French Onion Soup

Prep Time
7 minutes
Cook Time
50 minutes


  • 5 medium sweet onion, thinly sliced
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 1 10.5-oz can beef gravy
  • 1/3 cup dry white wine
  • 5 cups beef stock
  • 1 tsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt and pepper, to taste
  • 2 cups grated Gruyere cheese
  • cubed baguette


  1. Melt butter in the inner pot using the Sauté-then-Simmer® function. Once the butter has melted, add the onions and sauté for about 30 minutes, stirring every 3-5 minutes. The onions should appear a translucent, brown color.
  2. Add in minced garlic and sauté for 2 minutes.
  3. Stir in beef gravy, wine, beef stock, Worcestershire, bay leaf and thyme. Mix well.
  4. Close the lid let the soup simmer for about 20 minutes.
  5. While the soup is simmering, cut up the baguette into about 1-2″ cubes. Coat the cubes in olive oil then place them onto a baking tray. Set your oven to broil and toast the cubes for about 5 minutes or until slightly toasted.
  6. Once the soup has been thoroughly heated, remove and discard the bay leaf. Season with salt and pepper as needed.
  7. Ladle the soup into individual heat-safe bowls then top with a handful of the toasted bread cubes. (We recommend using ceramic bowls.)
  8. Sprinkle about 1/2 cup of Gruyere cheese on top of the bread in the bowls. Broil in the oven for an additional 3 minutes to melt the cheese then serve while hot!