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

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

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