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French onion soup in a wide crock, bubbling melted Gruyère over a golden toasted baguette slice, deep brown broth peeking through, on a dark bistro table, natural light, shallow depth of field, landscape orientation

Classic French Onion

Beef broth with deeply caramelized onions, topped with melted Gruyère and toasted bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 large yellow onions thinly sliced
  • 3 tbsp butter
  • 1 tsp sugar
  • 3 cloves garlic minced
  • 0.5 cup dry white wine
  • 6 cups beef broth
  • 1 tsp fresh thyme
  • 1 tsp salt
  • 6 slices baguette toasted
  • 1.5 cups grated Gruyère

Method
 

  1. Melt the butter on Sauté, add the onions and sugar, and cook 15 minutes, stirring often, until deeply golden.
  2. Stir in garlic, then pour in the wine to deglaze, scraping the bottom clean.
  3. Add beef broth, thyme, and salt. Seal and pressure cook on High for 10 minutes, then quick release.
  4. Ladle into oven-safe bowls and top each with a toasted baguette slice and a generous handful of Gruyère.
  5. Broil 2 to 3 minutes until the cheese is bubbly and golden, then serve right away.

Notes

Take your time on the onions — that color is where the flavor lives.