Beefy Good Onion Soup

By KeyIngredient

Ingredients

• 1 cup (2 sticks) butter
• 8 medium-sized onions, cut in half and thinly sliced
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 pound boneless beef chuck steak, cut into 3/4-inch chunks
• 4 cans (101/2 ounces each) condensed beef broth

Preparation

Step 1

Melt the butter in a 6-quart pressure cooker and sauté the onions with the salt and pepper over high heat for 10 to 12 minutes, uncovered, or until the onions are golden. Remove to a bowl and set aside.

Add the beef and brown for 5 minutes, uncovered. Stir in the broth. Lock the lid in place and bring to full pressure over high heat. When the pressure regulator begins to rock, reduce the heat to medium and cook for 15 minutes. Cool cooker at once by placing under cold running water steam no longer escapes from the vent pipe and the pressure is completely reduced. Remove the lid. Return the onions to the pot and heat over medium heat, uncovered, until the onions are warmed through.