Pressure Cooker French Onion Soup

Description
Contributed by Pressurecookerrecipes Y-Group
 * Source: Reprinted With Permission From Pressure Cookers For Dummies by Tom Lacalamita (2002, Wiley).
 * Preparation Time: 15 Minutes
 * Cooking Time: 6 Minutes Under Pressure
 * Pressure Setting: High
 * Serves 4 to 6

Ingrediants

 * 1½ cups of ¾ 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
 * ½ cup dry sherry or white vermouth
 * 4 cups beef stock or broth
 * salt and pepper to taste
 * 1 cup grated gruyère or Swiss cheese

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil.
 * 3) Place on a baking sheet and toast in the oven for 15 minutes, or until crisp, shaking periodically.
 * 4) Set aside to cool.
 * 5) Heat the remaining 2 tablespoons olive oil in the pressure cooker over medium-high heat.
 * 6) Add the onions and garlic.
 * 7) Cook for 5 minutes.
 * 8) Add the thyme, dry sherry, and 2 cups of stock.
 * 9) Cover and bring to high pressure over high heat.
 * 10) Lower the heat to stabilize the pressure.
 * 11) Cook for 6 minutes.
 * 12) Remove from the heat.
 * 13) Let the pressure release by using the quick release method.
 * 14) Unlock and remove the pressure cooker cover.
 * 15) Preheat the broiler.
 * 16) Add the remaining 2 cups of stock and bring to a simmer.
 * 17) Season with salt and pepper.
 * 18) Ladle the soup into heatproof bowls.
 * 19) Float some bread cubes on top and sprinkle with the grated cheese.
 * 20) 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.

Nutritional information
Per Serving: Calories 246 (from fat 145); fat 16 g (saturated 5 g);cholesterol 21 mg; sodium 226 g; carbohydrate 18 g; dietary fiber 4 g; protein 8 g.