Vegetarian Pressure Cooker French Onion Soup

Vegetarian Pressure Cooker French Onion Soup

This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

There’s something magical about cooking onions. If I could bottle up the scent of onions simmering with herbs and spices, I would name it ‘Comfort Food’ as many delicious meals start with a base of onions.

One of my favorite nostalgic soups is French Onion Soup, but I’ve steered clear from making it in recent years because the base is often made with beef stock and I’m a vegetarian.

However, now with Better Than Bouillon No Beef Base, I can make my favorite traditional French Onion Soup again with rich satisfying flavors, but vegetarian style!

I love how easy Better Than Bouillon is to use, and the Vegetable Base has long been a staple in my pantry. Unlike boxed liquid broth that can spoil quickly in the refrigerator, or worse bouillon cubes that are as hard as rocks, the Better Than Bouillon concentrated base is  smooth, rich and scoopable.

The base blends into  liquids quickly making it easy to adjust my flavors in broths, sauces or marinades.

Better Than Bouillon offers other vegetarian and certified vegan products including: Seasoned Vegetable Base, Roasted Garlic Base, Organic Seasoned Vegetable Base Vegetarian No Chicken Base.

I’m huge fan of saving time when cooking so in addition to using the Better Than Bouillon base, I’ve incorporated the use of a pressure cooker in this French Onion Soup recipe.

Vegetarian Pressure Cooker French Onion


(Serves 8-10)

  •  4 tablespoons unsalted butter
  •  4 vidalia onions, sliced
  •  3 cloves garlic, chopped minced
  •  3 sprigs fresh thyme
  •  2 bay leaf
  •  1/2 cup red wine, preferably dry (I used an inexpensive French wine)
  •  6 tsp Better Than Bouillon No Beef Base
  • 6 cups water
  •  One French baguette, cut about 3/4-inch to 1 inch thick
  •  grated Gruyère cheese or white cheddar, to top on each bowl.


Turn the pressure cooker on to the sauté setting. Add the butter, onions, garlic, thyme, and bay leaf and stir to combine. Cook the onions for 5 minutes until they slightly soften.

Stir in the red wine and seal the pressure cooker top.  Using the manual setting, select HIGH pressure for 15 minutes. When it’s finished, do a quick release and vent.
Remove the lid carefully and turn the pressure cooker to sauté. There will be a good amount of liquid that the onions released. Cook for 5 minutes until some of the liquid evaporates and bring mixture to a simmer.
Carefully remove the thyme sprigs, yet try to keep the little thyme leaves. Remove the bay leaves.
Add 6 cups of water and 6 tsp of the Better than Bouillon. Stir well and simmer for about 10 minutes.

Preheat oven to 425 degrees.  To serve, fill oven safe bowls and top with two slices of bread and sprinkle with cheese.

Place soup bowls on a cookie sheet and bake for 5-8 minutes until top is melted and golden.
The bread will have soaked up all of the tasty broth, so it’s OK if the bread is sunken in.
Serve and enjoy this vegetarian comfort food favorite!
onion soup pressure cooker

Look for vegetarian Better Than Bouillon Base products in a store near you and make your own traditional favorites plant based and delicious!

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