Fall may be finally coming to Enid, and with cooler temperatures comes all of the soup recipes. One of my favorite soups is French Onion Soup.
The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef.
My recipe below is a super modern version, using modern equipment, like the Instapot, and easy ingredients such as seasoned croutons instead of the traditional baguette slice. Also, since we have still been altering our diet to accommodate the Hubby’s Alpha Gal Syndrome, I substituted the beef broth for chicken broth.
This recipe does call for red wine, and I recommend it!! However, I did learn from a good friend many years ago, ALWAYS cook with a wine that you would also drink. Don’t cheat your recipe by purchasing the cooking wines from the condiment aisle at the grocery store. Of course, if wine is not your thing, good red wine vinegar or extra stock could be used as a substitute.
And don’t be intimidated by the Instapot!!! While this is a wonderful addition to my kitchen, I understand that this invention is not for everyone. You can most definitely use a crockpot, or simply make this soup on the stovetop…just remember to cook low and slow to keep the robust flavor of the caramelized onions.
No matter how you decide to make this soup, try it!!! It is definitely worth it! Happy cooking!!!
Instapot French Onion Soup
Ingredients
- 5 large sweet onions
- 1/2 cup red wine
- 5 tbs butter
- 1 tbsp olive oil
- 5 cups beef broth
- 1 bay leaf
- 1 sprig thyme
- 1 cup Gruyere cheese
- Croutons
Instructions
- Melt butter and mix with olive oil.
- Add onions.
- Cook on medium to low heat stirring often for 10-15 minutes.
- Add 1 tbsp sugar.
- Continue cooking on low for 30 minutes or until the onions are golden brown.
You can also do this in the instant pot on sauté.
To make the Soup:
- Add Caramelized onions to your instant pot.
- Stir in broth and wine.
- Add bay leaf and thyme.
- Cook on manual high pressure for 5 minutes.
- Do a quick release.
- Turn your oven on broil.
- In oven-safe bowls add onion soup.
- Add a hand full of croutons to bowl and top with cheese.
- Place in broiler until cheese melts about 2-3 minutes
*adapted from Recipes from a Nurse
