Last weeks 2hr pressure bone broth is today's onion soup

#Onion Soup

Ingredients

• 5 medium size onions (peeled and thinly sliced)
• 4 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 5 cloves garlic minced
• 1 teaspoon dry thyme (optional)
• 1 tablespoon Worcestershire sauce
• 1 cup red wine (or beef broth replace)
• 8 cups beef broth / just fill up instant pot to top
• 1/4 tsp salt and pepper (or to taste)

For serving:

• 2 cups Gruyere cheese (grated, works with Cheddar too)
• 6 baguette slices / skip because why

Instructions

1. Turn on the Instant Pot and Select Sauté mode on High. Once it reads HOT, add the butter, and stirring with a wooden spoon, melt it.
2. Add sliced onions and brown sugar to the Instant Pot. Sauté for about 15-20 minutes or until onions are golden brown and caramelized. Stir occasionally.
3. Next, add minced garlic, thyme, red wine, Worcestershire sauce, and salt and pepper to taste. Stir for 1-2 minutes.
4. Then, add the beef broth. Make sure you do not go over the MAX line of the inner pot.
5. Seal pressure cooker lid and cook on high pressure for 20 minutes. Followed by a 15 minutes Natural Pressure Release.
6. After the time is done, release remaining pressure by allowing steam to vent, then remove the lid. Stir the soup.

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