French Onion Soup

fielden

modified from America's Test Kitchen/Cooks Illustrated

2 tbsp butter

3 lb onions

25 ml basalmic vinegar

75 ml red wine

2 bay leaves

½ tsp dried thyme

6 cups chicken stock

2 cups beef stock

¼ tsp Salt

Made in Instant Pot Electric Pressure Cooker

Melt butter in Instant Pot on low slow cooker setting, add salt.

Slice onions thinly - add to butter - toss to mix

Use either glass lid or pot lid with valve set to venting - cook 8 hours on low slow cooker.

After 8 hours stir onions - should be browning and cooking down.

Cook for 3.5 hours on low slow cooker without lid

Liquid should be largely evaporated and onions caramel brown and sticky

Reset Instant Pot to Slow Cooker high and cook onions for 10 to 15 minutes stirring. Add wine, bay leaves and basalmic vinegar to deglaze pot - cook until liquid is gone.

Add chicken and beef stock.

Put lid on Instant Pot, close and ensure vent is set to sealing.

Cook on manual high pressure for 5 minutes

Quick pressure release.

If desired thickener (cornstarch/water, or flour/butter roux) can be added and simmered for several minutes.

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