dinnerAmber Gohn

Instant Pot™ French Onion Soup

dinnerAmber Gohn
Instant Pot™ French Onion Soup
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That's right, Instant Pot!

This is not a test, I repeat, this is not a test. It's totally possible to make French Onion soup without having your house smell like onions all day! It only needs to cook for a little under an hour, and the onion texture and flavor comes out just the same! Magic? No. Instant Pot™!

Instant Pot™ French Onion Soup

Ingredients

  • 6 tbsps unsalted butter
  • 3 lbs. yellow onions (about 4 to 5 large onions)
  • 1/2 tsp baking soda
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry sherry, such as Amontillado
  • 2 quarts homemade or store-bought low-sodium chicken stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon (5ml) cider vinegar
  • 4 bowl-size slices bread, toasted
  • 1 pound Gruyère cheese, grated

Directions

  1. Melt butter in an electric pressure cooker on Saute setting.
  2. Add onions and baking soda and stir to combine.
  3. Season with salt and pepper.
  4. Cook, stirring, until onions slightly soften and start to release liquid, about 3 minutes.
  5. Seal pressure cooker and cook at high pressure for 20 minutes. Release pressure by allowing steam to vent, then remove lid.
  6. Drain liquid into a bowl using a strainer. Save this liquid for the soup as it has good onion flavor in it you won't want to lose.
  7. Add the onions back to the pressure cooker bowl and cook down on Saute setting stirring constantly, until any liquid left inside has completely reduced and the onions are deep brown and sticky, about 5-10 minutes.
  8. Add sherry and bring to a simmer, scraping up any browned bits.
  9. Cook until alcohol smell is mostly gone, about 3 minutes. Combine reserved onion water with chicken stock to equal 2 quarts and add it to the pot along with the thyme and bay leaf and bring to a simmer.
  10. Lower Saute setting to low and simmer for 10 minutes.
  11. Add cider vinegar and season with salt and pepper (if necessary...it will be).
  12. Remove and discard thyme sprigs and bay leaf.

To Serve

  1. Preheat broiler (500º+)and move oven rack to top position.
  2. Butter the toast rounds.
  3. Fill ovenproof soup crocks to a little less that the height of a toast round from the top.
  4. Top each bowl with a toast round.
  5. Top the toast with plenty of grated cheese and set the bowls on a rimmed baking sheet.
  6. Broil until cheese is melted and browned in spots. Serve and eat!

Don't have one yet? Jump on the bandwagon!

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Instant Pot 7 In 1 Multi-Use Programmable Pressure Cooker

Instant Pot is the latest Programmable Pressure Cooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.