French Onion Soup
|Onions||12 Ounce, skinned and sliced (350 Gram)|
|Butter/Margarine||2 Ounce (50 Gram)|
|Chicken stock||1 1⁄4 Pint (700 Milliliter)|
|French bread slices||4|
|Grated cheese||1 Tablespoon (Gruyere Or Cheddar)|
|Dry sherry||30 Milliliter (2 Tablespoon)|
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.