Traditional Sweet Onion and Cheese Soup

A rich sweet-onion soup finished under the broiler with toasted French bread and shaved Munster cheese. Ready in about 35 minutes; serves 6.

Nutrition

per per serving

353

Calories

15.4g

Protein

40.5g

Carbs

15.4g

Fat

1 loaf		French bread, cut into slices and toasted
1.5 cup	360 ml	Munster cheese, shaved
6		sweet onions, sliced
2		garlic cloves
—		kosher salt and ground black pepper, to taste
1 tbsp	15 ml	granulated sugar
3 tbsp	45 ml	ghee
5 cup	1.2 l	chicken stock, preferably homemade
2		fresh rosemary sprigs
0.5 tsp	2.5 ml	cayenne pepper
0.33 cup	79 ml	sherry wine
0.5 cup	120 ml	water

(Ready in about 35 minutes | Servings 6)

Per serving: 353 Calories; 15.4g Fat; 40.5g Carbs; 15.4g Protein; 20.2g Sugars.

Press the "Sauté" button to heat up the Instant Pot. Then, melt the ghee; sauté the onions until translucent, about 5 minutes.
Add the garlic and sauté it for 1 to 2 minutes more. Reduce the heat to low; add the salt, black pepper, cayenne pepper, and white sugar. Continue to cook, stirring frequently, until the sweet onions are slightly browned.
Pour in the sherry wine, and scrape off any brown bits from the bottom of your Instant Pot. Now, pour in the water and chicken stock; add the rosemary and stir to combine.
Secure the lid. Select the "Manual" setting; cook for 8 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Then, preheat your oven to broil.
Divide the soup among ovenproof bowls; top with toasted bread and shaved Munster cheese; place your soup under the broiler for 5 to 6 minutes, or until the cheese is bubbly. Serve warm and enjoy!