Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 4 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine
- 4 cups beef broth
- 2 cups chicken broth
- 4 slices French bread
- 1 cup grated Gruyere cheese
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Melt butter in the pressure cooker over medium heat.
2. Add onions, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until onions are caramelized, about 20 minutes.
3. Add white wine and cook until reduced by half, about 5 minutes.
4. Add beef and chicken broth to the pressure cooker.
5. Lock the lid in place and set the pressure cooker to high pressure for 10 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before releasing any remaining pressure.
7. Preheat the broiler.
8. Ladle the soup into oven-safe bowls.
9. Top each bowl with a slice of French bread and sprinkle with Gruyere cheese.
10. Broil until cheese is melted and bubbly, about 2-3 minutes.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Pressure cooker: High pressure
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 28g
Protein: 16g
Substitutions for ingredients:
- Butter can be substituted with olive oil or vegetable oil.
- Dry white wine can be substituted with chicken or vegetable broth.
- Gruyere cheese can be substituted with Swiss or provolone cheese.
Variations:
- Add sliced mushrooms to the onions for a mushroom onion soup.
- Use vegetable broth instead of beef and chicken broth for a vegetarian version.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Use a mandoline to thinly slice the onions for even cooking.
- Stir the onions frequently to prevent burning.
- Use oven-safe bowls for broiling the soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic soup tureen for a cozy presentation.
Garnishes:
Garnish with fresh thyme or parsley.
Pairings:
Serve with a crusty baguette and a green salad.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple side salad.
Troubleshooting advice:
If the onions are not caramelizing, increase the heat slightly and stir more frequently.
Food safety advice:
Be sure to release the pressure from the pressure cooker before opening the lid.
Food history:
French onion soup originated in France in the 18th century and was traditionally served to the poor.
Flavor profiles:
This soup is rich and savory with a hint of sweetness from the caramelized onions.
Serving suggestions:
Serve as a comforting meal on a chilly evening.
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Taste: Savory, Rich, Caramelized, Umami, Oniony, Comforting