Ohhhh Yeah! Delicious. My cheese melted after the photo shoot?.
Check out my other French Onion Recipe Links.
French Onion Soup IP and Sirloin Tri Tip Roast for French Dip.
French Onion Pork Soup or French Dip Sandwich IP.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches
This Recipe is super easy.
If you have the Air fryer Lids to any of the Instant Pots, you are going to love using it with this Recipe PRIOR to using the pressure cooking Lid.
Also, if you have any Pork Broth from drippings, then use that, but if not then use Chicken Broth.
INGREDIENTS FOR ASSEMBLING
4 Pieces Low Carb Bread or Baguette type of Bread. 1 1/2” think. You will stack 2 of the Low Carb Bread slices per Bowl.
English Muffins, Hoagies, Mini French Breads, Ciabatta will all work for you.
2-4 slices Room temp Monterey Jack Cheese, Muenster, Swiss, Gruyere (works best) or, Provalove, if you don’t have either, and do have Mozzerella Sticks or freshly grated, you can use that. (I don’t use pre-grated because the anti caking agent in it will not allow for the Cheese to melt well.). Set aside.
INGREDIENTS FOR THE SOUP.. In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add:
2 thinly sliced Vidallia Onions.
1/2 large Sweet Onion, thinly sliced
1 box of sliced Crimini Mushrooms
1 cup Pork Broth. (Use Chicken if you don’t have it)
1 Tbsp Reduced sodium Better than Bullion Chicken
1/2 c Chardonnay * ( a dry wine will, tone down any sweetness from the onions).
1/2 tsp Salt
1/4 Tsp Pepper
2 Tbsp Butter.
4 larger sized Bone in Skin on Chicken Thighs
*note, if you don’t want to use Chardonnay, you can use 1 tsp Sushi Rice Vinegar and 1/2 c Chicken Broth. Or if you don’t want the sweetness of the onions, use a dry white wine.
I usually sear the Chicken until nice and brown using a frying pan BUT, if you don’t have the air fryer lid, sear them for about 5 min per side until nice and brown and continue from there, load some of the onions, then the chicken and then more onions on top so everything is in the pot. Set the time for 4 min and allow 30 min NPR.
Skip the next paragraph and move on to remove the Chicken from the Pot and turn the pot off and back on to Sauté Hi.
If you DO have the Air Fryer lid to your IP, then your gonna love this feature. Instead of searing Chicken in a fry pan or the Pot, the air fryer lid will work on the Thighs BEFORE pressure cooking. )
After adding all the Onions and all the other ingredients into the pot, with the Chicken on top, skin side up, put the Air Fryer Lid on the IP and hit air fry 400° for 15 min. When it was done, take the lid off and switch it out for the Pressure lid. Set the time on the Pot for 4 min and leave it to NPR for 30. It will be Perfect Chicken.
PREHEAT OVEN TO 130°-150° if it goes that low (if not, 200° for 5 min and turn off…don’t forget it!)
*Either way you have chosen to cook the Chicken, at this point.. Toast your bread, butter it and and keep it warm. you can set it in a bowl and keep both warm in an Oven at 130°
Remove the Chicken and turn the Pot off and back on to Sauté HI.. leave it go for about 10 min to reduce the Broth while you remove the skin from the Meat and then the Meat from the Bones . Break it up into bite sized pieces but don’t shred it .
Taste the Soup and at this point add more Salt or Pepper and or Better than Bullion.
Toast your Bread. Butter it . Put a slice of Cheese on it and Set it in a Bowl. Set aside into a preheated warm 130° ish Oven…see pic (not so hot that it kills the Cheese)
Now your Soup is reduced, so add the Chicken back into the Pot and let it re-heat to nice and hot…barely to a boil.
Turn the pot off. If you think it will need it, then turn the pot back on to Keep Warm.
Ladle some of the Soup onto the toast, then add some more Cheese….
Here is where you can put it under the Broiler for a couple minutes or…..just spoon Broth with a bit more Chicken onto the Cheese to get it melting.
Make sure to use enough broth to soak well into the Bread.
Hits the spot.?
