Irish Onion Soup

Prep Time 20

Cook Time 45

Total Time 1 5

Course Appetizer, dinner

Cuisine European, Irish

Servings 4

2 tablespoons Unsalted butter
2 medium Yellow onions halved lengthwise and sliced crosswise into ½-inch-thick pieces
3 tablespoons Irish whiskey
1 tablespoon Granulated sugar
1½ teaspoons Kosher salt plus a pinch
1½ tablespoons All-purpose flour
1 clove Garlic finely chopped
½ cup Guinness beer
6½ cups Beef stock or broth
½ teaspoon Freshly ground black pepper
8 slices Crusty baguette ¾-inch-thick
8 slices Sharp cheddar ¼-inch-thick

Start by selecting the high sauté setting on your Quickpot. Add the butter. Once melted, add the onions, sugar, salt, and whiskey. Stir with a wooden spoon, separating the onion layers and coating with fat.
Cover the pot and cook, stirring occasionally, until the onions turn a darker shade of brown, 4 to 6 minutes.
Stir in the flour and garlic. Cook until fragrant, about 2 minutes.
Pour in the Guinness and stir occasionally until reduced by one-third, about 5 minutes.
Stir in the broth, secure the lid, select the manual setting, and set the time for 5 minutes.
Preheat broiler. Divide soup into oven-safe bowls. Top each with baguette slices and cheddar cheese.
Broil until cheese is melted and bubbly.