Ingredients

• 3lb sweet onions
• 3 large shallots
• 1 small head garlic, minced
• 6 tablespoon unsalted butter
• ½ teaspoon baking soda
• Salt
• Pepper
• Worcestershire sauce
• Soy sauce
• Fish sauce
• Dijon mustard
• Bay leaf
• Thyme
• Oregano
• Ground allspice
• Celery
• Cider vinegar
• Dry sherry or cognac
• Beef broth or bone broth
• Baguette or crostini
• Gruyere, Swiss or Provolone cheese (or a blend)

Directions

Saute onions and shallots in butter until sweatted out, about 1 hour. Add baking soda and saute until caramelized, about 20 minutes.

Add bouquet ganache of bay leaf, fresh thyme, celery stalks with remaining ingredients.

Pressure cooker cook on high 20 minutes, 15 minutes natural release.