FRENCH ONION SOUP
COOKED IN PRESSURE COOKER
We had a bunch of onions leftover after serving a large group tacos with salsa. Did not want them to go to waste so I went to my computer and googled French Onion Soup. As I looked through the recipes, I thought about using my pressure cooker rather than the stove because it was hot. I pulled out my Great Food Fast Cookbook by Bob Warden and found a very fast and simple pressure cooker recipe for French Onion Soup. In about half an hour, I had a delicious bowl of soup on the table that exceeded my expectations. Once again Bob Warden came through for me. If you have a pressure cooker or are going to buy one, make sure you also buy Bob Warden's Great Food Fast Cookbook. The book is filled with dozens of recipes that are fool proof, fast and delicious. I really like the fact that the recipes in this cookbook use ingredients that are available everywhere and staples in most pantries. You may buy the Bob Warden cookbook on Amazon via the link below:
http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798
FRENCH ONION SOUP
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| ANOTHER SIMPLE AND DELICIOUS BOB WARDEN RECIPE |
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| PHOTO FROM BOB WARDEN'S COOKBOOK "GREAT FOOD FAST" |
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ONIONS, BEEF STOCK, GARLIC POWDER, BAY LEAVES, DRIED THYME,
RED WINE, BROWN SUGAR, BUTTER, SALT AND PEPPER |
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| THINLY SLICE THREE LARGE ONIONS |
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| SET PRESSURE COOKER TO "BROWN" SETTING |
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ADD 3 TABLESPOONS OF BUTTER AND 1 TABLESPOON OF VEGETABLE OIL.
HEAT UNTIL MELTED AND SIZZLING |
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| ADD ONIONS AND 2 TEASPOONS OF LIGHT BROWN SUGAR TO MELTED BUTTER AND OIL |
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| HEAT ONIONS UNTIL THEY ARE CARAMELIZED |
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| ADD BAY LEAVES, GARLIC POWDER, DRIED THYME, SALT AND PEPPER |
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| STIR IN 4 CUPS OF BEEF STOCK AND 1 CUP OF DRY RED WINE |
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| PRESSURE COOK ON HIGH FOR 8 MINUTES |
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| AFTER 8 MINUTES DO A QUICK RELEASE |
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| FINISHED SOUP IS DELICIOUS |
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| MELTED PROVOLONE CHEESE OVER THE TOP |
Deglaze onions with the wine and reduce before cooking under pressure. The flavour deepens and releases bitter alcohol taste.
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