French Onion Soup
- 5 medium sweet onion, thinly sliced
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 10.5-oz can beef gravy
- 1/3 cup dry white wine
- 5 cups beef stock
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme
- salt and pepper, to taste
- 2 cups grated Gruyere cheese
- cubed baguette
- Melt butter in the inner pot using the Sauté-then-Simmer® function. Once the butter has melted, add the onions and sauté for about 30 minutes, stirring every 3-5 minutes. The onions should appear a translucent, brown color.
- Add in minced garlic and sauté for 2 minutes.
- Stir in beef gravy, wine, beef stock, Worcestershire, bay leaf and thyme. Mix well.
- Close the lid let the soup simmer for about 20 minutes.
- While the soup is simmering, cut up the baguette into about 1-2″ cubes. Coat the cubes in olive oil then place them onto a baking tray. Set your oven to broil and toast the cubes for about 5 minutes or until slightly toasted.
- Once the soup has been thoroughly heated, remove and discard the bay leaf. Season with salt and pepper as needed.
- Ladle the soup into individual heat-safe bowls then top with a handful of the toasted bread cubes. (We recommend using ceramic bowls.)
- Sprinkle about 1/2 cup of Gruyere cheese on top of the bread in the bowls. Broil in the oven for an additional 3 minutes to melt the cheese then serve while hot!