Pressure-Cooker French Onion Soup

Name: Pressure-Cooker French Onion Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings (4 quarts)
Cuisine: Europe, French
Ingredients: 1/3 cup butter; 3 pounds onions, thinly sliced (10 cups); 2 garlic cloves, minced; 2 tablespoons sugar; 4 cups beef stock; 4 cups chicken stock; 3/4 cup white wine; 1 teaspoon salt; Optional: Salad croutons and grated Parmesan cheese

Total Time Prep: 20 min. Cook: 15 min.

Yield 16 servings (4 quarts)

Test Kitchen Approved

Pressure-cooker French onion soup is a pressure-cooked version of the cheese-topped classic. Once you have all the onions sliced, it's a matter of lightly caramelizing them, then pressure-cooking the soup takes less than 20 minutes.

Ingredients

1/3 cup butter
3 pounds onions, thinly sliced (10 cups)
2 garlic cloves, minced
2 tablespoons sugar
4 cups beef stock
4 cups chicken stock
3/4 cup white wine
1 teaspoon salt
Optional: Salad croutons and grated Parmesan cheese

Directions

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and sugar; cook 6 minutes longer. Stir in stocks, wine and salt. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
Let pressure release naturally for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.

Nutrition Facts

1 cup: 87 calories, 4g fat (2g saturated fat), 10mg cholesterol, 724mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 2g protein.

I love French onion soup on a cold night, but I don't love the time it takes. This is my quick version for when we're short on time. —Teri Rasey, Cadillac, Michigan

Recipe Creator

Community Cook