French Onion Soup
- 2 tablespoons Olive oil
- 3 pounds Sweet onions halved and then cut into ¼ slices
- 2 teaspoons Sugar granulated
- 1 tablespoon Balsamic vinegar good-quality
- ¼ cup White wine dry
- 4 cups Beef broth low-sodium
- 1 Bay leaf
- 1 teaspoon Dried thyme
- Salt and black pepper to desired taste
- 6 slices Bread baguette loaf that has been cut into ¾-inch slices
- 6 ounces Swiss cheese shredded
- Heat oil in the cooker. Add sliced onions and stir to coat onions thoroughly with oil. Stir frequently when cooking, until onions are reduced, about 15 minutes.
- Add the sugar and vinegar and continue sautéing, occasionally stirring, until the onions are caramelized, about 15-20 minutes.
- Add the wine, stir, and let it evaporate. Add beef broth, thyme, and bay leaf, scraping the bottom of the removable pot to loosen browned bits.
- Close and lock the lid of the cooker and set the regulator knob to PRESSURE. Set the timer for 5 minutes. The level of pressure should be on the HIGH setting.
- Quick-release the pressure when the function has ended. Remove the lid away from the face. Use the warm function to keep the soup hot while preparing the baguette slices.
- Preheat oven to 400° Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges; about 7 minutes Set aside until ready to use.
- When ready to serve the onion soup, adjust oven rack to the upper-middle position; turn on the broiler. Set soup bowls on a baking sheet and fill each with about 1 cup of soup. Top each bowl with a toasted baguette slice and divide Swiss cheese evenly among the bowls.
- Place the bowls into the oven, about 5 to 6 inches from the broiler and broil until cheese is brown and bubbling; about 2-3 minutes.
Calories: 433kcal | Carbohydrates: 57g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 696mg | Potassium: 701mg | Fiber: 4g | Sugar: 15g | Vitamin A: 235IU | Vitamin C: 10.9mg | Calcium: 301mg | Iron: 3.2mg