low heat for 40-60 minutes)
  12. While the soup is cooking, toast breads in your toaster; set aside.
  13. Once soup is done, add hot soup into ovenproof bowls. I used French onion soup crocks with handles. If you don’t have those, just make sure the bowls you’re using are oven proof. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle ½ cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread and cheese doesn’t burn. Serve immediately and enjoy. Yes, it will be very hot at first.
Recipe by Daily Yum at