USING CARAMELIZED ONIONS
If you’re one of those people who thinks that French onion soup has to be made with caramelized onions, the good news is that this can easily be made in the slow cooker or electric pressure cooker (Instant Pot). No more standing over a stove stirring onions, you sit back let the appliance do the work. When the onions are caramelized to your liking, simply add the rest of the ingredients for the French onions soup. For the slow cooker, this will be a long process. It takes 10-12 hours to caramelize onions in the slow cooker so if you’re going to use the slow cooker, I suggest you start the night before, caramelize the onions overnight, and in the morning add the rest of the ingredients to start the soup. Using the electric pressure cooker, it’s done a heck of a lot faster. The video below shows how to make this soup using caramelized onions.
Add all the ingredients EXCEPT the cheese to the slow cooker. Stir to mix well.
Cook HIGH 3-4 hours, LOW 6-8. Remove bay leaf.
See FINAL STEP below
Set Instant Pot to the high saute setting. Once hot, add butter/oil. Add onion and cook, stirring occasionally, until tender, about 3-5 minutes. Add garlic and cook an additional minute. Turn off pressure cooker.
Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in salt, pepper and thyme. Add bay leaf.
Close lid and seal valve. Set high pressure and cook for 25 minutes, natural release. Remove bay leaf.
See FINAL STEP below
FINAL STEP (you will need ovenproof bowls)
Preheat broiler. Ladle the soup evenly into bowls & each bowl evenly with cheese. Arrange bowls on a large baking sheet. Place baking sheet carefully under the boiler and broil a few minutes or until cheese is melted and starting to brown slightly.
2 large white onions, sliced thin (approximately 2 pounds)
6 cups low-sodium beef or bone broth
2 cups cheese (or more)
1 tbsp butter or oil
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 bay leaf