French Onion Soup

Share on facebook
Share on twitter
Share on pinterest

French Onion Soup
Print Recipe
0 from 0 votes

French Onion Soup

Pressure Cooking5 mins
Total Time5 mins
Course: Appetizers & Starters, Side, Snack, Soups, Stews & Chilis
Cuisine: French
Keyword: Easy, Quick
Product: Electric Multi-Cooker, Electric Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Dairy, Vegetables
Servings: 6
Calories: 433kcal

Ingredients

  • 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

Instructions

  • Heat oil using the SAUTÉ function. 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 multi-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.

Nutrition

Calories: 433kcal | Carbohydrates: 57g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 696mg | Potassium: 701mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4.7% | Vitamin C: 13.2% | Calcium: 30.1% | Iron: 17.6%

Share this recipe with your friends and familiy

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email