A rich and flavorful French Onion Soup made quickly using a pressure cooker, topped with garlic toast and melted Gruyère cheese.
90 minutes
A rich and flavorful French Onion Soup made quickly using a pressure cooker, topped with garlic toast and melted Gruyère cheese.
tablespoons
Yellow Onions, sliced 1/8 inch thick
0 lb
teaspoons
to taste
to taste
cups
quarts
each
Bay Leaf
each
Asian Fish Sauce, optional
teaspoons
teaspoons
Rustic Bread, toasted until crisp
each
Garlic Clove, medium
each
Gruyère Cheese, grated
0 lb
to taste
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.
Mix different types of onions—yellow, red, white, and shallots—for a more complex flavor profile.
Use vegetable broth instead of beef broth for vegetarians.
Try using a combination of chicken and beef broth, or go for a rich vegetable broth to make it vegetarian-friendly. Add a splash of red wine or sherry vinegar for deeper flavor.
Add cooked, shredded beef or stew meat for a heartier soup.
Add sliced mushrooms with the onions for an earthy flavor.
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