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Souper Bowl Super Bowl Party JENRON DESIGNS

Vidalia French Onion Soup

Course Lunch, Main Course, Soup
Cuisine American, French
Keyword Instant Pot, Soup, Vidalia Onion
Prep Time 12 minutes
Cook Time 20 minutes
Servings 4 people
Calories 310kcal
Author Jennifer Gainer


  • Instant Pot
  • Stock Pot
  • Ladle
  • Knife
  • Cutting Board


  • 3 lbs Vidalia Onions, sliced
  • 1 envelope Lipton Beefy Onion Soup Mix For Vegetarian Version use Plain Onion Soup Mix
  • 2 cans Beef Consomme' For Vegetarian Version use Vegetable Stock
  • 32 oz Beef Stock For Vegetarian Version use Vegetable Stock
  • 1 bottle Roasted Onion Flavored Olive Oil
  • 1 loaf Crusty French Baguette
  • 2 cups Gruyere cheese grated
  • 1 cup Parmesan Cheese grated


  • Preheat the oven to 450°F to toast your olive oil coated bread.
  • Half your onions then slice all into thin strips.
  • Set your Instant Pot to saute'. Add 2 tbsp of Roasted Onion Flavored Olive Oil to your Instant Pot and all the onions. Saute' until translucent and slightly caramelized approximately 10-12 minutes.
  • Then stir in the dry onion soup mix to your onions
  • Add both cans of beef consomme' and fill to Instant Pot's max fill line with the beef stock.
  • Place lid on your Instant Pot and set for Manual High Pressure Cook for 12 minutes.
  • Toast French bread slices while the soup is cooking, cut your baguette into 1 1/2" thick slices and drizzle with Roasted Onion Flavored Olive Oil. Bake for 5 minutes. Flip and top with Gruyere cheese continue to bake for an additional 5 minute to melt the cheese.
  • When soup is done use the manual release to vent all the stream. Once the safety button has popped up you can remove the lid.
  • Ladle into bowls and place a toasted cheese baguette into the soup and top with shredded Parmesan cheeses. Serve immediately to prevent bread from getting too soggy.