Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons olive oil (30ml)
  • 3 large yellow onions, thinly sliced (about 3 lbs / 1.4 kg)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/4 cup dry sherry (60 ml)
  • 8 cups beef broth (2 liters) - low sodium recommended
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 baguette, sliced into 1-inch thick rounds
  • 2 tablespoons olive oil
  • 4 ounces Gruyère cheese, grated (about 1 cup) (113g)

Instructions:

  1. Melt butter and olive oil in the Instant Pot using the sauté function. Add sliced onions, sugar, salt, and pepper. Cook, stirring frequently, until onions are softened and starting to caramelize (about 15 minutes).
  2. Stir in minced garlic and cook for 1 minute more. Deglaze the pot with dry sherry, scraping up any browned bits from the bottom.
  3. Add beef broth, bay leaves, and thyme. Stir to combine. Secure the Instant Pot lid and set to cook on high pressure for 15 minutes.
  4. Allow the Instant Pot to release pressure naturally for 10 minutes, then quick-release any remaining pressure.
  5. While the soup is cooking, toss baguette slices with olive oil and toast them lightly in a toaster oven or under the broiler.
  6. Remove bay leaves from soup. Ladle soup into oven-safe bowls. Top each bowl with croutons and a generous amount of Gruyère cheese. Broil until cheese is melted and bubbly. Alternatively, serve soup in regular bowls with a cheesy crouton on top.