French Onion SoupMakes about 6 cups
5 medium onions, thinly sliced
4 tablespoons (60 ml) butter
6 cups (1.4 l) beef or chicken stock,
or a mixture of both
1/4 teaspoons (1 ml) freshly ground pepper
|2 tablespoons (30 ml) dry white wine|
or 1 tablespoon (15 ml) dry sherry
6 slices French or Italian bread, lightly toasted
1/2 cup (125 ml) grated parmesan cheese
Pressure Cooker Recipes
Melt the butter in the pressure cooker, add the onion slices and cook very slowly for about 20 minutes until golden. Add the stock, pepper and wine. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method or automatic release method, and remove the lid. Serve in soup bowls with a slice of toasted bread on top and sprinkled with the cheese.
Suggested time for fast 15 psi pressure cookers: Cook for 15 minutes on high pressure.