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REC: Pressure Cooker French Onion Soup

Last post Nov 02, 2006 2:08 PM by jilliebean_az . 10 replies.


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  • REC: Pressure Cooker French Onion Soup
    Sounds very good! From FabulousFood.com
    Jill

    Pressure Cooker French Onion Soup
    Note from Cheri:
    The recipe and text below are reprinted with permission from Pressure Cookers for Dummies by Tom Lacalamita (2002, Wiley).

    Preparation Time: 15 Minutes
    Cooking Time: 6 Minutes Under Pressure
    Pressure Setting: High

    1 1/2 cups of 3/4 inch square French bread cubes
    4 tablespoons olive oil
    6 cups thinly sliced Spanish or Vidalia onions
    4 cloves garlic, sliced very thin
    1 tablespoon dried thyme
    1/2 cup dry sherry or white vermouth
    4 cups beef stock or broth
    salt and pepper to taste
    1 cup grated Gruyere or Swiss cheese








    Serves 4 to 6

    1. Preheat the oven to 350° F. Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil. Place on a baking sheet and toast in the oven for 15 minutes, or until crisp, shaking periodically. Set aside to cool.

    2. Heat the remaining 2 tablespoons olive oil in the pressure cooker over medium-high heat. Add the onions and garlic. Cook for 5 minutes. Add the thyme, dry sherry, and 2 cups of stock.

    3. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 6 minutes.

    4. Remove from the heat. Let the pressure release by using the quick release method (click here for instructions if you are unfamiliar with working with Pressure Cookers).

    5. Unlock and remove the pressure cooker cover.

    6. Preheat the broiler. Add the remaining 2 cups of stock and bring to a simmer. Season with salt and pepper.

    7. Ladle the soup into heatproof bowls. Float some bread cubes on top and sprinkle with the grated cheese. Place the soup bowls on a baking pan and set under the broiler until
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  • RE: REC: Pressure Cooker French Onion Soup
    MMMMM My kind of recipe Jill. I'm always looking for ways to use my Cook's Essentials Electric PC. Gotta make sure that SuzyCC sees this too.
    I've got a couple of Portehouse steaks in the fridge just crying to be grilled and served with a bowl of this.

    Thanks my friend,
    John
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    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: REC: Pressure Cooker French Onion Soup
    Oh Jilllllll!

    7. Ladle the soup into heatproof bowls. Float some bread cubes on top and sprinkle with the grated cheese. Place the soup bowls on a baking pan and set under the broiler until ???????
    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: REC: Pressure Cooker French Onion Soup
    Preparation Time: 15 Minutes
    Cooking Time: 6 Minutes Under Pressure
    Pressure Setting: High

    1 1/2 cups of 3/4 inch square French bread cubes
    4 tablespoons olive oil
    6 cups thinly sliced Spanish or Vidalia onions
    4 cloves garlic, sliced very thin
    1 tablespoon dried thyme
    1/2 cup dry sherry or white vermouth
    4 cups beef stock or broth
    salt and pepper to taste
    1 cup grated Gruyere or Swiss cheese

    Serves 4 to 6


    1. Preheat the oven to 350° F. Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil. Place on a baking sheet and toast in the oven for 15 minutes, or until crisp, shaking periodically. Set aside to cool.

    2. Heat the remaining 2 tablespoons olive oil in the pressure cooker over medium-high heat. Add the onions and garlic. Cook for 5 minutes. Add the thyme, dry sherry, and 2 cups of stock.

    3. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 6 minutes.

    4. Remove from the heat. Let the pressure release by using the quick release method (click here for instructions if you are unfamiliar with working with Pressure Cookers).

    5. Unlock and remove the pressure cooker cover.

    6. Preheat the broiler. Add the remaining 2 cups of stock and bring to a simmer. Season with salt and pepper.

    7. Ladle the soup into heatproof bowls. Float some bread cubes on top and sprinkle with the grated cheese. Place the soup bowls on a baking pan and set under the broiler until the cheese melts and is bubbly, about 1 to 3 minutes, depending on your broiler.

    Per Serving: Calories 246 (From fat 145); Fat 16g (Saturated 5g); Cholesterol 21mg; Sodium 226g; Carbohydrate 18g; Dietary Fiber 4g; Protein 8g.





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  • RE: REC: Pressure Cooker French Onion Soup
    Rosie is superwoman,,,she saved the day! (thanks gf)
    John, let me know if you like this.
    One question, do you think it would be too bland with chicken or veggie broth?
    Jill
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  • RE: REC: Pressure Cooker French Onion Soup
    Rosie, you are not only good but you are one fast "lady"~~ Thanks Janie~~ Thanks Jill~~ looks good~
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  • RE: REC: Pressure Cooker French Onion Soup
    Btw John, is that one of them thar fancy programable pressure cookers? If it is, how do you like it? Thanks for any info on the electric.
    Jillie
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  • RE: REC: Pressure Cooker French Onion Soup
    Hi Jill,
    I don't think I'd completely lose the beef broth. At least keep half of it. this is just my opinion and i've seen vegetarian recipes that call for vegetable broth, but my tastebuds tell me that it would taste different from my conception of french onion soup.
    As a matter of fact my french onion soup has been constantly evolving over the years. I my latest version, I start by browning a chuck roast in bacon grease in my trusty old black cast iron Dutch oven. When nicely browned on all sides, I add a couple cloves of fresh minced garlic, 6-10 large chopped onions, a couple bay leaves, a dash of dried rosemary, a couple shakes of dried parsley, 5-6 turns of fresh ground black pepper, a cup of red wine (I prefer Reunite Lambrusco) and enough beef broth made from au jus base (paste) to just come up to the top of the meat.
    I roast this at 350º for about 2 hours or until the meat is fall-apart. I remove the meat and reserve it for sandwiches and serve the juices as french onion soup, adding more broth if necessary for the amount of servings that you need.
    Of course I float croutons and provolone cheese on top and broil it until browned before serving.

    John
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    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: REC: Pressure Cooker French Onion Soup
    Thanks John! Boy does your recipe sound good and I think I'll keep it too. I bought an old cast iron dutch oven at the swap meet last year that would work perfect.
    Now about that pressure cooker, any more comments on it?
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  • RE: REC: Pressure Cooker French Onion Soup
    What about the pressure cooker Jill? Anything in particular that you want to know? Do you already have one, or are tryi ng to get me to talk you into buying one? LOL I could easily do that. The new digital electric PCs are so simple and easy that they're practically foolproof.

    John
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    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: REC: Pressure Cooker French Onion Soup
    That's basically what I wanted to know and if it's programable? But close enough. Thank-you!!
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