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Nutrition Facts
Serving Size 303 g
(Approx. 8 Servings)
Amount Per Serving
Calories 100 Calories From Fat 15
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 550 mg 23%
Total Carbohydrate 10 g 3%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 3 g
Vitamin A 0% Iron 2%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Caramelized French Onion Soup
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

1 Tbsp olive oil
6 cup(s) red onions, very thinly sliced (about 3 onions)
1 Tsp kosher salt
1 1/2 cup(s) dry red wine
1 Tsp black pepper, freshly ground
48 fl oz beef bone broth
1 medium baguette, 1/2 inch thick slices
4 Oz gruyere cheese, grated
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Turn Instant Pot on to "sauté" setting. Add oil, onions and salt. Stir and cook for about 5 minutes, or until onions begin to soften.
Stir in wine and continue cooking until wine is nearly evaporated, about 5 more minutes.
Add pepper and bone broth. Place lid on pot, turn to "manual" setting and set cook time for 10 minutes. Allow to pressurize (this process can take 10 to 15 minutes). Pot will then start 10 minute cook time.
When cooking is complete, vent manually according to manufacturer's instructions. While Instant Pot is depressurizing, top bread slices with cheese and toast under broiler or in a 450ºF oven.
Adjust soup's seasoning with additional salt and pepper, if desired, ladle into serving bowls and top with toasted cheese bread.


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