Pressure-Cooker French Onion Soup
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 16 servings (4 quarts)
I love French onion soup on a cold night, but I don't love the time it takes. This is my quick version for when we're short on time. —Teri Rasey, Cadillac, Michigan
Ingredients
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1/3 cup butter
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3 pounds onions, thinly sliced (10 cups)
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2 garlic cloves, minced
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2 tablespoons sugar
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4 cups beef stock
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4 cups chicken stock
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3/4 cup white wine
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1 teaspoon salt
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Optional: Salad croutons and grated Parmesan cheese
Directions
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1.
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and sugar; cook 6 minutes longer. Stir in stocks, wine and salt. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
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2.
Let pressure release naturally for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.
Nutrition Facts
1 cup: 87 calories, 4g fat (2g saturated fat), 10mg cholesterol, 724mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 2g protein.
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