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On Christmas Eve, I had made a small three rib roast. The rib bones were still sitting in the fridge tightly bundled up in Saran wrap. I didn’t feel to gnaw on them this time, like I usually do. Tugging at the meat on the bones is the best – it’s all about using your hands!
With it being a chilly evening, it made for a perfect soup night. I decided to make a quick stock with some aromatic veggies and herbs. It was a weeknight and I did not want to spend a lot of time prepping and cooking – the best approach was to use a pressure cooker. It would provide the depth and flavor to my quickie homemade stock!
Serves: 2
Ingredients:
3 rib roast bones, cut loose each bone
1 carrot, peeled
2 celery stalks, cut in half
1 teaspoon dried thyme
2 bay leaves
10 whole peppercorns
2 tablespoons olive oil
1 teaspoon beef bouillon
2 yellow onions, thinly sliced
2 tablespoons olive oil
¼ teaspoon butter
2 tablespoons white wine
2/3 cup toasted baguette croutons
1/2 cup Swiss cheese, grated
Soup Stock:
On the stove top, heat pressure cooker on high heat. Add 2 tablespoon olive oil and sauté carrot, celery and ribs until lightly caramelized. Add thyme, bay leaves, peppercorns and 6 cups water to pot. Lock lid and heat on high. Once high pressure is reached, turn down to medium heat and cook for 45 minutes. After 45 minutes, turn off heat and open valve to release pressure. Strain soup through a fine sieve to remove all solids. I always use a strainer spoon – to skim off any fat from the top. This is one of those indispensable gadgets to have in the kitchen!
Caramelizing Onions:
Slice onions as thinly as possible – the thinner the onions, the quicker they will cook. Heat a sauté pan over medium high heat. Once hot, add 2 tablespoon olive oil, ¼ teaspoon butter and onions. Once onions heated through, reduce heat to low. Stir occasionally. Cook onions slowly until translucent, about 15 minutes. Add wine and cook until evaporated. Lightly season with salt and pepper, optional. Set aside.
Onion Soup:
Preheat broiler to 400 degrees. For a bit of extra flavor, stir in 1 teaspoon beef bouillon until dissolved. Add onions to soup and lock lid. Turn heat on high. Once high pressure is reached, reduce heat to medium and cook for 5 minutes. After 5 minutes, turn off heat and open valve to release pressure. Add pepper to taste. Ladle soup 2/3 full into heatproof bowls. Add 1/3 cup croutons into each bowl, add more soup if needed.
Top soup with ¼ cup cheese. Set in oven and broil until top is golden brown and bubbling.
The soup hit the spot, enjoy!
ybenner said:
That looks really good!
Sandra said:
It was good. I used a Madrigal Swiss and I do believe quality ingredients make a huge difference!
Cara said:
Yup it’s official. My mouth just dribbled out saliva onto my chin 🙂 Man, you two!! I can’t have cheese and you are making it very difficult for me right now…
Sandra said:
Perhaps topping the soup with a slice of a soy cheese alternative and melting? 🙂
Kathy said:
I just stepped foot into our now *freezing* cold house back on the island. Waiting for the heating to kick in, but in the meantime cuddling up to my laptop and wishing I had that big bowl of steaming hot soup in front of me!! Looks soooo yummy!!
Sandra said:
It was so tasty… 🙂
alternative eating said:
This looks so good:) 🙂 Have to make this soon:) Thank you for stopping by my blog:) I hope you have a happy New Years Eve, and an even greater 2012:)
Sandra said:
Let me know how it turns out if you make it! Happy new year!!
Laura @ hip pressure cooking said:
Hi Sandra, it’s great to see your version. I would appreciate a mention next time you republish one of my pressure cooker recipes.
http://www.hippressurecooking.com/2011/11/julia-childs-french-onion-soup-pressure.html
Ciao,
L
Sandra said:
Hi Laura and happy new year!
Although my recipe wasn’t a republish, I did find some inspiration and helpful tips from you and Julia! You’ve got great recipes. I love cooking with a pressure cooker. Next time I will definitely mention and reference your site.
Hope you will find inspiration from some of our recipes too! 🙂
Take care, Sandra
Chica Andaluza said:
I love French onion soup both for the flavours and the happy memories of eating many bowls of it while working in Paris! This is a new way of making it for me – will have to give it a go when it gets chillier here…or before 🙂
Sandra said:
The best part about this soup is when you scoop out a big oohie gooie spoonful of melted cheese!!!
Karista said:
Divine! I’m always looking for excuses to use my pressure cooker. And it’s perfect soup season! Love your blog ladies. Fabulous!
Sandra said:
I love using my pressure cooker! I killed my last one, I think I had the heat on a bit high and dried up all the liquid inside. I wish there were glasss lidded ones. I looked, but couldn’t find one.
stainless steel pressure cooker said:
That really looks so good. I know that an onion soup is a good soup but that one really looks better. I haven’t tasted that kind of soup that is cooked using pressure cooker.
Sandra said:
Thank you. You can make any kind of soup you like in a pressure cooker! It cooks up fast really quick!