Pressure Cooker French Onion Soup

Pressure Cooker French Onion Soup Recipe - Authentic French and Swiss Cuisine

Region / culture: France, Switzerland | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

French onion soup is a classic dish that is both comforting and flavorful. This recipe takes a modern twist by using a pressure cooker to speed up the cooking process without sacrificing any of the delicious flavors.

History

French onion soup has been around for centuries and is believed to have originated in France. It was traditionally made with beef broth and caramelized onions, topped with bread and cheese. This recipe stays true to the classic flavors while utilizing the convenience of a pressure cooker.

Ingredients

1.5 cups of french bread cubes (0.75 inch square)
4 tbsp of olive oil
6 cups of thinly sliced Spanish or vidalia onions
4 cloves of garlic, sliced very thin
1 tbsp of dried thyme
0.5 cup of dry sherry or white vermouth
4 cups of beef stock or broth
salt and pepper to taste
1 cup of grated gruyère or swiss cheese

How to prepare

Preheat the oven to 350°F (177°C).
In a large bowl, toss the bread cubes with 2 tbsp of olive oil.
Place the bread cubes on a baking sheet and toast in the oven for 15 minutes, or until crisp, shaking periodically.
Set the toasted bread cubes aside to cool.
Heat the remaining 2 tbsp of olive oil in a pressure cooker over medium-high heat.
Add the onions and garlic to the pressure cooker.
Cook for 5 minutes.
Add the thyme, dry sherry, and 2 cups of stock to the pressure cooker.
Cover the pressure cooker and bring it to high pressure over high heat.
Lower the heat to stabilize the pressure.
Cook for 6 minutes.
Remove the pressure cooker from the heat.
Allow the pressure to release using the quick release method.
Unlock and remove the pressure cooker cover.
Preheat the broiler.
Add the remaining 2 cups of stock to the pressure cooker and bring it to a simmer.
Season the soup with salt and pepper.
Ladle the soup into heatproof bowls.
Float some bread cubes on top of each bowl and sprinkle with grated cheese.
Place the soup bowls on a baking pan and set them under the broiler until the cheese melts and becomes bubbly, about 1 to 3 minutes, depending on your broiler.

Variations

Add a splash of balsamic vinegar for a tangy twist.
Use different types of cheese, such as gruyere or mozzarella, for a unique flavor profile.
Add cooked shredded chicken or beef for added protein.

Cooking Tips & Tricks

Be sure to slice the onions thinly to ensure they cook evenly and caramelize properly.

- Toasting the bread cubes before adding them to the soup adds a nice crunch and depth of flavor.

- Using dry vermouth adds a subtle complexity to the soup, but you can also use white wine as a substitute.

Serving Suggestions

Serve this Pressure Cooker French Onion Soup with a side salad or crusty bread for a complete meal.

Cooking Techniques

The pressure cooker speeds up the cooking process by tenderizing the onions and infusing the flavors in a fraction of the time it would take on the stovetop.

Ingredient Substitutions

Use vegetable broth instead of beef broth for a vegetarian version.

- Substitute red onions for a sweeter flavor profile.

- Use gluten-free bread for a gluten-free option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the soup with fresh thyme leaves or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This Pressure Cooker French Onion Soup pairs well with a crisp green salad or a glass of white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this Pressure Cooker French Onion Soup contains approximately 300 calories.

Carbohydrates

Each serving of this Pressure Cooker French Onion Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of this Pressure Cooker French Onion Soup contains approximately 15 grams of fats.

Proteins

Each serving of this Pressure Cooker French Onion Soup contains approximately 10 grams of proteins.

Vitamins and minerals

This soup is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains gluten and dairy in the form of bread and cheese.

Summary

This Pressure Cooker French Onion Soup is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

This Pressure Cooker French Onion Soup is a delicious and comforting dish that is perfect for a cozy night in. With the convenience of a pressure cooker, you can enjoy all the flavors of traditional French onion soup in a fraction of the time.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Pressure Cooker French Onion Soup. It was a chilly autumn day, the leaves were falling from the trees, and the smell of simmering soup was wafting through the air. I was visiting my dear friend Margaret, who was an excellent cook and always had a new recipe up her sleeve.

As soon as I walked into her cozy kitchen, I was greeted by the warm aroma of onions caramelizing on the stove. Margaret had a big smile on her face as she stirred the pot, and she beckoned me over with a gleam in her eye. "I have a special treat for you today, my dear," she said, handing me a spoon to taste the broth. It was rich, savory, and brimming with the flavors of caramelized onions and beef broth.

Margaret explained that she had recently acquired a pressure cooker and had been experimenting with different recipes. She had come across this French Onion Soup recipe in an old cookbook and decided to give it a try. The pressure cooker had significantly cut down the cooking time, allowing the flavors to meld together perfectly in just a fraction of the time it would take on the stove.

I was mesmerized by the simplicity and efficiency of the pressure cooker, and I couldn't wait to try making this soup at home. Margaret graciously shared the recipe with me, along with her tips and tricks for getting the perfect caramelization on the onions and achieving that rich, deep flavor that French Onion Soup is known for.

The next day, I gathered all the ingredients and set to work in my own kitchen. I sliced the onions thinly, melted a generous amount of butter in the pressure cooker, and patiently waited for the onions to slowly caramelize to a deep golden brown. The aroma that filled the kitchen was intoxicating, and I knew I was on the right track.

Once the onions were perfectly caramelized, I added the beef broth, a splash of red wine, and a bouquet garni of thyme and bay leaves. I sealed the pressure cooker and let it do its magic, the steam building up inside and infusing the soup with all the flavors of the ingredients.

After just a short time under pressure, I released the steam and opened the lid to reveal a pot of steaming hot French Onion Soup, rich and flavorful, ready to be ladled into bowls and topped with a slice of crusty bread and melted gruyere cheese.

As I took my first spoonful of the soup, I was transported back to Margaret's kitchen, where I had first tasted this exquisite dish. The flavors were perfectly balanced, the onions were melt-in-your-mouth tender, and the broth was robust and savory. It was a truly unforgettable experience, and I knew that this recipe would become a staple in my own repertoire.

I continued to make Pressure Cooker French Onion Soup regularly, tweaking the recipe here and there to suit my taste preferences. I shared it with friends and family, who all raved about its deliciousness and begged for the recipe. It became a beloved dish in our household, a comforting and warming meal that we enjoyed on cold winter evenings or rainy days.

Years passed, and I continued to make Pressure Cooker French Onion Soup, each batch as delicious as the last. It was a recipe that held a special place in my heart, a reminder of the day I learned it from my dear friend Margaret and the joy of discovering a new favorite dish.

And so, whenever I make this soup, I am transported back to that autumn day in Margaret's kitchen, the smell of caramelized onions filling the air and the warmth of her friendship surrounding me. It is a memory that I hold dear, a reminder of the power of good food and good friends to bring joy and comfort into our lives.