French Onion Soup
Serves 4 to 6
4 large sweet onions, sliced
2 cups beef stock
1 tablespoon balsamic vinegar
1/4 cup red wine
2 sprigs of thyme
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 toasted cros@ni’s op@onal
8 ounces Gruyere cheese, sliced
Place all ingredients in the pressure cooker, except cros@ni’s and
cheese.
Secure the lid and set dial to 20 minutes.
When cooking is complete and pressure is fully released, use cau@on
opening lid.
Discard thyme and bay leaf.
Turn oven to broil.
Ladle soup into ovenproof bowls, and top each one with a cros@ni and 2
slices of cheese.
Place bowls under broiler for two minutes, or un@l cheese is melted.
Serve immediately.
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