Instructions

1. Heat the olive oil in a pressure cooker on sauté and add the sliced onions. Cook until they are starting to darken and caramelize.
2. Add the garlic and continue to cook the mixture until very dark and jammy. Do not allow the mixture to burn, but you do want to get a lot of color on the onions.
3. Pour in the warm beef broth and bring to a simmer. Secure the lid of the pressure cooker and cook under full pressure for 30 minutes.
4. Allow the pressure cooker to decompress before safely removing the lid.
5. Season the soup with the Madeira (optional), salt, and freshly ground black pepper. Garnish with fresh parsley.