Our second attempt at Instant Pot French Onion soup went much better than my first attempt.
The difference? I cooked the onions longer before putting the pressure on. I also used more red wine while cooking the onions!
And yes, after the soup was done, I served it up into bowls and baked the bowls for a little less than 10 minutes – just until the cheese melted into the piece of bread I floated on top of the soup.
The results were great. My little foodie daughter loved it, I loved it, and we agreed to make it again … when the weather cools off a bit!