Deeply caramelized onions are the heart of this one, slow-cooked in the Instant Pot until they turn golden and jammy, then deglazed with a splash of dry white wine and simmered under pressure with a rich blend of beef and chicken broth, thyme, and bay leaf. The pressure cooking step means you get that long-simmered, deeply savory flavor in a fraction of the usual time, without babysitting a pot on the stove for hours. Each bowl finishes under the broiler, piled high with coarsely grated Gruyère that melts into bubbling, deeply browned pockets right before serving. It's a cozy, restaurant-style soup that comes together with surprisingly little hands-on effort, and it fits neatly into a gluten free rotation. Serve it straight from the broiler while the cheese is still molten and the broth underneath is steaming hot.
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Set the Instant Pot to Sauté on High. Add the butter and 1 tbsp olive oil and heat until the butter is melted and foaming subsides, about 1 minute. Add the sliced onions, sugar, and 1 tsp kosher salt, stirring to coat. Cook, stirring every 3–4 minutes, until the onions have softened and reduced significantly and are beginning to turn golden at the edges, about 20–25 minutes. The onions will release a lot of liquid first — keep cooking until most of it evaporates and the onions start to stick lightly to the bottom.
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Pour in the white wine and scrape up any browned bits from the bottom of the pot, cooking until the wine is nearly evaporated, about 2 minutes.
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