French Onion Soup Instant Pot

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• 4 each large yellow onions (thinly sliced use mandolin for thin slices)
  Ingredient note

  Source: 4 large yellow onions (thinly sliced use mandolin for thin slices)
• 3 tablespoons butter
  Ingredient note

  Source: 3 tablespoons butter
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• ¼ teaspoon sugar
  Ingredient note

  Source: ¼ teaspoon sugar
• ½ cup dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
  Ingredient note

  Source: ½ cup dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
• 1 tablespoon Worcestershire sauce/ Vegan Worcestershire sauce
  Ingredient note

  Source: 1 tablespoon Worcestershire sauce/ Vegan Worcestershire sauce
• 1 each Indian bay leaf
  Ingredient note

  Source: 1 Indian bay leaf
• 1 tablespoon fresh thyme
  Ingredient note

  Source: 1 tablespoon fresh thyme
• ½ teaspoon freshly ground black pepper
  Ingredient note

  Source: ½ teaspoon freshly ground black pepper
• 3 cups low sodium vegetable broth ( divided)
  Ingredient note

  Source: 3 cups low sodium vegetable broth ( divided)
• 2 tablespoons all purpose flour
  Ingredient note

  Source: 2 tablespoons all purpose flour
• 1 each crusty baguette (thick slices)
  Ingredient note

  Source: 1 crusty baguette (thick slices)
• 1½ cups shredded gruyere cheese
  Ingredient note

  Source: 1½ cups shredded gruyere cheese
• 12 slices swiss cheese
  Ingredient note

  Source: 6 to 12 slices swiss cheese; upper source range endpoint used for shopping.
• 1 teaspoon cayenne pepper (optional)
  Ingredient note

  Source: 1 teaspoon cayenne pepper (optional)

1. Turn the Instant Pot on Sauté(more) mode and heat butter and oil.
2. Add onions, salt, sugar and cook for 20-25 minutes stirring every 5 mins until onions turn golden brown but not burnt. Glass lid can be used during Saute process. After 20 minutes the onions should be golden brown and the bottom of the pot will start to brown.
3. Press Cancel. Add wine and deglaze the pot removing all browning from the pot. Cook for 2-3 minutes as the wine evaporates.
4. Add bay leaf, thyme, black pepper, Worcestershire sauce, and 2½ cups of broth. Secure the lid with Pressure Release to Sealing. Pressure Cook (Hi) for 6 minutes followed by Quick Release.
5. 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. Set Instant Pot to Sauté mode and cook for 5 minutes as the soup thickens.
6. Preheat oven to broil(Hi). Cut each baguette slices into bite sized pieces. Line them on a baking sheet and toast until golden brown (5 to 7 minutes).
7. Add 3/4 cup of soup to an oven-safe bowl. Add toasted bread pieces and top them with a handful go shredded Gruyere cheese, top with Swiss cheese slices and a sprinkle of cayenne pepper and thyme.
8. Broil for 5 mins or until the cheese melts. Serve hot.