Our older daughter requested a recipe for easy French onion soup, so this is for you, Lynn. The most difficult, time-consuming part of making the soup is slicing 5 onions, and the Kitchen Kutter makes quick work of that (I use the #4 cone). Or use a mandoline, but exercise great care; I’ve cut a finger more than once on one of those! This is a healthful soup that is quick and simple to prepare.
FRENCH ONION SOUP
Makes 6 Servings
5 medium onions, thinly sliced
¼ cup white wine
2 Tablespoons butter
6 cups reduced fat, reduced sodium beef broth
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried thyme
6 slices reduced fat mozzarella cheese (or Parmesan cheese or any mild, white cheese)
1 cup toasted croutons (optional)
In the bottom of a 6 quart pressure cooker over medium heat, sauté the onion slices in butter for 10 minutes, stirring frequently to prevent scorching. Add the broth, seasonings, and wine. Secure the lid to the pressure cooker, bring to pressure, and cook 8 minutes. Remove from heat, release the pressure, then remove the lid. To serve, ladle into soup mugs or bowls, immediately add cheese so it can melt, then sprinkle with croutons (if desired).