French onion soup is one of my favorite go-to’s when I am out to eat, but I’ve always been quite intimidated to make it since I could usually only find slow cooker recipes aka I was too impatient for the soup to be ready. Recently, I purchased one of the the most magical pieces of kitchen equipment ever- (I’ll tell you about the other one a little later) the Breville Fast Slow Pro Pressure and Slow Cooker. For someone who is limited on kitchen space and hates having to pop from one pan to another pot, this cooker has really become a “one stop pot.”
I found an awesome recipe in Bob Warden’s cookbook- Great Food Fast (Best of the Best Presents) Bob Warden’s Ultimate Pressure Cooker Recipes. If you invest in a pressure cooker and are looking for a great starter cookbook- I’d highly recommend this one.
Not only did the soup turn out delicious, it was incredibly easy to make in a relatively short amount of time. I’m not sure I know a single human on this planet who enjoys chopping onions, especially 3, so I pulled out one of my OTHER favorite kitchen tools- a mandolin and in less than 3 minutes, had a nice pile of 3 large onions all sliced up to add to the cooker to the heated grassfed butter and vegetable oil.
With this particular cooker, there is a saute button where I was able to cook the onions and caramelize them in just a few minutes.
Afterwards, I added the organic beef stock, wine, thyme, bay leaf, garlic powder, salt, and pepper, and stirred up the stock. Two quick notes: I would actually recommend using beef bone broth if you have access to it just to add some extra benefits to the soup. Unfortunately tonight, I didn’t have any at home. Secondly- some of you might be scratching your heads/cringing on why I would use a 2009 Silveroak Cabernet for soup, but in all honesty- I am allergic to red wine (I’m OK if it has been cooked) and had this leftover from a recent dinner party. Might as well right?
As mentioned earlier, the soup turned out great especially with the addition of gluten free crouton/bagel crisps and a nice slice of provolone cheese on top. Unfortunately, the only soup bowls I had at home are made of bone china, so I was not able to broil the cheese to get that beautiful burned look, but the provolone still melted into the soup quite nicely. To make it a little “healthier,” feel free to leave the cheese out (though it is one of my favorite parts!)
French Onion Soup in a Pressure Cooker
3 Tbsp Grassfed Butter
1 Tbsp Vegetable Oil
3 Large Yellow Onions Thinly Sliced
2 Tsp Light Brown Sugar
4 Cups Beef Stock, Broth, or Bone Broth (bone broth will definitely make the soup thicker)
1 Cup Dry Red Wine, may substitute Beef Stock
1 Tsp Dried Thyme
1 Bay Leaf
1/4 Tsp Garlic Powder
1 Tsp salt
1/2 Tsp Pepper
Croutons to your liking
6 Slices of Provolone (or 1 per bowl of soup)
1.) With the cooker’s lid off, heat butter and oil on high or “brown” until sizziling.
2.) Place onions and sugar in the cooker, and cook until the onions caramelize, 10-12
3.) Add beef stock, wine, thyme, bay leaf, garlic powder, salt, and pepper, and stir to combine.
4.) Securely lock the pressure cooker’s lid and set for 8 mins on high.
5.) Perform a quick release to release the cooker’s pressure.
6.) Set your oven’s broiler to high and place each of the oven-safe crocks on a large sheet pan. Ladle the onion soup into each crock filling until about 1/2 an inch from the top.
7.) Completely cover the surface of each crock of soup with croutons and then place a slice of provolone cheese over the top. Carefully place sheet pan of soup crocks under broiler and cook until cheese is bubbling and beginning to brown, 3-5 mins.
** Bob Warden’s warning– Be VERY careful handling the hot crocks as they will be incredibly hot.
Without croutons and cheese. It turned out to be pretty high in sodium. One recommendation I would make for next time is to get low sodium broth/stock to lower the salt intake. Too much salt can cause water retention, dehydration, and hypertension.