Pressure Cooker French Onion Soup
For this version of French onion soup, sauté onions in a pressure cooker, add thyme, red wine, and beef broth, and cook briefly. Top with toasted French bread slices and Swiss cheese and broil until melted and golden.
Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
- ¼ cup extra-virgin olive oil
- 4 Vidalia onions, sliced
- 4 cloves garlic, minced
- 1 Tbsp. dried thyme
- 1 cup red wine
- 4 cups beef broth
- ½ tsp. salt
- ¼ tsp. pepper
- 4 oz. Gruyere cheese, shredded
- 4 slices French bread
- In a pressure cooker over medium-low heat, heat the oil. Add onions and slowly sauté, stirring occasionally, until very soft and translucent, about 10 minutes. Add the garlic and sauté for 1 minute. Add the thyme, red wine, and beef broth. Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and cook for 8–10 minutes. Remove from the heat and allow pressure to release naturally for 20 minutes. Quick-release any remaining pressure and remove the lid. Taste for seasoning, and add salt and pepper, if desired.
- Set the oven to broiler. On a baking sheet, lightly toast the French bread slices, about 30 seconds. Remove toasted bread from baking sheet and place 4 broiler-safe bowls on the sheet. Ladle soup into bowls, place a slice of the toasted French bread on top of each, and cover with grated Gruyere cheese. Place baking sheet with soup under the broiler until the cheese has melted, about 1 minute. Serve immediately.