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French Onion Soup

Trusted.Chef's picture
Ingredients
  Onions 12 Ounce, skinned and sliced (350 Gram)
  Butter/Margarine 2 Ounce (50 Gram)
  Chicken stock 1 1⁄4 Pint (700 Milliliter)
  Bay leaf 1
  French bread slices 4
  Grated cheese 1 Tablespoon (Gruyere Or Cheddar)
  Dry sherry 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

Lightly fry the onions in the fat in the uncovered pressure cooker until soft and lightly browned.
Add the stock, bayleaf and seasoning.
Put on the lid and bring to high (15 lb) pressure, then cookfor 5 minutes.
Reduce pressure quickly.
Remove the bayleaf.
Toast the bread, sprinkle it thickly with cheese and brown it under the grill.
Reheat the soup, adjust the seasoning, stir in the sherry and serve in individual dishes with the toast floating on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Browned
Dish: 
Soup
Ingredient: 
Onion
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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