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FRENCH ONIon soup
1. Place 4 tbsp butter into the cooking pot and set to sauté for 15
minutes.
2. When butter is hot and bubbly, add in 6 pieces of the 12 slices
of French bread, toast on each side until golden brown, about
2 minutes per side.
3. Repeat with 4 tbsp butter, 6 slices of French bread.
4. Remove slices of bread from cooking pot and evenly disperse
half of the cheese amongst the 12 slices of bread and set aside.
5. End sauté function if it isn’t already. Add the remaining
4 tbsp of butter to the cooking pot and set to sauté for
20 minutes.
6. When butter is hot and bubbly, add the onions, salt, and
ground black pepper to the cooking pot and stir to coat the
onions with the butter.
7. Occasionally stir the onions until they develop caramel color,
about 10 minutes. Then add garlic.
8. When the time has expired, add the beef broth. Scrape the
bottom of the pot to loosen stuck on bits. Add in the thyme.
9. Close and lock the lid. Set to pressure cook on high for
5 minutes.
10. When time has expired, release pressure and remove the lid.
Stir soup to combine all flavors.
11. Place the 12 cheesy slices of toasted French bread in 12 different
bowls. Serve soup over the bread. The cheese will melt.
12. Evenly sprinkle the remaining cheese between the
12 bowls of soup and serve immediately.
• 12 tbsp butter, divided
• 12 slices French bread
• 3 cups Gruyère or Swiss
cheese, divided in half
• 8 large yellow onions,
thinly sliced
• 2 tbsp salt
• 1 tbsp ground black pepper
• 3 cloves garlic, thinly sliced
• 6 cups beef broth
• 1 tbsp thyme, minced
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
10 min 30 min MEDIUM 12
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