⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 4 large Yellow Onion
• 2 tablespoons Butter
• 1 tablespoon All-purpose flour
• 6 cups Chicken broth
• 1 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 slices Gruyere cheese
• 1/2 baguette Crusty bread
• 1 tablespoon Olive oil
• 1 tablespoon Fresh parsley

📖 Instructions

1. First, let's tackle those onions. Grab a large skillet—don't skimp on the size, you need room for a whole lot of onions—and melt 2 tablespoons of butter over medium heat. Now, slice up 4 large yellow onions, and, here's the magic part, I like to slice them thinly, kinda like those pretty paper snowflakes we used to make when we were kids. Add the onions to the skillet and cook, stirring occasionally, until they’re soft and deeply caramelized. This step takes time. Patience, my friend, patience. It’s worth it, I promise.
2. Once your onions are beautifully brown ( think golden brown, like a freshly baked croissant!), sprinkle in 1 tablespoon of flour and cook for about a minute, just to take away some of that moisture from the onions, and we'll be cooking up the next stage! This is the part where you build flavor. Stir it well to coat the onions evenly. If you rush this step, you’ll regret it! You'll be left with a somewhat blah-tasting soup. Trust me on this one.
3. Now, it's time for the Instant Pot. Transfer the caramelized onions to your pot. Add 6 cups of chicken broth (I always go for low-sodium), 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Give it a good stir. Now, pop the lid on, make sure the sealing valve is closed, and set your IP to 20 minutes on high pressure. Once the time is up, let it sit for about 10 minutes before doing a quick release.
4. After the quick release, carefully open your Instant Pot. Next, it's time to ladle the soup into oven-safe bowls and garnish your beautiful masterpiece. I like to top mine with a hearty slice of Gruyere cheese, and then bake in a preheated oven at 375°F (190°C) for approximately 5-7 minutes. Or until your cheese is golden brown and bubbly. That's when you know you’ve reached culinary perfection.
5. While the soup is baking, I like to make some simple croutons. Cut some crusty bread (I like a good baguette) into cubes, toss them with a bit of olive oil and herbs (Rosemary is a go-to for me), and toast them until crisp. These are not optional, they are *essential*! These add that extra crunch to the entire experience.
6. Once the cheese is all melted and gooey, and your croutons are golden brown, I like to put a nice sprinkle of fresh parsley on top, then remove from the oven and let it cool just a minute. Finally, top with those delicious croutons, and savor every sip. The best way to eat this is when it's nice and hot. It warms you up from the inside out! Oh, the joy!

📝 Notes

• For a deeper flavor, use homemade chicken broth.
• Feel free to adjust the seasonings to your taste.
• If you don't have Gruyere, you can use another hard cheese, such as Swiss or provolone.
• You can add other vegetables to the soup, such as mushrooms or carrots. Make it your own!
• Always be careful when handling the hot Instant Pot. Let the pressure release naturally before opening it to avoid burns!