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Check out my recipe for making Ninja Foodi French Onion Soup using the pressure cooker function!
Whether you are looking for a hot soup to warm you up, need a starter for a fancy dinner, or are just looking for something tasty to eat, Ninja Foodi French Onion Soup is a great option!
So, I’ll admit, I’m not a huge fan of onions. Actually, up until just a few years ago, I rarely cooked with them, always asked for “no onions” when eating out, and certainly never thought of eating a whole bowl of onions! Well, things change! There’s just something so great about the taste and smell of French onion soup, it’s hard to resist! The flavor is similar to caramelized onions, but the broth adds additional depth and richness.
Ninja Foodi French Onion Soup is traditionally served topped with bread and cheese. If you ask me, the cheese is the BEST part! When it comes to the bread and cheese, there are a lot of options out there. Some use gruyere cheese and toasted croutons. If you can find gruyere cheese at your grocery store, pick it up! It’s got great flavor and is great for melting! Unfortunately, it’s almost impossible to find gruyere cheese locally so I’ve opted for thinly sliced provolone cheese because it’s a mild cheese that melts really well. You can also use white cheddar, mozzarella, or swiss cheese if you prefer.
Many grocery stores sell sliced, toasted bread or large croutons which can be used to top off your French onion soup. But, to take it up a notch, I used thinly sliced French bread that I toasted. The size is great! The texture of the bread (soft on the inside buy toasty on the outside) is perfect for soaking up some of the soup! I highly recommend using a French baguette if you can!
Tips for making Ninja Foodi French Onion Soup
Using beef broth instead of vegetable broth helps to add a deeper flavor to the soup. Choosing the right onions is also important when it comes to flavoring French Onion soup. If there’s still not quite enough flavor in the soup, try adding a little extra Worcestershire sauce. But, a little goes a long way. So. you can add more, but do so sparingly.
French Onion soup broth is made with lots of onions, broth, wine, Worcestershire sauce, and seasonings.
French Onion soup should be a little sweet. So, you want to pick a sweeter onion, like the yellow onion, when making French Onion soup.
French Onion soup was first created in France….so it’s actually French! It was first made in Paris during the 18th Century using simple ingredients. Over the years, it’s gotten fancier and can now be found on the menu at famous steakhouses all across the world!
To melt the cheese on top of the French Onion soup:
-Place the cheese on top of the very hot soup and it will start to melt on its own.
-If the soup is not hot enough to melt the cheese, you can place the soup in a microwave-safe bowl and microwave on high for 15-30 seconds until the cheese has melted.
-If the soup is not hot enough to melt the cheese, you can place the soup in an oven-safe bowl on a baking sheet and place it in the oven on broil for about a minute or you can place the bowl of soup into the Ninja Foodi on the metal rack and use the crisping lid to broil the cheese until it’s nice and melted.
For most Ninja Foodi soups, you will want to move the vent to the seal position so that pressure can build inside the machine. You’ll likely be using the pressure lid and will want to select pressure cooking as the function. However, many recipes will ask that you select sear to start a soup recipe. Some recipes will also ask that you select broil at the end to finish off the soup! Be sure to check the recipe carefully to make sure you are using the correct functions, lids and vent positions.
Looking for more Ninja Foodi Soup Recipes? Check out all of our Ninja Foodi recipes here!
What you’ll need to make Ninja Foodi French Onion Soup:
Ingredient substitutions and tips for making Ninja Foodi French Onion Soup:
The full ingredient list is found at the bottom of the post in the recipe card.
Butter- I prefer to use salted butter but if you can prefer, you can use unsalted butter, margarine, or a light-tasting oil like Olive oil.
Onions- Yellow onions, sliced very thin and quartered. You want to use sweeter onions for this recipe.
Garlic– Minced, fresh or jarred can be used.
Brown Sugar– If you don’t have brown sugar, you can use white sugar, but I would recommend using a little less than the recipe calls for. If your onions are very sweet, you can omit the brown sugar if desired.
Salt and Black Pepper– I prefer freshly ground salt and pepper. Feel free to adjust the salt and pepper based on your own preferences.
Wine- White wine. I used Pinot Grigio because that’s what I always have on hand. Use a white wine that you like the taste of. Traditionally, a dry white wine works best for cooking. While wine is recommended, it can be omitted. I would not substitute it with anything else.
Beef Broth- Low sodium beef broth can be used instead of regular. If you prefer, you can use vegetable or chicken broth to make French Onion soup, but the flavor will be a little different.
Worcestershire Sauce– The Worcestershire sauce, although not very much is used in the recipe, adds a lot of great flavor. I would not recommend substituting it with anything.
Thyme– Fresh thyme leaves- removed from the stems. Fresh herbs are usually better, but if you don’t have any on hand, you can use dried instead.
Bay Leaf- Dried- be sure to remove the bay leaf after cooking. You do not want to eat it.
Baguette- I prefer to use a Fench baguette, but you can use large croutons or any type of bread.
Cheese– Sliced or shredded. Gruyere is traditionally used but if you don’t have access to it, provolone works great! Any mild-flavored cheese that melts well will work! Try Provolone, Swiss, or White Cheddar.
Steps for making Ninja Foodi French Onion Soup:
Directions for making Ninja Foodi French Onion Soup:
1. Turn the Ninja Foodi on and select the “sauté” function.
2. Add the butter.
3. Once the butter has melted, add the onions and saute and stir for 15 minutes, or until the onions are transluscent.
4. Add garlic, brown sugar, salt, and pepper.
5. Stir and saute for 10 minutes. The onions should be turning brown. Be sure to stir the onions every couple of minutes so that they do not burn to the bottom of the pot.
6. Pour in the wine, and stir for 2 minutes to cook off most of the alcohol.
7. Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf, and stir.
8. Turn the saute function off and put on the pressure cooking lid.
9. Choose the “Pressure Cook” function. Pressure cook on high for 5 minutes. Due to the amount of liquid in the pot, it will take a longer time to build pressure.
10. When the pressure cooking time is over, delay the pressure release by 5 minutes and then release the remaining pressure. Open the lid and remove the bay leaf.
11. Toast the baguette slices.
12. Serve the soup in a bowl and top it with toasted baguette slices.
Pin Ninja Foodi French Onion Soup on Pinterest:
Ninja Foodi French Onion Soup
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Ingredients
- 3 Tablespoons Butter
- 2 ½ Pounds Onions (Peeled, quartered, and thinly sliced)
- ½ Tablespoon Garlic (Minced)
- 1 Tablespoon Brown Sugar
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ½ Cup White Wine (Pinot Grigio)
- 8 Cups Beef Broth
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Thyme (Fresh, removed from stems, and chopped)
- 8 Slices Baguette (Thinly sliced)
- 8 Slices Cheese (Sliced or shredded Gruyere, Swiss, or Provolone)
- 1 Bay Leaf
Instructions
- Turn the Ninja Foodi on and select the "Saute" function.
- Add the butter.
- Once the butter has melted, add the onions and saute and stir for 15 minutes, or until the onions are transluscent.
- Add garlic, brown sugar, salt, and pepper.
- Stir and saute for 10 minutes. The onions should be turning brown. Be sure to stir the onions every couple of minutes so that they do not burn to the bottom of the pot.
- Pour in the wine, and stir for 2 minutes to cook off most of the alcohol.
- Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf, and stir.
- Turn the saute function off and put on the pressure cooking lid.
- Choose the "Pressure Cook" function. Pressure cook on high for 5 minutes and then move the pressure release valve and quick release the remaining pressure.
- When the pressure cooking time is over, delay the pressure release by 5 minutes and then release the remaining pressure. Open the lid and remove the bay leaf.
- Toast the baguette slices.
- Serve the soup in a bowl and top with toasted baguette slices.
Notes
-Place the cheese on top of the very hot soup and it will start to melt on its own.
-If the soup is not hot enough to melt the cheese, you can place the soup in a microwave-safe bowl and microwave on high for 15-30 seconds until the cheese has melted.
-If the soup is not hot enough to melt the cheese, you can place the soup in an oven-safe bowl on a baking sheet and place it in the oven on broil for about a minute or you can place the bowl of soup into the Ninja Foodi on the metal rack and use the crisping lid to broil the cheese until it’s nice and melted. Which onions are best for French Onion soup? French Onion soup should be a little sweet. So, you want to pick a sweeter onion, like the yellow onion, when making French Onion soup. How can I add flavor to French Onion Soup? Using beef broth instead of vegetable broth helps to add a deeper flavor to the soup. Choosing the right onions is also important when it comes to flavoring French Onion soup. If there’s still not quite enough flavor in the soup, try adding a little extra Worcestershire sauce. But, a little goes a long way. So. you can add more, but do so sparingly.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Leave a comment and rate this recipe!
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David Peters says
I am a great fan of French onion soup. I use the ninja to make my bone broth that I use, it’s so quick and easy. I cut my onions in half and slice thick so they don’t disintegrate in the soup. I don’t add any sugar because by caramelizing the onions first, they release all their delightful sweetness. When using a beef broth, I use a dry red wine instead of white and have even used a great port, which is a fortified red wine. Another addition is paprika, just before the onions are finished caramelized, I add a tablespoon or two. After adding the stock, I let it simmer for about 30 minutes so the onion flavour is absorbed by the stock. Give it a try, I’m sure you’ll love it!