Servings: 4 to 6

5 Sweet onions, peeled and sliced 5 Sweet onions, peeled and sliced
1 quart beef stock 1 quart beef stock
1tsp dried thyme 1tsp dried thyme
1 tsp minced garlic 1 tsp minced garlic
4 or 5 dashes of Worcestershire Sauce 4 or 5 dashes of Worcestershire Sauce
½ cup dry red table wine (I used Malbec because it is what I had on hand) ½ cup dry red table wine (I used Malbec because it is what I had on hand)
Shredded Mozzarella cheese, about ¼ cup per serving Shredded Mozzarella cheese, about ¼ cup per serving
Sliced French bread, toasted Sliced French bread, toasted
1 tsp Kosher Salt 1 tsp Kosher Salt
1 tsp fresh ground pepper 1 tsp fresh ground pepper
1 bay leaf 1 bay leaf
4 tbsp butter 4 tbsp butter

Place the inner pot into the Power Pressure cooker. Press Chicken/Meat button. Add the butter and onions to the pot and stir often until onions are cooked and caramelized.
Add the herbs seasoning and wine. Cook 1 minute.
Press Warm/Cancel button.
Place the lid on the PPCXL and lock the lid in place. Switch pressure release valve to closed.
Press Soup/Stew button and the press the Time Adjust button until you reach 12 min.
When time runs out carefully release the pressure (quick release).
Ladle soup into oven proof bowls, leaving room for a slice of french bread.
Place ¾ inch slice of french bread onto top of soup, cover with shredded mozzarella cheese and place on cookie sheet (for spillage) and place into oven under hot broiler.
Remove when cheese is golden brown and melted.
Watch the bowls, they will be hot.
Enjoy.