Pressure Cooker French Onion Soup

Pressure Cooker French Onion Soup

Note from Cheri: The recipe and text below are reprinted with permission from Pressure Cookers for Dummies by Tom Lacalamita (2002, Wiley). Pressure cookers are back, and with good reason. These handy kitchen tools can cook your food up to 70% faster while retaining more nutrients. And today's pressure cookers are nothing like the noisy, puttering and often dangerous models used by your mother or grandmother (or even great grandmother). Today's pressure cookers are safe and easy to use. So why aren't you using one? Many people are nervous about using this appliance, but in this comprehensive guide, author Tom Lacalamita teaches you everything you could ever want to know about using a pressure cooker, from how it works, to safety instructions, to general cooking tips and techniques, to pressure canning. Of course he also includes lots of terrific pressure cooker recipes for soups, stews, beans, grains, side dishes, main courses, one dish meals and even desserts.

Some onion soups are short on onions and flavor, but not this one! Excluding the bread and cheese, there are only six ingredients in this soup, but what ingredients they are: flavorful olive oil, sweet onions, pungent garlic (both onions and garlic are members of the allium family) enticing thyme, mellow dry sherry, and rich beef broth stock! When combined, they make the best onion soup, especially when topped with crisp bread croutons and melted cheese.

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

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

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