French Onion Soup (Instant Pot or Slow Cooker)

Ingredients

  • 6 onion thinly sliced

  • 4 tbsp butter

  • 1/4 tsp kosher salt

  • 3 tbsp flour (or arrowroot powder if gluten free)

  • 7 cups beef broth

  • 2 tbsp Worchestershire sauce or coconut aminos

  • 1 tbsp apple cider vinegar

  • 2 sprigs fresh thyme

  • 1 bay leaf

Instant Pot Instructions

  • Press "Saute" and let the Instant Pot heat up for 2 minutes.

  • Melt the ghee and add the onions and 1/4 tsp of kosher salt. Stir occasionally until browned (15-25 minutes). Some of the onions might stick a bit, but keep pushing everything around to deglaze the pot.

  • Add in the arrowroot and stir.

  • Add in the stock, coconut aminos, apple cider vinegar, thyme and bay leaf. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>10 minutes.

  • Allow for 5 minutes of a natural release and then flip the valve to perform a quick release. Discard stems from the thyme and the bay leaf.

Slow Cooker Instructions

  • Combine ghee, onions, and kosher salt and cook on low for 4 hours, stirring occasionally.

  • Add in the arrowroot and stir.

  • Add in the stock, coconut aminos, apple cider vinegar, thyme and bay leaf. Turn slow cooker up to high and cook for an additional 1-2 hours.

Recipe adapted from sustainablecooks