Melt the butter in the Cooker, add the onion slices and cook very slowly for about 20 minutes until golden. Add the stock, pepper and wine, close the lid and bring to pressure. Cook for 15 min. Release pressure and remove the lid. Serve in soup bowls with a slice of toasted break on top and spinkled with cheese.
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 169 (57%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1g|
|Cholesterol 48mg||15 %|
|Sodium 832.2mg||29 %|
|Potassium 616.8mg||16 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 19.8g|
|Protein 10.9g||16 %|
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Calories per serving: 295
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