Instant Pot® French Onion Soup

If you love the flavor of French onion soup, but don’t want to spend hours making it, this is your solution!

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onions, butter, paprika, salt, and black pepper. Cook and stir about 4 minutes. Add wine; close and lock the lid. Select manual and high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add sherry and select saute mode. Cook for 3 minutes, scraping up any browned bits from the bottom of the pot.

Step: 3

Add 6 cups broth and bay leaf to the pot. Close and lock the lid; select manual and high pressure and set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 4

Meanwhile, mix flour and remaining 1 cup broth together in a bowl.

Step: 5

Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Step: 6

Set pressure cooker to saute and remove and discard bay leaf. Add flour-broth mixture, and cook and stir until soup is thickened, about 10 minutes. Season with salt and black pepper.

Step: 7

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step: 8

Ladle soup into oven-safe serving bowls and top each with slices of baguette and Gruyere cheese. Broil soup bowls until bread is toasted and cheese is melted, 1 to 3 minutes.

Per Serving: 487 calories; protein 20.7g; carbohydrates 58.2g; fat 18.7g; cholesterol 51.5mg; sodium 1552.4mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.