📖 Instructions

1. Prep the Onions: Slice the onions thinly. This is crucial for even caramelization. I like to use a mandoline for this, but a sharp knife will work just fine. Don't be afraid to get a little teary-eyed!
2. Sauté the Onions: Turn on the Instant Pot to the 'Sauté' function. Add butter and olive oil. Once melted, add the sliced onions. Stir occasionally, scraping the bottom of the pot to prevent sticking. This step takes time, but it's vital for developing that deep, rich flavor. Aim for a dark golden-brown color.
3. Deglaze the Pot: Add the beef broth, dry sherry (if using), Worcestershire sauce, bay leaves, thyme, salt, and pepper to the Instant Pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Those browned bits are flavor gold!
4. Pressure Cook: Secure the lid on the Instant Pot and set it to 'Pressure Cook' on high for 15 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
5. Make the Gruyere Croutons: While the soup is cooking, preheat your oven's broiler. Slice a baguette into 1/2-inch thick rounds. Place them on a baking sheet and brush with olive oil. Broil for 1-2 minutes per side, or until lightly toasted.
6. Add the Cheese: Top each crouton with grated Gruyere cheese. Broil for another 1-2 minutes, or until the cheese is melted and bubbly. Watch closely, as they can burn quickly!
7. Serve: Ladle the soup into oven-safe bowls. Top each bowl with a few Gruyere croutons. If desired, you can broil the bowls for a minute or two to melt the cheese even more. Serve immediately and enjoy the warm, comforting flavors!