Pressure Cooker French Onion Soup

By gbvampy1

Ingredients

• Blond Roux:
• 1 Tbsp. Butter
• 1 Tbsp. Oil
• 1.5 lbs or 5 cups, or 5 large Yellow Onions, thinly sliced
• 1/4 Onion, wedge (to grate later)
• 1 tsp. salt
• 1/4 tsp. sugar (or two pinches)
• 1/2 cup of dry white wine
• 6 cups or 1.5L Meat Stock
• 3 Tbsp. Cognac
• 4 Tbsp. or 60gr Butter
• 1/4 cup or 60gr Flour
• To Garnish:
• 12-24 French bread slices – about 1” thick, painted with olive oil and toasted
• 1 cup of grated Gruyère or Swiss cheese
• 1/2 cup of "chipped" Gruyère or Swiss cheese -thinly sliced pieces using a potato peeler

Details

Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

In the pre-heated pressure cooker, on medium-low heat, add the butter and oil.
2.Soften the onions, stirring occasionally in the pressure cooker covered with a normal lid or pressure cooker lid set at NO PRESSURE until the onions become translucent (about 15 minutes). Then, turn down the heat to low, without a lid, add the salt and sugar and stir frequently until the onions have turned a uniform brown (about 10 to 15 minutes).
3.In a small, separate pan, make the Blonde Roux by adding equal amounts of butter and flour and stir them on medium heat until all of the butter has melted and the flour begins to foam (this means it’s cooked), continue stirring occasionally and watching carefully until it turns a nice tan color. Turn off the heat and set aside.
4.Back to the pressure cooker, de-glaze the caramelized onions with the white wine and let it evaporate completely. Then, add the meat stock.
5.Close and lock the pressure cooker. Turn the heat to high until the pressure cooker has reached HIGH pressure . Turn down the heat and begin counting 5 minutes pressure cooking time. When time is up, turn off the heat and open the pressure cooker using the Normal method – press the button, twist the knob or lift the valve.
6.Taste and adjust for salt and pepper seasoning then put a soup ladel’s worth of soup (about ½ cup) into the little pan with the roux - flour and butter mixture - and whisk together. Pour the mixture into the pressure cooker, on medium heat without the pressure cooking lid, and simmer together for a few minutes. Turn off the heat, and add Cognac and finely grated fresh onion wedge.
7.Pour soup in individual soup bowls or serving tureen.
8.Sprinkle the soup with cheese chips, then covering with toasted French Bread slices, then covering those with generous amounts of grated cheese. Slip under the broiler until the top is cooked and golden (2 to 3 minutes).
9.This recipe can be halved or doubled without changes - providing the liquid does not exceed your pressure cooker's maximum capacity.