3 tablespoons salted butter
3 medium yellow onions, sliced
1 medium shallot, sliced
1 teaspoon light brown sugar
3-4 sprigs of fresh thyme leaves
2 sprigs rosemary
2 bay leaves
3 tablespoons all-purpose flour
1 cup of dry red wine, like cabernet sauvignon
2 quarts of vegetable broth
1 tablespoon Worcestershire sauce
1 packet of sharp cheddar cheese
Salt and pepper as desired
4 slices of French bread
Ahhh its time for the fall! Who is ready for a cozy bowl of French onion soup? This is a classic French soup made with caramelized onions, wine, broth and topped with bread and cheese. What is not to love about that?
This soup is not light. It is definitely on the heavier side but it will satisfy your fall cravings. You can serve this soup with a light beet and goat cheese salad. You could use Vidalia onions but I ended up using yellow onions and they worked perfectly. You do not need to add the bread and cheese, but what’s the fun in eating JUST onion soup?
In the pressure cooker, add the butter, onion, shallots and sugar and stir. Pressure cook for 20 minutes. Release the pressure and open the pressure cooker.
Press the saute functions and add the flour, thyme, rosemary and cook until thicker, around 3 minutes. Add the broth, wine, Worcestershire sauce, bay leaves, salt and pepper. Lock lid and pressure cook for another 6 minutes. Release the pressure and open. Remove the rosemary leaves, thyme leaves, and bay leaves. Salt and pepper to taste.
Preheat the broiler and divide the soup into 4 oven safe bowls. Add a slice of bread into each bowl of soup and sprinkle the cheese into each bowl. Broil for 3 to 5 minutes or until the cheese is bubbly.