Pressure Cooker French Onion Soup

Preparation Time: 15 Minutes

Cooking Time: 6 Minutes Under Pressure

Pressure Setting: High

Ingrediants

 * 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

Serves 4 to 6

Directions

 * 1. Preheat The Oven to 350? F. Toss The bread Cubes in a Large Bowl With 2Tablespoons of The olive oil. Place on a Baking Sheet And Toast in The OvenFor 15 Minutes, or Until Crisp, Shaking Periodically. Set Aside to Cool.
 * 2. Heat The Remaining 2 Tablespoons olive oil in The Pressure Cooker OverMedium-High Heat. Add The onions And garlic. Cook For 5 Minutes. Add TheThyme, Dry sherry, And 2 Cups of Stock.
 * 3. Cover And Bring to High Pressure Over High Heat. Lower The Heat toStabilize The Pressure. Cook For 6 Minutes.
 * 4. Remove From The Heat. Let The Pressure Release by Using The Quick ReleaseMethod.
 * 5. Unlock And Remove The Pressure Cooker Cover.
 * 6. Preheat The Broiler. Add The Remaining 2 Cups of Stock And Bring to aSimmer. Season With salt And pepper.
 * 7. Ladle The Soup Into Heatproof Bowls. Float Some bread Cubes on Top AndSprinkle With The Grated Cheese. Place The Soup Bowls on a Baking Pan AndSet Under The Broiler Until The Cheese Melts And is bubbly, About 1 to 3Minutes, Depending on Your Broiler.

Per Serving: Calories 246 (from Fat 145); Fat 16g (saturated 5g);Cholesterol 21 mg; Sodium 226g; Carbohydrate 18g; Dietary Fiber 4g; Protein
 * 8g.

Source
Reprinted With Permission From Pressure Cookers For Dummies by Tom Lacalamita (2002, Wiley).

contributed by

 * Pressurecookerrecipes Y-Group