Step 1

Set Instant Pot to SAUTE. Add butter and melt. Add onions and a pinch of salt and saute until softened, 5-6 minutes.

Step 2

Add garlic and cook 1 minute longer. Hit CANCEL.

Step 3

Add 1/4 cup stock to the onions, scraping any browned bits from the bottom of the pot. Place lid on pot and set to seal.  Press MANUAL high pressure and cook for 18 minutes. When time is up, quick release the pressure and remove lid. Hit CANCEL.

Step 4

Set Instant Pot to SAUTE and add flour. Cook for 1-2 minutes.

Step 5

Add wine and cook for 5 minutes, scraping up any brown bits from the bottom of the pot.

Step 6

Add remaining broth, Worcestershire sauce, thyme, bay leaf and salt and pepper. Place lid on pot and set to seal.  Press MANUAL high pressure and cook for 0 (zero) minutes (not a typo). Quick release the pressure before removing lid. Stir in sherry (if using). Taste and season with additional salt and pepper, as needed.

Step 7

Meanwhile, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and parmesan and broil until bubbly and golden brown, 3 to 5 minutes.

Step 8

Ladle the soup into bowls and place Gruyere toasts on top.