Ingredients
Units
Scale
- 1 tablespoon of Olive oil or Butter
- 4 large onions sliced thin
- 4 cloves of garlic smashed
- 1 bottle of Sutter Home Cabernet Sauvignon Red Wine 187 ml (3/4 of a cup dry red wine)
- 1/4 teaspoon dried thyme leaves
- 1 box (4 cups) beef broth
- 4 cups of water
- salt & pepper
Instructions
- Thin slice 4 large onion.
- Saute garlic and onion in olive oil or butter for 10 minutes until soft.
- Add the garlic, wine, thyme leaves, beef broth water and salt and pepper.
- Secure the lid and set to seal. Set to high pressure for 20 minutes with an instant release.
- After the soup is done you can put in an oven proof bowl set 2 crusty bread slices on top with a slice of Swiss or Gruyere cheese and broil for 2 minutes until the cheese is melted. Or like our family eating heart healthy we just use a crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: French