Instant Pot Cream of Onion Soup

pressureluckcooking.com

JJR

1 stick (8 tbsp) of salted butter

2 tbsp of olive oil

8 onions for the soup, cut into strips (I used 2 Vidalia/sweet, 2 Spanish, 2 yellow and 2 red)

2 to 3 onions for the caramelized topping (I used 2 yellow and one Vidalia/sweet)

1 tbsp of crushed garlic

2 lbs of Idaho/Russet potatoes, peeled and cut into chunks

5 cups of garlic and/or chicken broth (I used 5 tsp of Garlic Better Than Bouillon + 5 cups of water)

½ cup of Sherry wine (you can use another ½ cup of broth if you don’t want to use wine)

2 tsp of dried thyme

1 tbsp of seasoned salt

⅓ cup of flour

1 cup of heavy cream or half & half

5.2 oz of Boursin Cheese (any flavor of your choice. You can use 5 oz of a brick of cream cheese instead if you can’t find the Boursin which is usually in the fancy cheese/deli section of each market)

2 tbsp of onion powder

1 tsp of garlic salt

⅓ cup of chives, chopped

Shredded Mozzarella or Swiss cheese, for topping

Directions at pressureluckcooking.com

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