FRENCH ONION SOUP POT ROAST RECIPES

Steps:

• Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
• When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
• Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
• Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
• Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
• Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
• When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
• Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
• Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

Steps:

• Bring a small saucepan with about 2 1/2 cups water to a boil over high and place mushrooms in 2-cup glass measuring cup. Pour boiling water over the mushrooms to fill the cup (a little less than 2 cups) and set aside.
• Melt butter in a large Dutch oven over medium heat. Stir in oil and onions, cover and cook, stirring occasionally, until wilted, about 15 minutes. Turn heat up to medium-high, season with salt and pepper and continue cooking, covered, stirring occasionally, 15 minutes.
• Add fennel and leeks, season again, and cook, covered, stirring occasionally, 15 minutes.
• Remove lid, increase heat to high and cook, stirring frequently, until the vegetables are deeply browned, about 5 minutes. Lower the heat if the buildup on the bottom of the pot threatens to burn. Sprinkle with flour and cook, stirring, 1 to 2 minutes.
• Scoop the mushrooms out of their liquid, reserving liquid and chop mushrooms finely. Add chopped mushrooms, wine, thyme sprigs and bay leaf to the pot. Cook, scraping the bottom of the pot with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add reserved mushroom liquid to the pot, pouring the liquid slowly and discarding the last few drops of liquid, which may contain grit. Pour in the stock and demi-glace, if using, and bring to a boil, scraping the bottom of the pot to loosen any residue. Reduce to a simmer, and cook uncovered until flavors meld, about 30 minutes. Discard thyme sprigs and bay leaf. Season to taste with salt and pepper.
• Meanwhile, heat oven to 375 degrees. Fit the toasted bread on the surface of the soup in an even layer, breaking them up as needed to cover the surface. Sprinkle with the Gruyère and Parmesan. Set the Dutch oven on a baking sheet and bake in the middle of the oven until the cheese is bubbling, 15 to 20 minutes. Heat oven to broil and continue cooking until cheese is melted and golden brown, 1 to 2 minutes. Serve immediately.