pressure cooker french onion soup
Soups & Salads
Pressure Cooker French Onion Soup
The onions may cook faster and dry out more quickly, as any moisture that seeps out will evaporate a little more quickly. Onions for French onion soup are usually cooked over low heat for a long time, but you’re cooking these over medium heat for a few minutes. Keep stirring them as they cook to reduce the risk of them sticking to the bottom of the pressure-cooker.
Ingredients
- 1/3 cup butter
- 3 pounds onions, thinly sliced (10 cups)
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 4 cups beef stock
- 4 cups chicken stock
- 3/4 cup white wine
- 1 teaspoon salt
- optional: salad croutons and grated parmesan cheese
Directions
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and sugar; cook 6 minutes longer. Stir in stocks, wine and salt. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
- Let pressure release naturally for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.
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