https://www.copymethat.com/r/wIBeR0nZA/pressure-cooker-french-onion-soup/
12712165
YL6a1Fm
wIBeR0nZA
2024-09-12 10:58:46
Pressure Cooker French Onion Soup
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Ingredients
- 4 Tablespoons salted butter (I used Kerry Gold, but any salted butter will work
- 4 large onions,(I used yellow) sliced thick (¼" or more)
- ½ teaspoon baking soda
- Pink sea salt
- Ground pepper
- ¼ cup California pink moscato wine (I think any wine/sherry would do)
- 5 cups strong beef broth (5 cups of boiling water with 3 XL Knorr beef bullion cubes)
- ½ teaspoon thyme
- 1 bay leaf
- 1 teaspoon apple cider vinegar
- rustic bread, sliced ½" thick (1 slice for each ramekin)
- swiss or gruyere cheese
- parmesean cheese (optional)
Steps
- Melt butter in your pressure cooker on saute, or "meat" setting if not using an ip.
- Add onions and baking soda and stir to combine. Season with salt and pepper (just a little, you can add more later). Cook, while stirring about 4 to 5 minutes until the onions begin to soften and release their natural juices. Add about 2 Tablespoons of water if your pot is on the dry side. Reset the pc or ip to high pressure, seal with the lid and cook for 15 minutes. Quick release pressure and remove lid. Your onions should be soft and golden. (kind of like the color of brown sugar). Don't worry if they are a litte darker or lighter.
- Continue cooking the onions on saute or "meat" until the liquid has almost evaporated and the onions are deep brown in color. This took be about 5 minutes for me. Do NOT burn them!
- At this point, my onions were looking a little mushy, but I continued on because they smelled wonderful! I think if I sliced them a bit thicker, more towards the ½" size they might have retained a little more body.
- Add wine and bring to a simmer, scraping any brown bits into the mixture. Cook for about 3 minutes to burn off any alcohol. Add your stock/broth, thyme and bay leaf. (My broth was made with 5 cups of boiling water and 3 XL Knorr beef bullion cubes.) Reduce heat and low(less) and simmer for 5 to 10 minutes to blend flavors.
- Add cider vinegar if you are using it, (I did) and stir. Discard bay leaf. Taste for salt/pepper additions.
- subheading: To serve:
- Preheat broiler. I put a small slice of cheese onto my bread and broil for a minute to melt it onto my bread. (this keeps your bread from sinking into the soup). Remove it once the cheese is melted and put to the side.
- Ladle your soup mixture into oven proof ramekins or bowls. Top each with your cheese broiled slice of bread. I slice my topping cheese thin and cris-cross it on top of my bread, extending over the lip of the bowl so it doesn't sink into the soup.
- Sprinkle a little grated fresh parmesan cheese on top of this. Broil until the cheeses are melted, bubbly and golden brown in spots.
- I wait for it to cool a bit, because it will be piping hot right out of the broiler!
Notes
- Toast bread & butter it.
- Enjoy!
- **notes: the onions did come about much softer than they ever did in my stovetop versions, but yielded a wonderful, amber deep tasting soup. It was fabulous.
- *You may also use salad croutons instead