Ingredients

The following ingredients have 8 Servings
  • 6 medium yellow onions (thinly sliced)
  • 3 tablespoons unsalted butter
  • 1 bay leaf
  • 1 cup sherry
  • 8 cups beef broth
  • 1 tablespoon fresh thyme
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon salt
  • 12 ounces Gruyere cheese (shredded)
  • 1 French baguette

Instruction

  • Melt the butter in the Instant Pot on the saute setting. Add the onions and stir to coat with the butter.
  • Switch the Instant Pot to the pressure setting and cook on high for 20 minutes. Use the quick release to release the pressure. 
  • Turn the Instant Pot to saute and cook for about 15 minutes, stirring occasionally, until onions start to turn brown and much of the liquid has evaporated.
  • Add the garlic, sherry, beef broth, bay leaf, thyme, salt and pepper. Pressure cook on high for 10 minutes.
  • Use the quick release to release the pressure.
  • While the soup is cooking, slice the baguette into 1 inch slices. 
  • Ladle the soup into individual oven proof crocks. 
  • Place 1-2 slices of bread over the soup and sprinkle with about 1/8 cup of the grated Gruyere.
  • Place under the broiler until the cheese is melted and browned, about 2-3 minutes. Be sure to watch it under the broiler to ensure it doesn't burn. All broilers act a little different.