french onion soup


6 tablespoons unsalted butter

3 pounds yellow onions sliced ⅛ inch thick (about 4 to 5 large onions)

½ teaspoon baking soda

Kosher salt and freshly ground black pepper

½ cup dry sherry

2 quarts low-sodium chicken stock

2 sprigs thyme

1 bay leaf

1 teaspoon Asian fish sauce (optional)

1 teaspoon cider vinegar

8 bowl-size slices French bread, toasted until crisp

1 medium clove garlic

1 pound Gruyère cheese, grated

Freshly minced chives, for garnish



Bring it On!!!

  1. Melt butter in instant pot over medium heat.
  2. Add onions and baking soda and stir to combine. Season with salt and pepper. Cook, stirring, until onions slightly soften and start to release liquid, about 3 minutes.
  3. Seal pressure cooker and heat to high pressure. Cook at high pressure for 20 minutes. Release pressure by allowing steam to vent, then remove lid.
  4. Continue cooking with lid off, stirring constantly, until liquid inside has completely reduced and the onions are deep brown and sticky, about 5 minutes.
  5. Add sherry and bring to a simmer, scraping up any browned bits. Cook until alcohol smell is mostly gone, about 3 minutes.
  6. Add stock, thyme, and bay leaf, raise heat to medium-high, and bring to a simmer. Lower heat and simmer for 10 minutes.
  7. Add fish sauce, if using, and cider vinegar and season with salt and pepper (if necessary). Discard thyme sprigs and bay leaf.


Serve with Gruyere Cheese Toast

  1. Preheat broiler and move oven rack to top position.
  2. Sprinkle some grated Gruyere on top of toasts
  3. Broil until cheese is melted and browned in spots.
  4. Add soup to bowls and top with toast.
  5. Garnish with chives and serve.