Make the Soup in the Instant Pot
2 Chop and measure out the [wprm-ingredient text="3-4 medium yellow onions" uid="0"]. Set aside.
3 Measure out the red wine, as well as the beef broth. Set aside.
4 Turn on the Instant Pot to the Sauté setting. Set the timer for 30 minutes.
5 Melt [wprm-ingredient text="4 tablespoons unsalted butter" uid="1"] in the Instant Pot.
6 When butter is bubbling, add the sliced onion.
7 Cook slowly, constantly stirring, as the onions cook down.
8 When the Instant Pot Sauté setting turns off after the 30 minutes are up, set it again for another 15 minutes.
9 Cook the onions until caramelized and brown.
10 Set to the Sauté setting for another 15 minutes.
11 Deglaze with [wprm-ingredient text="1 cup red wine" uid="2"], scraping the bottom of the Instant Pot.
12 Pour in [wprm-ingredient text="4 cups beef broth" uid="3"]. Sprinkle in the [wprm-ingredient text="5 sprigs fresh thyme" uid="4"], and stir to combine.
13 Give it a taste, then add [wprm-ingredient text="Salt and pepper" uid="5"], if necessary.
14 Simmer for the rest of the 15 minutes, then bake in the oven or serve with a little shredded cheese and a toasted piece of bread on top.
Finish the Soup in the Oven
17 Preheat your oven’s broiler. Slice the [wprm-ingredient text="½ loaf crusty bread" uid="6"] into an even amount of slices for your bowls.
18 Ensure your bowls are oven-safe, and place them on a large baking sheet.
19 Spoon the French Onion Soup into the bowls.
20 Top each bowl with 1-2 pieces of crusty bread, then sprinkle some of the shredded gruyere cheese on top of that.
21 Broil for 5-8 minutes, or until the cheese is gooey and browned.
22 Let cool for 5-10 minutes, then serve.
