Pressure-cooker French onion soup is a pressure-cooked version of the cheese-topped classic. Once you have all the onions sliced, it's a matter of lightly caramelizing them, then pressure-cooking the soup takes less than 20 minutes.
Instructions
1
Combine the ingredients and pressure-cook the soup
2
On a 6-quart pressure cooker, select the saute setting and set the temperature to medium heat. Add the butter, then the onion, and cook, stirring, for six to eight minutes, until the onions are tender. Add the minced garlic and sugar, and cook for another six minutes. Add the chicken stock, beef stock, wine and salt, and stir to mix it all together. Hit cancel, lock the lid and close the pressure-release valve. Adjust the settings to pressure-cook on high for eight minutes.
3
Release the pressure and garnish the soup
4
Let the pressure release naturally for three minutes, then quick-release any remaining pressure. Serve the soup, garnished with croutons and Parmesan cheese, if you like.
