Step 1

Turn on the Instant Pot and Select Sauté mode on High. Once it reads HOT, add the butter, and stirring with a wooden spoon, melt it.

Step 2

Add sliced onions and brown sugar to the Instant Pot. Sauté for about 15-20 minutes or until onions are golden brown and caramelized. Stir occasionally.

Step 3

Next, add minced garlic, thyme, red wine, Worcestershire sauce, and salt and pepper to taste. Stir for 1-2 minutes.

Step 4

Then, add the beef broth. Make sure you do not go over the MAX line of the inner pot.

Step 5

Seal pressure cooker lid and cook on high pressure for 20 minutes. Followed by a 15 minutes Natural Pressure Release.

Step 6

After the time is done, release remaining pressure by allowing steam to vent, then remove the lid. Stir the soup.

Step 7

Turn on the oven broiler.

Step 8

Before serving, top each serving bowl with a slice or two of French baguette and some sliced or shredded Gruyere cheese.

Step 9

Place the bowl on a baking sheet and transfer into the oven for few minutes to broil. Broil until cheese is melted, bubbly and has a golden brown color.