Pressure Cooker Beef-Onion Soup Recipe

2017-03-15
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

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Nutritional Info

This information is per serving.

  • Calories

    571
  • Fat

    29.2 g
  • Cholesterol

    69.6 mg
  • Sodium

    2864 mg
  • Carbohydrate

    45.2 g
  • Fiber

    5 g
  • Protein

    29.3 g

Pressure cooker beef-onion soup recipe. French onion soup with meaty beef ribs cooked in a pressure cooker. Very simple and delicious beef-onion soup. Check out our meatless version of this soup cooked in slow cooker.

Simple Beef-Onion Soup Recipe

Makes 4 servings

Ingredients: 1/2 cup (125 ml) unsalted butter, 2 tablespoons (30 ml) olive oil, 1pound (480 g) ground beef, 4 cups (2 L) sliced yellow onion, 4 cans (10½ oz (315 ml) each) beef broth, 2 tablespoons (30 ml) dry sherry, 1 teaspoon (5 ml) dried thyme, salt and freshly ground black pepper to taste, 4 slices French bread, 4 slices provolone cheese, 2 slices Swiss cheese, diced, 1/4 cup (60 ml) grated Parmesan cheese

Instructions: In an 8-quart (8 L) stock pot, melt butter with olive oil over medium heat. Add the ground beef and cook until browned, stirring occasionally. Add Stir in beef broth, dry sherry, and thyme, then season to taste with salt and black pepper. Stir well.

Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes.

Preheat the oven broiler. Ladle beef-onion soup into safe serving bowls. Top with the slice of French bread, then layer each bread slice with a slice of provolone, 1/2 slice of Swiss, and 1 tablespoon (15 ml) grated Parmesan cheese.

Place bowls on a cookie sheet and broil in the preheated oven until the cheese melted and lightly browned.

Easy Beef-Onion Soup Recipe

Makes 6 servings

Ingredients: 4 cups (1 L) thinly sliced yellow onions, 3 tablespoons (45 ml) unsalted butter, 3 tablespoons (45 ml) soy sauce, 1/2 pound (240 g) ground beef, 2 tablespoons (30 ml) all-purpose flour, 1 teaspoon (5 ml) celery salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1/2 teaspoon (3 ml) garlic powder, 4 cups (1 L) beef broth, shredded Parmesan cheese

Instructions: Melt the butter in a large saucepan over medium-high heat. Add sliced onions and cook, stirring occasionally, for about 30 minutes. Add the soy sauce and ground beef. Cover and continue cooking, stirring occasionally, for a further 15 minutes.

Stir in all-purpose flour, salt, and black pepper, then pour in the beef broth, increase heat to high and bring soup to a boil. Reduce heat to low and simmer for another 5 minutes. Serve sprinkled with shredded Parmesan cheese.

Pressure Cooker Beef-Onion Soup Recipe

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

Open pressure cooker, using a Quick release method. Using tongs, remove cooked beef ribs and to a cutting board. Cool for a few minutes, then remove and discard the bones. Chop the meat and stir it back into the pressure cooker. Stir onions along with into the pot.

Step 4

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.

Step 5

Open cooker, using Quick Release method. Bring mixture to simmer over medium heat.

Step 6

In a small mixing bowl, combine potato starch 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.

Step 7

Place the oven rack 4-6 inch (1015 cm) from the pressure cooker. Lay starch water a large, rimmed sheet. Top with shredded cheese. Broil until cheese melted and lightly browned, for about 1 minute.

Step 8

Ladle onion soup into Top each bowl with cheese toast.

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