FRENCH ONION SOUP SEASONING RECIPES

Steps:

• In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.
• Add flour, mixing well another 2-3 minutes.
• Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
• Add the beef broth, salt & pepper to taste, reduce heat.
• Cover and simmer gently for about 20 minutes.
• Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
• Place bowls on a baking sheet.
• Place sliced toasted bread rounds into each bowl and top bread with cheese.
• Broil 2 to 3 minutes, until cheese melts.

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.