Instant Pot French Onion Soup
Instant Pot French Onion Soup made with beef broth collagen and topped with a toasted melted gruyère cheese baguette!
Servings: 6 servings
Ingredients
- 3 large white onions, sliced thinly
- 5 tbsp unsalted butter
- 1 pinch sea salt and ground black pepper, to taste
- 1/2 tbsp brown sugar
- 1/2 cup dry white wine
- 6 cups water, warm
- 6 scoops Vital Proteins Beef Broth Collagen
- fresh thyme sprigs
- 1 loaf french baguette
- fresh gruyère cheese, grated
Instructions
- Turn instant pot on sauté mode. Add butter and allow it to fully melt
- Add onions, give it a quick stir and cover the pot loosely. Sauté the onions for about 15 minutes, stirring occasionally.
- Remove lid, season with salt and pepper. Add sugar and continue to sauté for up to 5 minutes, stirring often until onions are golden brown.
- Add the wine. Scrape off the bottom of the pot and cook until most of the wine has evaporated.
- Meanwhile, dissolve the Vital Proteins Beef Broth Collagen in warm water. Then add in to the pot as well as the thyme.
- Cover the instant pot and turn pressure valve in lock position. Cancel the sauté mode and manually select high pressure for 6 minutes.
- Once cooking is complete, quickly release the pressure.
- Meanwhile, pre-heat the oven to broil. Scoop the soup into ovenproof bowls and top with a baguette slice. Sprinkle gruyère cheese on top and place under the broiler for 3-5 minutes or until the cheese is melted.