French Onion Soup
- Butter - Onions - Garlic - Flour - White Wine - Beef broth - Worcestershire sauce – Thyme – Bay Leaf - Salt - Pepper - Dry Sherry (optional) - Baguette – Gruyère cheese – Parmigiano-Reggiano
Set Instant Pot to SAUTE. Add butter and melt. Add onions and a pinch of salt and saute until softened, 5-6 minutes.
Add garlic and cook 1 minute longer. Hit CANCEL.
Add 1/4 cup stock to the onions, scraping any browned bits from the bottom of the pot. Place lid on pot. Cook on MANUAL high pressure and cook for 18 minutes.
Set Instant Pot to SAUTE and add flour. Cook for 1-2 minutes.
Add wine and cook for 5 minutes, scraping up any brown bits from the bottom of the pot.
Add remaining broth, Worcestershire sauce, thyme, bay leaf and salt and pepper. Place lid on pot and set to seal. Press MANUAL high pressure and cook for 0 (zero) minutes.
Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and parmesan and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup into bowls and place Gruyere toasts on top.
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