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What you need
Instructions
In the pressure cooker, add the butter, onion, shallots and sugar and stir. Pressure cook for 20 minutes. Release the pressure and open the pressure cooker. Press the saute functions and add the flour, thyme, rosemary and cook until thickened, around 3 minutes. Add the broth, optional wine, Worcestershire sauce, bay leaves, salt and pepper. Lock lid and pressure cook for another 6 minutes. Release the pressure and open. Remove the rosemary leaves, thyme leaves, and bay leaves. Salt and pepper to taste. Preheat the broiler and divide the soup into 4 oven safe bowls. Add a slice of bread into each bowl of soup and sprinkle the cheese into each bowl. Broil for 3 to 5 minutes or until the cheese is bubbly.View original recipe