Pressure Cooker French Onion Soup

After making Caramelized Onions, add sherry and bring to a simmer, scraping up any browned bits. Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf, raise heat to medium-high, and bring to a simmer. Lower heat and simmer for 10 minutes.

Add cider vinegar and season with salt and pepper (if necessary). Discard thyme sprigs and bay leaf. Can be refrigerated at this point and served later.

To Serve: Preheat broiler and move oven rack to top position. Butter toasts and spread with garlic cloves. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling the bowls. Set the remaining 4 toasts in each bowl, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.