• You can use either the Dutch Oven or the Instant Pot for this recipe - watch the video to decide

Dutch Oven

• Boil the Beef stock with the bay leaves, garlic, cinnamon and star anise and keep aside
• Heat the butter and oil and add all the onions
• Keep stirring as the onions caramelize and add the sugar to help it along faster, this process could take 25 - 45 mins depending on your heat source and pot
• Add the flour and the wine and mix
• Add the beef stock, bring to the boil and simmer for about 10 mins
• Toast the baguette that has been drizzled with olive oil and salt
• Spoon the soup into ramekins, top with baguette and the cheese and bake or broil in the oven till the cheese had melted and is bubbling

Instant Pot

• Boil the Beef stock with the bay leaves, garlic, cinnamon and star anise and keep aside
• Heat the butter and oil and add all the onions
• Stir the onions and add the sugar. The onions will not caramelize in the IP
• Add the flour and the wine and mix
• Close the Instant Pot, set to sealing mode and select Pressure Cook for 15 mins - if you get the burn alarm shut it off and allow the steam to escape
• Open and add the beef stock, bring to the boil and simmer for about 5 -10 mins
• Toast the baguette that has been drizzled with olive oil and salt
• Spoon the soup into ramekins, top with baguette and the cheese and bake or broil in the oven till the cheese had melted and is bubbling