Hank sent me a recipe which he adapted from Hippressurecooking.com. He says that it is awesome. I think he is ready to join the blog and start posting his recipes!
- 2 Tbsp. Butter
- 5 large yellow onions
- ¼ onion, wedge (to grate later)
- 1 tsp. salt
- ¼ tsp. sugar (or two pinches)
- ½ cup of dry white wine
- 6 cups or 1.5L Meat Stock
- 3 Tbsp. Cognac
- 4 Tbsp. Butter
- ¼ cup Flour
- 12-24 French bread slices – about 1” thick, painted with olive oil and toasted
- 1 cup of grated Gruyère or Swiss cheese
- ½ cup of “chipped” Gruyère or Swiss cheese -thinly sliced pieces using a potato peeler
Using a mandolin, thinly slice the onions.
Add the onions and onions to the pre-heated pressure cooker on medium-low heat.
Soften onions until translucent, about 15 minutes, stirring occasionally with only a normal lid over cooker.
Turn heat to low, add the salt and sugar and stir frequently until the onions have turned a uniform brown (about 10 to 15 minutes).
In a separate small pan, make the roux by adding equal amounts of butter and flour. Stir them on medium heat until all of the butter has melted and the flour begins to foam, continue stirring occasionally until it turns a nice tan color. Turn off the heat and set aside.
Back to the pressure cooker, de-glaze the caramelized onions with the white wine and let it evaporate completely. Then, add the meat stock.
Close and lock the pressure cooker, and cook set on HIGH pressure for 5 minutes.
Open the pressure cooker using the QUICK method.
Salt & pepper to taste and mix about ½ cup of the soup into the roux, whisking together.
Pour the mixture back into the pressure cooker, and cook on medium heat WITHOUT the lid for 3 minutes.
Turn off heat, add Cognac and finely grated fresh onion wedge.
Pour soup in individual soup bowls.
Sprinkle the soup with cheese chips, then cover with toasted French Bread slices, then cover those with generous amounts of grated cheese.
Slip under the broiler until the top is cooked and golden (2 to 3 minutes).