Instant Pot French Onion Soup | Half Baked Harvest

For the Pressure Cooker (Instant Pot) method:

In the pressure cooker pot, combine the butter, onions, shallots, and honey and stir to combine. Lock the lid in place and cook on manual for 20 minutes. Quick or natural release, then open when the pressure subsides.

Using the sauté function, stir in the thyme, sage and flour and cook until golden brown, about 5 minutes. Add the wine, broth, Worcestershire sauce, and bay leaves and season with salt and pepper. Lock the lid into place and cook on manual for 10 minutes more. Quick or natural release, then open when the pressure subsides. Remove and discard the bay leaves. Taste and add more salt and pepper as needed.

Preheat the broiler.

Divide the soup among 6 oven-safe bowls. Add a slice of bread to each and top evenly with cheese. Place the bowls on a baking sheet and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Top with thyme leaves.

For the Slow Cooker method:

To the slow cooker pot, add the butter, onions, shallots, and honey and stir to combine. Cook on low until the onions are caramelized, stirring once or twice, 4 to 6 hours.

Add the thyme, sage, and flour and cook until lightly browned, about 2 minutes. Stir in the wine, broth, Worcestershire sauce, and bay leaves, and season with salt and pepper. Cover and cook 4 to 5 hours more on low, or 2 to 3 hours more on high. Remove and discard the bay leaves. Taste and add more salt and pepper as needed.