Onions are caramelized and simmered with fresh rosemary and broth to create a delicious rosemary brie french onion soup packed with warm and cozy seasonal flavors. Rosemary Brie French Onion Soup is a french onion style soup with a few simple tweaks to create the most flavorful, coziest Winter soup that’s perfect for the holiday season.
French onion soup in the instant pot?
Patience isn’t my strong suit and caramelizing onions to perfection requires patience. My solution? The instant pot! I truly love this soup but using the instant pot allows me to step away and send an email or two, fold a little laundry or prep a salad to pair with this delicious soup.
Here’s how it’s done.
- Turn on the sauté function on the instant pot and add the butter. Once the butter has melted, add the sliced onions and 1/2 cup of broth.
- Add the rosemary sprigs. Set the instant pot setting to 10 minutes. After 10 minutes, release the pressure valve to vent.
- Remove the lid and remove the rosemary stems. Set the pressure cooker to “sauté”. Cook the onions for 5-10 minutes or until most of the liquid evaporates. Use a spoon or spatula to stir the onions scraping up any bits on the sides and bottom of the instant pot. Add the wine and cook another 4 minutes or until it’s mostly evaporated.
- Add the broth and simmer for about 10 minutes. Add salt and pepper to taste.
Vegetarian Rosemary Brie French Onion Soup
Making this recipe vegetarian is easy peasy and it tastes great! The trick is using the right broth in place of the beef broth. Here are my favorites.
- Better than Bouillon Seasoned Vegetable Base – This is a concentrated base so you’ll measure about a teaspoon per cup. I love using this base because you can add more or less depending on your taste preferences. I always end up adding a little more, but be sure to taste before you add because adding too much will make your soup too salty.
- Halo’s No Beef Broth – This kelp-based broth tastes just like beef broth and it’s packed with vitamins and even a little protein.
Looking for more festive recipes?
Rosemary Brie French Onion Soup
Ingredients
- 6 tablespoons butter
- 4 medium yellow onions sliced
- ½ cup dry white wine or cooking wine
- 5 cups beef broth I really like to use Low Sodium Better than Bouillon Roasted Beef Base for this recipe. The instructions say one teaspoon per cup but because it's a concentrated base you can add a little bit more to your soup for added flavor without loosing that onion flavor.
- 3 rosemary sprigs
- Baguette or a loaf of crusty bread To prepare this soup gluten free skip the baguette or crusty bread. Unfortunately GF bread doesn't hold up to the liquid broth. If you have a non celiac gluten sensitivity and tolerate sourdough bread, this is a great option.
- 8 ounces brie cheese
- Salt and black pepper to taste
Instructions
- Add the butter to a large pan or dutch oven, melt and add the sliced onions. Sauté the onions on medium until they’re translucent and just starting to brown.
- Add the wine and simmer until most of the liquid has been absorbed. Add the rosemary sprigs and the broth and simmer on medium heat for about 20 minutes.
- Remove the rosemary sprigs and add salt and pepper to taste.
- To prepare the toasted bread and cheese topping, set the oven to “broiler”. Arrange the bread slices on a baking sheet sprayed with cooking spray. Add a slice of brie on top of each slice and broil for 3-4 minutes or until perfectly browned.
- To serve, top each bowl of soup with a slice of broiled cheesy bread.
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