Ingredients

The following ingredients have 6 Servings
  • 2 lbs yellow onions (sliced)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 3 tablespoons packed brown sugar
  • 1 teaspoon dried thyme
  • 1 Bay leaf
  • 1 tablespoon Worcestershire sauce
  • 4 cups beef stock
  • 2 cups water
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1 French baguette
  • 1 cup shredded Gruyere cheese (see note)

Instruction

  • Press “saute” setting on your Instant Pot. Once the display reads HOT, add oil and butter.
  • Add onions and stir in. Cook onions stirring once in a while, until translucent.
  • Add garlic and brown sugar and stir well.
  • Cook onions until caramelized (rich, golden brown, caramel color). This may take at least 10 minutes. Stir so they won’t burn.
  • Add 1/2 cup of beef stock and deglaze the bottom of the pot by scraping it with a wooden spoon. You want to make sure there is no cooked on spots or the Instant Pot will display the BURN message.
  • Add remaining liquid, thyme, Bay leaf, salt and pepper.
  • Close the lid and switch valve to sealing position.
  • Press manual setting and adjust timer to 7 minutes. The Instant Pot will beep and start building up pressure.
  • Once the cooking cycle is done and the Instant Pot beeps, press “cancel/off” button and unplug your IP.
  • Wait 2 minutes, then switch the valve to venting position to release the pressure.
  • Slice baguette and shred the cheese.
  • If broiling in the oven: fill oven-safe soup bowls with soup, top with baguette slices and cheese. Broil for 2 to 3 minutes until toasted.