French Onion Soup with Gruyère Cheese

Serves 4 in about 1 hour. The pressure cooker brings baking soda* and beef broth** together.

Ingredients

• 1 ½ tablespoons olive oil
• 2 large yellow onions, sliced thinly into small "quarter moon" shapes
• 3 medium sweet onions, sliced thinly into small "quarter moon" shapes
• ⅛ teaspoon baking soda* optional
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 cloves garlic, finely minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup brandy (or red wine or sherry)
• 1 ½ teaspoons worcestershire sauce
• 3 tablespoons butter
• 4 cups beef broth**
• 4-6 thick french bread slices, toasted (or baguette)
• 4-6 slices gruyère cheese or grated (or swiss, provolone)

Method

1. Turn on the Sauté function and choose the Normal or Low setting (not More or High). When display reads “Hot” add the butter.
2. Stir in the onions and baking soda. Mix to coat onions with the butter.
3. Mix occasionally, while letting the onions cook for about 10 to 25 minutes. You might have to restart the Sauté function as it times out at 30 minutes on the IP.
4. Keep checking back and stirring the mixture, scraping the bottom of the pot. As long as you check in on them and stir every few minutes, they should be fine, and not burn. Patience!
5. Simmer until the onions turn brown. It can take up to 25 minutes, but it is important. The caramelization is key to the flavor of this soup!
6. When the onions are nicely browned and caramelized, add the thyme, bay leaf, garlic, salt, and pepper. Stir.
7. Then add the brandy, Worcestershire sauce and butter. Simmer about 2 minutes, while stirring now and then. Make sure to scrape the bottom of the pot again and get up all of the browned bits.
8. Mix in the beef broth. Heat to a simmer, while stirring now and then.
9. Set the lid on the pot and set the Steam Release Knob to the Sealing position.
10. Cancel the Sauté function.
11. Press the Pressure Cook (or Manual) Button. Set time to 5 minutes using the +/- buttons, or dial. High Pressure.
12. When cook cycle ends, let the pot sit undisturbed to naturally release pressure for 10-15 minutes. Then manually release the remaining pressure by turning the knob (or push button) to Venting position.
13. You can toast the bread at this point, then set it aside.
14. When the pin in the lid drops down, open and carefully stir the soup.
15. Lift out the bay leaf and the thyme stems and discard.
16. Turn on the broiler to 450°F. Put oven rack about ⅔ the way from the bottom of the oven (second slot down on mine).
17. Dish up the soup into oven safe bowls and place the bowls on a baking sheet.
18. Set a slice of toasted French bread on top of each bowl.
19. Lay 1 slice of the cheese over each of the toasted bread slices.
20. Carefully put the baking sheet with the bowls of soup into the oven. If they are too heavy, put the baking sheet in first, and set the bowls on it.
21. Broil until the cheese melts and browns to your liking.
22. Lift out from the oven and serve.

More instant pot ideas are in the instant pot collection.