Ingredients
1 tablespoon olive oil
4 cups thinly sliced vidalia onions
2 shallots thinly sliced
1 tablespoon butter
½ tablespoon fresh thyme leaves
½ cup dry red wine
4 cups beef stock
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
2 bay leave
½ teaspoon pepper
salt to taste
8 slices Italian or French Bread cut into 1 inch slices
½ cup Gruyere Cheese shredded
¼ cup Parmesan Cheese grated
Instructions
Turn Instant Pot to saute and allow to heat. Once the Instant Pot has heated, add in the olive oil, onions, and shallots. Allow the onions to break down and begin to caramelize, stirring occasionally. This takes about 10 minutes. Add in the butter and fresh thyme leaves and saute for another minute or two. Add in the red wine and allow to saute for 1-2 minutes, while stirring and scraping up any browned bits from the bottom of the inner pot. After two minutes, turn the Instant Pot off. Add in the beef stock, bay leaves, Worcestershire sauce, pepper, and brown sugar. Place lid on the pressure cooker and be sure vent knob is sealed. Set cook time for 20 minutes on high pressure. Once cook time has elapsed, let the pressure release naturally. This takes about 15 minutes. Remove the bay leaves and ladle the soup into serving bowls to be topped with the cheese topper. Ladle soup into oven-safe serving bowls and place on a baking sheet. Top with a slice of bread and sprinkle evenly with cheese. Place baking sheet in the oven and broil until cheese has melted and browned.
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