COURSE:
Lunch, Starter
French Onion Soup: A Rich and Comforting Classic Made Easy
Warm up with the timeless flavours of French Onion Soup, a dish known for its rich broth, caramelised onions, and golden, cheesy topping. Using your Instant Pot, you can recreate this comforting classic in less time while preserving the depth of flavour that makes it so beloved. Each spoonful brings a savoury blend of tender onions and hearty broth, perfectly complemented by a slice of toasted bread and melted cheese for that signature French flair.
The Instant Pot simplifies the traditionally lengthy process of caramelising the onions, allowing them to achieve their deep, sweet flavour much faster. Once the onions are perfectly browned, they’re simmered in a rich beef or vegetable broth, creating the soup’s iconic savoury base. Top each bowl with a slice of crusty bread and a generous layer of Gruyère or Swiss cheese, then broil until bubbly and golden.
Whether you’re serving it as a starter or a main course, French Onion Soup is a cosy and satisfying dish that never fails to impress. With the help of your Instant Pot, you can easily enjoy this luxurious, restaurant-quality soup at home, perfect for a chilly evening or a special dinner with friends and family.
French Onion Soup
Product:
Vortex Plus Dual Drawer Air Fryer
Ingredients
For the Soup
- 100 g butter
- 4 onions
- 1 bay leaf
- 1 tbsp plain flour
- 1 sprig thyme
- 100 ml brandy
- 250 ml white wine
- 500 ml beef stock
For the Croutes
- 1 demi baguette
- 200 g gruyere cheese
For the Watercress salad
- 4 cornichons
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 1 bunch watercress
Instructions
For the Soup
- Get a large wide saucepan over a medium heat with the butter.
- Peel and slice the onions as finely as possible. Add to the hot pan along with a large pinch of salt and pepper and the bay leaf. Stir well and cook over a high heat for 5 minutes until the onions start to release some juices. Turn the heat down to low, cover and allow to cook for 10 minutes, stirring occasionally. Once the onions have released their juices and started to colour remove the lid and continue cooking very gently for 1 hour, stirring occasionally until deep golden brown.
- Tip in the flour and stir to combine. Finely chop the thyme and add that along with the brandy. Turn the heat back up to high and cook until the brandy has reduced by half. Repeat with the white wine and then add the beef stock. Simmer for 1 hour over a low heat. Remove the bay leaf once cooked. Taste and adjust the seasoning, allow the soup to cool and then refrigerate overnight.
For the Croutes
- Preheat drawer 1 of the Airfryer to Bake at 160℃ and drawer 2 to Reheat at 140℃ for 6 minutes. Cut 2x 2cm thick slices from the baguette. Fill 2 ramekins with the chilled soup. Once preheated, toast the baguette slices and reheat the soup in the ramekins at the same time.
- Remove the toasted bread slices from the Airfryer and lay one slice of toast on top of each soup ramekin. Generously grate over the gruyere cheese. Replace the drawer into the Airfryer.
- Set Airfryer to Grill at 200℃ for 3 minutes or until the cheese is golden and bubbling.
For the Watercress salad
- Finely chop the cornichons and add to a large serving bowl. Tip in the mustard, olive oil and cider vinegar. Season with salt and pepper and then mix well with a fork. Add the watercress and toss together.
- Serve alongside the bubbling gratinated soups.
French Onion Soup
COURSE:
Lunch, Starter
Product:
Vortex Plus Dual Drawer Air Fryer
Ingredients
For the Soup
- 100 g butter
- 4 onions
- 1 bay leaf
- 1 tbsp plain flour
- 1 sprig thyme
- 100 ml brandy
- 250 ml white wine
- 500 ml beef stock
For the Croutes
- 1 demi baguette
- 200 g gruyere cheese
For the Watercress salad
- 4 cornichons
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 1 bunch watercress
Instructions
For the Soup
- Get a large wide saucepan over a medium heat with the butter.
- Peel and slice the onions as finely as possible. Add to the hot pan along with a large pinch of salt and pepper and the bay leaf. Stir well and cook over a high heat for 5 minutes until the onions start to release some juices. Turn the heat down to low, cover and allow to cook for 10 minutes, stirring occasionally. Once the onions have released their juices and started to colour remove the lid and continue cooking very gently for 1 hour, stirring occasionally until deep golden brown.
- Tip in the flour and stir to combine. Finely chop the thyme and add that along with the brandy. Turn the heat back up to high and cook until the brandy has reduced by half. Repeat with the white wine and then add the beef stock. Simmer for 1 hour over a low heat. Remove the bay leaf once cooked. Taste and adjust the seasoning, allow the soup to cool and then refrigerate overnight.
For the Croutes
- Preheat drawer 1 of the Airfryer to Bake at 160℃ and drawer 2 to Reheat at 140℃ for 6 minutes. Cut 2x 2cm thick slices from the baguette. Fill 2 ramekins with the chilled soup. Once preheated, toast the baguette slices and reheat the soup in the ramekins at the same time.
- Remove the toasted bread slices from the Airfryer and lay one slice of toast on top of each soup ramekin. Generously grate over the gruyere cheese. Replace the drawer into the Airfryer.
- Set Airfryer to Grill at 200℃ for 3 minutes or until the cheese is golden and bubbling.
For the Watercress salad
- Finely chop the cornichons and add to a large serving bowl. Tip in the mustard, olive oil and cider vinegar. Season with salt and pepper and then mix well with a fork. Add the watercress and toss together.
- Serve alongside the bubbling gratinated soups.
French Onion Soup: A Rich and Comforting Classic Made Easy
Warm up with the timeless flavours of French Onion Soup, a dish known for its rich broth, caramelised onions, and golden, cheesy topping. Using your Instant Pot, you can recreate this comforting classic in less time while preserving the depth of flavour that makes it so beloved. Each spoonful brings a savoury blend of tender onions and hearty broth, perfectly complemented by a slice of toasted bread and melted cheese for that signature French flair.
The Instant Pot simplifies the traditionally lengthy process of caramelising the onions, allowing them to achieve their deep, sweet flavour much faster. Once the onions are perfectly browned, they’re simmered in a rich beef or vegetable broth, creating the soup’s iconic savoury base. Top each bowl with a slice of crusty bread and a generous layer of Gruyère or Swiss cheese, then broil until bubbly and golden.
Whether you’re serving it as a starter or a main course, French Onion Soup is a cosy and satisfying dish that never fails to impress. With the help of your Instant Pot, you can easily enjoy this luxurious, restaurant-quality soup at home, perfect for a chilly evening or a special dinner with friends and family.
