INSTANT POT FRENCH ONION SOUP

Steps:

• 1. Turn Instant Pot to Sauté and set timer for 20 minutes on maximum heat (if you have that adjustment). Melt butter and olive oil. Add minced garlic and sliced onions tossing well to coat. Sprinkle with salt. Stir frequently while caramelizing onions to get a good sear. I sometimes add a second 10 minute sauté to get a good deep glaze on the onions.
• 2. Add balsamic vinegar and thyme. Sauté for 1 minute. Add dry sherry to deglaze the pan and simmer (on sauté setting) for 1 to 2 more minutes - stir frequently. Press Cancel.
• 3. Add beef stock to Instant Pot. Dissolve thoroughly Beef Better Than Bouillon and Demi Glaze in 3 cups of hot water. Add worcestershire. Then pour into pot stirring well to make sure any browned onions are mixed in and bottom of pan is scraped clean. Add freshly ground pepper to taste.
• 4. Lock the lid and select Pressure Cook on High for 8 minutes. Double check as temperature comes up to make sure you have a good seal.
• 5. Once cooking is completed, let the pressure come down "naturally" for 10 to 15 minutes. Then quick release the remaining pressure. Open and stir well. I like to reduce the soup for about 10 minutes. I hit Cancel and then Sauté to bring soup back up to a low boil. Allow to go to Warm after Sauté cycle ends.
• 6. Adjust seasoning as needed. Ladle soup into oven safe crocks. Top with a handful of croutons. Combine shredded cheeses and sprinkle a good layer on top of the croutons. Place crocks on a cookie sheet and broil for a few minutes (watching carefully!!) until cheese is melted and bubbly. Add an additional grind of fresh black pepper and a light dusting of fresh nutmeg, if desired. Serve with buttered bread!