Electric Pressure Cooker French Onion Soup Food

PRESSURE-COOKER FRENCH ONION SOUP

Pressure-Cooker French Onion Soup image

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

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings (4 quarts)

Number Of Ingredients 9

Ingredients

1/3 cup butter
3 pounds onions, thinly sliced (10 cups)
2 garlic cloves, minced
2 tablespoons sugar
4 cups beef stock
4 cups chicken stock
3/4 cup white wine
1 teaspoon salt
Optional: Salad croutons and grated Parmesan cheese

Steps:

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. , Let pressure release naturally for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 724mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

ELECTRIC PRESSURE COOKER FRENCH ONION SOUP

Electric Pressure Cooker French Onion Soup image

Warm up on a cool fall day with our easy-to-make Electric Pressure Cooker French Onion Soup. Our Electric Pressure Cooker French Onion Soup can be served with a fresh side salad.

Provided by My Food and Family

Categories Home

Time 35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 Tbsp. butter
3 lb. onions, sliced
1/2 tsp. baking soda
3 Tbsp. LEA & PERRINS Worcestershire Sauce
1 tsp. dried thyme leaves
1 qt. (4 cups) beef broth
16 French bread slices (1/2 inch thick)
3/4 cup KRAFT Finely Shredded Parmesan Cheese, divided
3 Tbsp. HEINZ Apple Cider Vinegar

Steps:

Melt butter in electric pressure cooker using SAUTÉ setting. Add onions and baking soda; cook 3 min. or until slightly softened, stirring frequently. Stir in Worcestershire sauce and thyme. Close and lock lid. Turn Pressure Release Valve to Sealing position.
Cook 20 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to carefully release pressure before opening lid. Add broth; cook 5 min. using SAUTÉ setting on medium heat.
Meanwhile, heat broiler. Place bread slices in single layer on baking sheet; top evenly with 1/4 cup cheese. Broil, 6 inches from heat; 3 to 5 min. or until cheese is lightly browned.
Turn off pressure cooker. Stir vinegar and remaining cheese into soup. Serve with bread slices.

Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 880 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 9 g, Protein 9 g

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