Ingredients

• 1/3 cup butter
• 3 pounds onions, thinly sliced (10 cups)
• 2 garlic cloves, minced
• 2 tablespoons sugar
• 4 cups beef stock
• 4 cups chicken stock
• 3/4 cup white wine
• 1 teaspoon salt
• Salad croutons
• Grated Parmesan cheese

Cooking Utensils

• Pressure Cooker
• Knives
• Chopping Mat
• Measuring Spoons
• Soup Bowls

Directions

1. Select saute setting on your pressure cooker and adjust for medium heat
2. Add butter. Add onion; cook and stir until tender, 6-8 minutes.
3. Add garlic and sugar; cook 6 minutes longer.
4. Stir in stocks, wine and salt.
5. Put on lid and lock; close pressure-release valve.
6. Adjust to pressure-cook on high for 8 minutes.
7. Let pressure release naturally.
8. Serve with croutons and Parmesan cheese.