Ingredients
Method
- Turn the Instant Pot on Sauté mode and heat butter and oil.
- Add onions, salt, sugar and cook for 20-25 minutes stirring every 5 mins until onions turn golden brown.
- Press Cancel. Add wine and deglaze the pot removing all browning from the pot. Cook for 2-3 minutes.
- Add bay leaf, thyme, black pepper, Worcestershire sauce, and 2½ cups of broth. Secure the lid and Pressure Cook (Hi) for 6 minutes followed by Quick Release.
- Open the Instant Pot, remove the bay leaf and discard. Mix all-purpose flour in the remaining half cup of broth and slowly stir in the soup. Cook for 5 minutes as the soup thickens.
- Preheat oven to broil. Cut baguette into bite-sized pieces and toast until golden brown (5 to 7 minutes).
- Add ¾ cup of soup to an oven-safe bowl. Add toasted bread pieces and top with shredded Gruyere cheese and Swiss cheese slices.
Video
Notes
- For deeper flavor, don't rush the onion caramelization; patience here is key.
- Ensure you deglaze the pot thoroughly after adding wine to capture all those browned bits.
- Use good quality broth and cheese for the best results.
- If you don't have an oven-safe bowl, ladle the soup into individual ramekins before topping with bread and cheese. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure you deglaze the pot thoroughly after adding wine to capture all those browned bits.
- Use good quality broth and cheese for the best results.
- If you don't have an oven-safe bowl, ladle the soup into individual ramekins before topping with bread and cheese. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.