Electric Pressure Cooker French Onion Soup Recipes

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ELECTRIC PRESSURE COOKER FRENCH ONION SOUP



Electric Pressure Cooker French Onion Soup image

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.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 9

3 Tbsp. butter
3 lb. onions, sliced
1/2 tsp. baking soda
3 Tbsp. LEA & PERRINS Worcestershire Sauce
1 tsp. dried thyme leaves
1 qt. (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

Steps:

  • 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.

Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 880 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 9 g, Protein 9 g

PRESSURE-COOKER FRENCH ONION SOUP



Pressure-Cooker French Onion Soup image

I love French onion soup on a cold night, but I don't love the time it takes. This is my quick version for when we're short on time. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16 servings (4 quarts)

Number Of Ingredients 9

1/3 cup butter
3 pounds onions, thinly sliced (10 cups)
2 garlic cloves, minced
2 tablespoons sugar
4 cups beef stock
4 cups chicken stock
3/4 cup white wine
1 teaspoon salt
Optional: Salad croutons and grated Parmesan cheese

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and sugar; cook 6 minutes longer. Stir in stocks, wine and salt. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. , Let pressure release naturally for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 724mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

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