Quick Pressure Cooker French Onion Soup

1. Melt Butter and Cook Onions

Start by melting the butter in your pressure cooker over medium heat if using a stovetop model, or on the sauté setting if using an electric model. Once the butter is fully melted and starts bubbling slightly, add the sliced onions. Season them generously with salt and freshly ground black pepper, then sprinkle the baking soda over the onions. The baking soda helps to break down the onions and speed up the caramelization process. Secure the lid on your pressure cooker and cook the onions at high pressure for 20 minutes.

2. Release Pressure and Brown Onions

After the cooking time is up, remove the pressure cooker from the heat and allow the pressure to release naturally, which will take about 30 minutes. Once the float valve drops, open the lid and stir the onions continually for about 5 minutes to ensure they evenly brown and reduce any excess liquid. The onions should turn a rich golden brown, giving your soup a deep, sweet flavor.

3. Add Sherry and Simmer

Next, pour in the dry sherry and let it simmer for about 3 minutes, stirring occasionally, until the alcohol smell mostly dissipates. Add the chicken stock, thyme sprigs, and bay leaf to the pot, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes.

4. Season Soup

At this point, add the fish sauce (if using) and cider vinegar for an extra depth of flavor, then taste the soup and adjust the seasoning with more salt and pepper if needed. Discard the thyme sprigs and bay leaf.

5. Prepare Toasts

While the soup is simmering, preheat your broiler and prepare the toasts. Butter the toasted slices of rustic bread and rub them lightly with the cut side of a garlic clove until fragrant.

6. Broil Cheese Topped Toasts

Ladle the hot soup into ovenproof bowls placed on a rimmed baking sheet, then float a slice of the garlic toast on top of each bowl. Generously cover the toasts with the grated Gruyère cheese. Place the baking sheet under the broiler for about 5 minutes, or until the cheese is melted, bubbly, and browned in spots.

7. Garnish and Serve

To finish, garnish each bowl with a sprinkle of freshly minced chives. Serve the soup immediately, enjoying the rich, caramelized onion flavor with the gooey, cheesy topping.