Makes 6 bowls
Total time about 1 hour

Making French onion soup is always about browning the onions and the instant pot helps make the process a lot simpler. When I am really in a hurry after releasing the pressure, I will dump the freshly cooked onions into a large sauté pan on my stovetop and finish the cooking there. My instant pot does not get hot enough to make the final onion cooking speedy, but if you’re not pressed for time the instant pot works fine.

Ingredients:

3 pounds onions (yellow or red onions)
10 cloves garlic, minced
2 tablespoons red wine
3 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper
2 quarts vegetable stock (see note on this at the end)
1 tablespoon vegan Worcestershire sauce
1 bay leaf
2 teaspoons dried thyme
6 to 12 slices freshly baked French bread – if using with the cheese toast the bread
Vegan cheese, shredded, if using

Directions

Peel onions and cut into 1/4 inch thick slices by hand or with food processor using the slicing desk

Use sauté function on the instant pot at the lowest setting add onions with 1/4 cup of filtered water. Sprinkle baking soda over the onions, stir in and sauté stirring frequently, until the onion are soft or about 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes longer. Turn off the instant pot.

Add about 1/4 cup of the veggie stock and the red wine and soy sauce and lock the lid. Make sure the steam release valve is in the sealing position. Select pressure cook or manual at high-pressure and set the time for 18 minutes. After cooking vent the steam (being careful to direct it away from you). When fully vented, take off the lid and use the sauté function to cook off the excess liquid, stirring constantly. The onions are should become a deep golden brown.

Add the black pepper, remaining stock, vegan Worcestershire sauce, the bay leaf and thyme. Turn the sauté function to the highest setting and bring the soup to a boil. Turn the sauté function to the lowest setting and simmer for 20 minutes of longer.
Remove the bay leaf. Taste and adjust the seasonings.

You can use French bread and vegan cheese on top for a fancier prep, but I prefer it without or with just the bread on the side for mopping up any excess liquid after you’ve finished the soup. If you do the bread/vegan cheese topping, preheat the broiler. Ladle the soup into oven safe bowls (oven-safe is important) on baking tray and then place a slice of the bread on top of the soup and cover the bread with the shredded vegan cheese. Cook it for around 3 to 6 minutes, monitoring it every minute after the 3 minute mark. Don’t burn the cheese. The top of the bowls should be approximately 5 inches away from the heating element. Remove tray with bowls from the oven and handle with care when serving. The broiler gets them really hot.

Note on the veggie stock: I simply use Better than Bullion brand Vegetable base and follow the instructions for mixing. Sometimes I’ll add a little more of the Better than Bullion base and stir it in at the end of the cooking to adjust the flavor. It really works well and saves a ton of time.