Jagan’s InstantPot French Onion Soup

Born out of laziness, kept out of awesomeness.

Ingredients

• ▢ 4 pounds onions, sliced
• ▢ 6 tablespoons unsalted butter (margarine will work too)
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• ▢ ¼ cup dry white wine (Grüner Veltliner or Sauvignon Blanc) 
• ▢ 3 cloves of garlic, minced
• ▢ 2 Tablespoons soy sauce or Bragg’s aminos
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 1 bay leaf 
• ▢ 6 sprigs fresh thyme (or 2 tsp dried thyme leaves)


• ▢ a8 cups (2L) Better than Bouillon Beef stock (or Vegetarian Beef stock)


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• ▢ French baguette sliced into 1 inch thick slices
• Mozzarella, sliced for topping the bread

Instructions 

• Pressure Cook Onions: in Instant Pot

  In InstantPot, set to Sauté Hot, melt the butter, then add the sliced onions, except for 1/2 a pound which you need to reserve to add back later. Break up the remaining onions into rings. 
  Pressure cook (Manual, High Pressure) for 20 minutes, then Quick Release. 
  Caramelize Onions: Once the onions are pressure cooked, there will be a lot of liquid in Instant Pot. To permit browning to occur, you must first pour off the onion liquid into a large glass measuring cup and reserve it for later. 

  Caramelize onions by using the "Saute More" function.  stir the onions more frequently to avoid burning. 

  Saute onions until they are deep golden brown. This will take 20-30 minutes.
  

  • Deglaze Instant Pot: Pour in ¼ cup dry white wine, then completely deglaze the bottom of the pot with a  spoon.
    Pressure Cook French Onion Soup: Add minced garlic, soy sauce, Worcestershire Sauce, bay leaf, thyme, previously reserved ½ pound (227g) sliced onions, previously reserved onion juice, 8 cups (2L) beef stock in Instant Pot. For additional mouth feel, add 1/2 tsp xanthan gum dissolved in 1 tsp olive oil.Give it a quick mix.
    Pressure Cook at High Pressure for zero (yes, zero) minutes, then Naturally Release pressure (let it cool under pressure) for 20 minutes.
    Serve: While Instant Pot is naturally releasing pressure, preheat toaster oven to 450°F. 

    Slice French baguette to ¾ - 1 inch thick slices. Toast baguette and then top toast with mozzarella slices and broil until brown spots appear on the cheese.
    Add to a bowl of the soup and serve!