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Sweet Potato Tagine
French Onion Soup
| By : |
Warm up on a cool fall day with our easy-to-make Electric Pressure Cooker French Onion Soup. Our Electric Pressure Cooker French Onion Soup can be served with a fresh side salad.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
8 servings
|
Ingredients
- 3 tbsp butter
- 3 lb onions sliced
- 1/2 tsp baking soda
- 3 tbsp LEA & PERRINS Worcestershire Sauce
- 1 leaves tsp. dried thyme
- 4 cups beef broth
- 16 French bread slices
1/2 inch thick - 3/4 cup KRAFT Finely Shredded Parmesan Cheese divided
- 3 tbsp HEINZ Apple Cider Vinegar
Ingredients
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Instructions
- Melt butter in electric pressure cooker using SAUTÉ setting. Add onions and baking soda; cook 3 min. or until slightly softened, stirring frequently. Stir in Worcestershire sauce, and thyme. Close and lock lid. Turn Pressure Release Valve to Sealing position.
- Cook 20 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to carefully release pressure before opening lid. Add broth; cook 5 min. using SAUTÉ setting on medium heat.
- Meanwhile, heat broiler. Place bread slices in single layer on baking sheet; top evenly with
1/4 cup cheese. Broil,6 inches from heat; 3 to 5 min. or until cheese is lightly browned. - Turn off pressure cooker. Stir vinegar and remaining cheese into soup. Serve with bread slices.
Recipe Notes
Tip 1
Substitute
Substitute KRAFT Shredded Swiss Cheese for the Parmesan cheese.
Tip 2
Serving Suggestion
Serve with a mixed green salad.
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AMAZING! And so easy 🙂
This was inedible and ended up in the trash.
Whohoo – what’s the deal with the comments, and why is there baking soda in the mix?
Comments allow users to tell the community, how they liked the recipe.
Baking soda is used in cooking as a base to lower acidity.
The instructions seem to missing when to add in the beef stock. Im assuming in step 1 when adding the worcestershire sauce??
Edelentj
Step 2 has instructions for broth
Sooo good! Substituted the parmesan for swiss and melted more cheese in the sauce.
Made it tonight! Husband LOVED it! Said it was perfect. Easy to make!
What kind of onions work best — red, white, yellow, vidalia, texas sweet, etc?
Newbie to IP — Is the 3 tablespoons Worcester Sauce enough to pressure cook 3 lbs onions? After Saute’ onions is there enough liquid to pressure cook is my question(I guess). Thanks
There are instructions to add broth in steps 1 and 2. I added it during step 1 and am now worried this is ruined.
Steps 1. And 2 . Say add brth in each step. Which step should it be added? Also when does vinegar get added.
It should be added in the second step. Vinegar is added in the last step.
It shouldn’t cause issues. I have corrected the recipe.
Loved it, warm and comforting on a cold day. And a good way to use up onions!
Yum yum!
Yummy
Tried it and was great.
I have a question, how important is apple cider vinegar? I don’t have any and don’t want to go out in the cold.
How important is the apple cider? I don’t have any and don’t feel like going out in the freezing cold.
Where are the ingredient measurements ? Will try asap.
Hi Karenlite,
You have to select the ingredients tab at the bottom of the recipe. If they still do not appear try uninstalling and reinstalling the app.
This was easy and very tasty. The estimated servings were way off. I halved the recipe and it made 2, barely. So 6 is a stretch. I substitued red wine for the apple vinegar and Guyere for the parmesean. Also topped the bowls with Guyere and toasted it under the broiler. Yum!!
I usually make in my crock pot – i added a can of beef consumme with the beef broth as it makes it richer as called for in my crock pot recipe. I always make my soups a day ahead as it always tastes better the next day. Im sure this will be as good in the IP. I put shredded mozarella cheese when i serve with a crusty toasted roll Enjoy.
Subbed the vinegar for 1 cup of Guinness and used Irish Sharp Cheddar instead of mozzarella. I cooked the guinness down to about half volume on the stove top. Started the step to pressure cook the onions for 20mins got about 8-10 mins into the pressure cook. Stopped it with quick release added the cooked down Guinness and continued to pressure cook for the remaining 10 mins of the step. After, I followed the recipe as normal.
Is the Worcestershire enough liquid to pressure cook? The manual calls for a minimum of 1.5 hmcuoa of liquid to pressure cook, i am a bit concerned. Wont this cause a burn error?