2 1/2 to 3poundsyellow onionshalved, peeled, and sliced 1/4-inch thick
1tablespoonbrown sugar
1 1/2teaspoonskosher salt
4cupslow sodium beef broth
1teaspoonWorcestershire sauce
1/4teaspoonground black pepper
1/4teaspoondried thyme leaves or 1 teaspoon fresh thyme leaves
1bay leaf
Instructions
Set the Crockpot Express to Sautee. Add the butter and let melt, about 2 minutes, add the onions, sugar, and salt and stir with a wooden spoon, separating the onion layers.
Cover the pot with a tempered glass lid or other 9-inch pot lid and let the onions cook, without stirring, for 10 minutes.
Uncover the pot. At this point the onions should be softened, but not brown, and there should be some liquid at the bottom of the pot.
While the pot is off but still hot and the onions are sizzling, stir in the broth, Worcestershire, thyme, bay leaf, and pepper. Secure the pressure cooker lid in its sealing position, then select the manual setting, and set the time for 5 minutes at high pressure.
When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the pressure release valve to "venting" to release any remaining steam.