- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/pressure-cooker-french-onion-soup
- View more recipes by FabFood.
- Prep: –
- Cook Time: –
- Total: –
- Serving: –
- 1 1/2 cups of 3/4 inch square French bread cubes
- 4 tablespoons olive oil
- 6 cups thinly sliced Spanish or Vidalia onions
- 4 cloves garlic, sliced very thin
- 1 tablespoon dried thyme
- 1/2 cup dry sherry or white vermouth
- 4 cups beef stock or broth
- salt and pepper to taste
- 1 cup grated Gruyere or Swiss cheese
- 1. Preheat the oven to 350° F. Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil. Place on a baking sheet and toast in the oven for 15 minutes, or until crisp, shaking periodically. Set aside to cool.
- 2. Heat the remaining 2 tablespoons olive oil in the pressure cooker over medium-high heat. Add the onions and garlic. Cook for 5 minutes. Add the thyme, dry sherry, and 2 cups of stock.
- 3. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 6 minutes.
- 4. Remove from the heat. Let the pressure release by using the quick release method (click link below for instructions if you are unfamiliar with working with Pressure Cookers).
- 5. Unlock and remove the pressure cooker cover.
- 6. Preheat the broiler. Add the remaining 2 cups of stock and bring to a simmer. Season with salt and pepper.
- 7. Ladle the soup into heatproof bowls. Float some bread cubes on top and sprinkle with the grated cheese. Place the soup bowls on a baking pan and set under the broiler until the cheese melts and is bubbly, about 1 to 3 minutes, depending on your broiler.
- Per Serving: Calories 246 (From fat 145); Fat 16g (Saturated 5g); Cholesterol 21mg; Sodium 226mg; Carbohydrate 18g; Dietary Fiber 4g; Protein 8g.