• Cut the onion(s) in half and slice into 8 thick strips. Set saute to high for 20 minutes. Add oil and butter. Wait for ~30 seconds.
• Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.
• Add garlic; cook for ~1 minute. Add dry sherry and deglaze the cooker (scrap all the brown bits on the bottom using a wooden spoon). Combine stock/broth and the rest of the seasoning ingredients in the cooker then stir. Place the lid on.
• Pressure cook on high for 0 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release. Gently stir the soup. Add a pinch of salt and pepper to taste.

Toast Bread ~ This is highly recommended but not required. It will be slightly crunchy and not soggy. 

• Preheat the oven to 325°F (162°C).
• Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.
• Sprinkle cheese on top of the bread and return the bread to the oven. Bake until the cheese is completely melted. Remove the bread from the oven. Place an oven safe dish on a baking sheet. Transfer the soup to a bowl(s). Place the cheese toast on top of the soup. Sprinkle more cheese on top of the bread and soup.
• Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.
• It is highly recommended to pre-toast the bread prior to placing on the soup bowl as it will maintain a crunch. However if you prefer your bread a bit soggy then you can place sliced bread and cheese on top of the soup.

  Broil until the cheese is melted. Again exercise caution: the dish will be very hot.

Serve immediately and enjoy!