Instant Pot French Onion Soup

Turn the Instant Pot to sauté. Add the butter and let it melt.

Once melted, add the onions, mushrooms (if using), garlic, thyme, bay leaf, and oregano, then stir to combine. Cook about 5 minutes, stirring occasionally, until the onions slightly soften and start to release liquid.

Stir in the water. If using, add the beef bones now. Cover and seal the Instant Pot, then set it to cook on manual HIGH pressure for 20 minutes. When the timer completes, release the pressure immediately.

Remove the lid, then turn the Instant Pot back to sauté. Cook for 5-10 minutes until some of the liquid evaporates, and the onions start to caramelize.

Add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let it simmer for 10 minutes, until most of the wine has evaporated.

Discard the thyme stems, bay leaves, and beef bones (if using).

Add the bouillon and broth, and stir to mix. Bring it to a simmer, then let it cook until the soup thickens, about 10-15 minutes.

Add the salt and pepper, then cook for another minute. Taste and add more seasonings as needed.

For the bread topping:
When you’re ready to serve, preheat the oven broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until the cheese is bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn.

Ladle the soup into bowls, then float the bread on top.

Alternatively, if you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the boiler, until the bread is toasted and the cheese is melted.