Pressure Cooker Beef-Onion Soup
- Servings : 6
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
Pressure cooker beef-onion soup.French onion soup with meaty beef ribs cooked in pressure cooker. Very simple and delicious beef-onion soup. Check out our meatless version of this soup cooked in slow cooker.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pounds (960 g) yellow onions,peeled and sliced into thin half-moon and rings separated
- 3 tablespoons cognac
- 2 meaty beef ribs
- 5 cups (1.5 L) beef broth
- 1/2 cup (125 ml) dry white wine
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1 tablespoon potato starch
- 12 1-inch (2.5 cm) thick baguette slices
- 6 oz (180 g) shredded Gruyere cheese
In a pressure cooker,melt butter in olive oil over medium heat. Add sliced onions and cook,stirring,until onions are golden brown. Pour in 2 tablespoons cognac. Bring mixture to a simmer,scraping any browned bits from the bottom of the pot. Transfer cooked onions and any accumulated juices to a large bowl.
In a pressure cooker,combine beef ribs,beef broth,dry white wine,salt,black pepper and allspice. Mix well. Close cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 45 minutes.
Open pressure cooker,using a Quick release method. Using a tongs,remove cooked beef ribs and transfer them to a cutting board. Cool for a few minutes,then remove and discard the bones. Chop the meat and stir in back into pressure cooker. Stir onions along with a juices into the pot.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 5 minutes.
Open cooker,using Quick Release method. Bring mixture to simmer over medium heat.
In a small mixing bowl,combine potato starch and 1 tablespoon water. Whisk until potato starch dissolved completely. Stir starch mixture into the soup until thickened,for a less than 1 minute. Turn pressure cooker off,cover loosely with a lid and set aside.
Place the oven rack 4-6 inch (1015 cm) from the broiler. Lay slice baquette on a large,rimmed sheet. Top with shredded cheese. Broil until cheese melted and lightly browned,for about 1 minute.
Ladle onion soup into a bowls. Top each bowls with cheese toast.
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