French Onion Soup
6 large red or yellow onions (about 3 pounds), peeled and thinly sliced
4 Tbsp Olive oil or 2 Tbsp butter
1 teaspoon of sugar
2 cloves garlic, minced
1/2 cup of dry vermouth or dry white wine
2 bay leaves
1 Tbsp of fresh thyme OR 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 Tbsp brandy (optional)
8 cups of beef stock, or chicken stock as an alternative
8 slices French bread or baguette cut 1-inch thick
1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan
Turn on the Instant Pot and Select Sauté mode on High, add the butter or olive oil
Add sliced onions, sauté for about 15-20 minutes or until onions are golden brown and caramelized. Stir occasionally.
Add sugar, salt, garlic, vermouth or wine, bay leaves, thyme, pepper, brandy. Stir for 1-2 minutes.
Add the beef broth. Make sure you do not go over the MAX line of the inner pot.
Seal pressure cooker lid and cook on high pressure for 20 minutes. Followed by a 15 minutes Natural Pressure Release.
After the time is done, release remaining pressure.
Add soup to bowls, top with bread and cover with cheeses; broil as desired to brown cheese.