ONION GARNISH IDEAS RECIPES

Steps:

• Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
• Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper if desired.
• Meanwhile, prep the rolls: cut the top 1/4 off each roll. Using a paring knife, hollow out each and lay a slice of swiss over each to cover the hole, pressing in slightly. Place rolls on prepared baking sheet and toast until cheese is melted, 6-8 minutes.
• When cheese is melted and soup is ready, ladle soup into each roll. Top with a handful of gruyere and place back in the oven to melt. If desired, broil.
• Garnish with parsley and serve.

Steps:

• Add the butter and oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Once the butter is melted, add the onions, garlic, and sugar. Stir well to coat the onions. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
• Add the thyme sprigs. Set to SAUTE and cook 18-20 minutes, stirring occasionally, until onion broth is light golden in color.(You don’t want the onions to get too mushy.) Combine the flour and wine in a small bowl. Add wine mixture and cook for 1-2 minutes. Stir in the broth, Worchestershire sauce, salt, pepper, and bay leaf.
• Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf and thyme sprigs.
• Preheat a broiler to high heat. Spread the mustard over top of each bread slice. Spoon the soup into 6 individual ovenproof ramekins. Top each with 1 bread slice and sprinkle the cheese evenly over top.
• Place the ramekins on a rimmed baking sheet. Broil 1-2 minutes or until the cheese is melted and lightly browned. Garnish with thyme leaves and more black pepper, if desired.