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Pozole
French Onion Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 80 minutes |
| Servings |
8 servings
|
Ingredients
- 6 tbsp salted butter divided
- 3 lbs sweet onions peeled and sliced
- 1 tbsp light brown sugar
- 1/4 cup white wine
- 2 garlic cloves peeled and smashed
- 1 tbsp balsamic vinegar
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 4 cups beef stock
- 4 cups beef broth
- 8 slices French baguette
1 inch thick - 1 cup grated Gruyère cheese
Ingredients
|
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Instructions
- Press the Sauté button on the Instant Pot® and melt
3 tablespoons butter. Add onions and brown sugar. Cook until onions are just tender, about 5 minutes. Press the Cancel button. Close lid, set steam release to Sealing, press the Manual button, and adjust time to 15 minutes. When the timer beeps, quick-release the pressure and press the Cancel - Drain off the excess liquid from pot. Return pot to machine and press the Sauté button. Add remaining butter, and cook, stirring frequently, until onions are caramelized and brown, about 15–20 minutes.
- Add wine to pot and scrape up any browned bits from pot. Press the Cancel button. Add garlic, vinegar, bay leaf, thyme, pepper, stock, and broth to pot. Close lid, set steam release to Sealing, press the Manual button, and set time to 20 minutes. When the timer beeps, let pressure release naturally, about 20 minutes. Press the Cancel button, open lid, and stir well. Remove and discard bay leaf.
- Press the Sauté button and simmer soup for 10 minutes, stirring often, to thicken. While soup simmers, heat oven broiler.
- Divide soup into heatproof soup bowls. Place a slice of bread on each bowl, then divide cheese over bowls. Broil for 3–5 minutes, or until cheese is bubbling and brown. Serve hot.
Recipe Notes
PER SERVING
CALORIES: 277
FAT: 11g
PROTEIN: 11g
SODIUM: 394mgFIBER: 3g
CARBOHYDRATES: 33g
SUGAR: 10g
*Manual and Pressure Cook buttons are interchangeable
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Fabulous french onion soup! Very flavorful and worth the time to make. I suggest making a big batch and freezing.
I used 4 cups chicken stock and 4 cups beef stock, and sherry instead of wine because I like that flavor. I cut the bread into croutons and toasted them. I thought Gruyere was a little “gloppy,” so I’ll think about an alternative for the leftovers.
This beat recipes in the NYTimes, and on Serious Eats.