Multicooker French Onion Soup


Combine pressure cooker broth and caramelized onions to create this silky, French bistro-style onion soup.

small crocks with French onion soup and toast
Photo: Kelsey Hansen
Total Time:
20 mins
6 cups


  • 1 recipe Multicooker Carmelized Onions (recipe below) made using dry sherry for water in Step 3

  • 6 cup Multicooker Beef Broth (recipe below) or mushroom broth

  • 1 bay leaf

  • 4 slices baguette

  • Shredded Gruyere cheese

  • Chopped fresh parsley (optional)

For the Multicooker Caramelized Onions

  • 3 large yellow onions (2 1/2 pounds total)

  • 2 tablespoon unsalted butter

  • 3 sprigs fresh thyme or 1/4 teaspoon dried thyme, crushed

  • 1 teaspoon salt

  • ¼ teaspoon pepper

  • ½ cup water, broth, or dry white wine

For the Multicooker Beef Broth

  • 1 tablespoon olive oil

  • 1 pound beef chuck roast or meaty beef shanks

  • 1 teaspoon kosher salt

  • 2 pound beef bones, knuckles, and/or marrow bones

  • 1 large onion, unpeeled and coarsely chopped (2 cups)

  • 2 large carrots, coarsely chopped (1 1/2 cups)

  • 2 large celery stalks, coarsley chopped (1 1/3 cups)

  • 1 ounce dried shiitake mushrooms

  • 1 tablespoon tomato paste

  • 3 thyme sprigs (optional)

  • 1 bay leaf

  • 2 tablespoon soy sauce

  • ½ teaspoon freshly ground black pepper, or to taste


  1. Combine onions, broth, and bay leaf in a 6-qt. electric multicooker or in a pan. Use sauté setting on high to simmer, uncovered, 15 minutes to meld flavors, stirring occasionally. Meanwhile, preheat broiler to high.

  2. Remove bay leaf. Ladle soup into oven-safe bowls set in a rimmed baking sheet. Place a slice of baguette in each bowl and sprinkle generously with cheese. Broil 4 to 5 inches from heat for 3 minutes or until cheese is browned and bubbly. If you like, sprinkle with chopped fresh parsley. Serves 4.

Make the Multicooker Caramelized Onions

  1. Cut tops and bottoms off onions; set on the root end and cut onions in half vertically. Slice onion halves from top to bottom into 1/2-inch-thick pieces. In a 6-qt. electric multicooker use sauté setting on high to melt butter. Cook 2 minutes or until butter begins to brown. Press cancel setting. Add onions, thyme, 1 tsp. kosher salt, and 1/4 tsp. black pepper; stir to combine. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 2 minutes. Immediately release pressure. Carefully open lid.

  2. Drain off and discard excess liquid in multicooker pot. Return pot to multicooker. Use sauté setting on high to cook onions 12 minutes or until onions begin to brown and there are browned bits on bottom of pot, stirring only twice.

  3. Discard thyme sprigs (if using). Add the water; cook 2 minutes or until liquid is mostly evaporated, stirring to scrape up browned bits. Makes 2 cups.

Make the Multicooker Beef Broth

  1. In a 6-qt. electric multicooker use sauté setting on high to heat 1 Tbsp. olive oil. Season roast with 1 tsp. salt. Add roast to multicooker; cook 8 to 10 minutes or until well browned on both sides, turning roast once. Remove roast from multicooker.

  2. Add 1/2 cup water to the multicooker and stir to scrape up browned bits on bottom of pot. Press cancel setting.

  3. Return roast to multicooker. Add 7 1/2 cups cold water, the beef bones, onion, carrots, celery, mushrooms, tomato paste, thyme (if using), and bay leaf. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 1 hour. Let stand 45 to 55 minutes to release pressure naturally. Carefully open lid.

  4. Strain broth through a fine-mesh sieve into a large heatproof bowl. Reserve roast meat for another purpose; discard bay leaf and remaining solids.

  5. Stir soy sauce and 1/2 tsp. black pepper into broth. Taste and, if you like, add additional soy sauce and pepper. Refrigerate until completely chilled. Remove and discard any fat that has hardened on the surface of the broth. Store broth in airtight containers in the refrigerator up to 4 days or freeze up to 3 months. Makes 7 to 8 cups broth.


No liquid is used to cook the onions in this recipe because they contain enough moisture to create the necessary steam to bring the pot up to pressure. Cutting the onions vertically into thick slices prevents them from becoming stringy. Use these to make French onion soup or pasta (see recipes), quiche, or mixed with equal parts sour cream and mayonnaise for a decadent French onion dip.

To make French Onion Soup

Proceed with recipe, deglazing the pot with dry sherry instead of white wine. Press Cancel. Add 6 cups beef or mushroom broth, 1 bay leaf. Select the Sauté function and adjust to high. Simmer uncovered, stirring occasionally, until flavors have melded, 15 minutes. Ladle soup into oven-safe bowls set on a rimmed baking sheet. Place a slice of stale baguette in each bowl and sprinkle generously with shredded Gruyere cheese. Slide baking sheet under broiler and broil until the cheese is browned and bubbly, 3 minutes.


Multicookers excel at extracting all the flavor from bones to make rich broth in a third of the time. Beef chuck roast adds a flavor boost, and you can use the meat for soup or a rich mushroom pasta dish (see recipe). Be sure to allow the steam to release naturally - quick-releasing the pressure when making broth can result in dangerous oily splatters from the release valve.

Nutrition Facts (per serving)

423 Calories
17g Fat
43g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 423
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 54mg 18%
Sodium 1623mg 71%
Total Carbohydrate 43g 16%
Total Sugars 14g
Protein 17g
Vitamin C 17.7mg 89%
Calcium 178mg 14%
Iron 3mg 17%
Potassium 623mg 13%
Folate, total 88.7mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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