- 1 bay leaf
- 1 thyme sprig
- 1 fresh rosemary sprig
- 3 flat-leaf parsley sprigs
- 5 peppercorns
- 3 tbsp butter
- 1 tbsp olive oil
- 2 large white onions peeled and sliced into
- 1 sweet onion peeled and sliced into
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 1/2 cup red wine plus
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 4 3/4 cups beef stock (
- Sea salt to taste
- Black pepper to taste
Create an herb sachet by placing the bay leaf, thyme, rosemary, parsley and peppercorns in a small cloth bag and tying it with string.
Using the Instant Pot select Sauté and set to High for 20 minutes.
When your pot is ready (display says Hot), add the butter and olive oil to the pot.
Once the butter has melted, add the garlic and onions. Add a pinch of salt and sauté until the onions are caramelized (about 15-20 minutes).
Add tomato paste and red wine, let it cook for 3 minutes.
Add the soy sauce, Worcestershire sauce, beef stock, and herb sachet. Stir together and add salt and pepper. Press Cancel.
Close the pot with the pressure cooking lid, seal, and select Pressure Cook/Manual, set to High pressure for 10 minutes.
When pressure cooking is complete, Quick Release the pressure.
Carefully remove the lid and take the sachet out, add salt and pepper to taste.
Place the French bread cubes on top of the soup, and generously cover the top with the shredded cheese.
Place the air fryer lid onto the pot, select Broil for 400°F for 7 minutes.
Ladle into soup bowls and enjoy!