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Name: French Onion Soup (Instant Pot)
Prep time: 20 min
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: 2 pounds Yellow onion peeled and sliced; 4 tablespoons Unsalted butter; 1 tablespoon Brown sugar; 3 cloves garlic minced; 3 tablespoons flour; 64 ounces Beef broth; 2 tablespoons Balsamic Vinegar; 6 slices Baguettes; 1 cup Emental cheese grated; 1 cup Gruyere grated

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INGREDIENTS

2 pounds Yellow onion ; peeled and sliced
4 tablespoons Unsalted butter
1 tablespoon Brown sugar
3 cloves garlic ; minced
3 tablespoons flour
64 ounces Beef broth
2 tablespoons Balsamic Vinegar
6 slices Baguettes
1 cup Emental cheese ; grated
1 cup Gruyere ; grated

Servings

INSTRUCTIONS

1. Place ONIONS, BUTTER and SUGAR in pressure cooker or Instant Pot for 15-20 minutes or until onions are golden brown and caramelized. Be sure to keep an eye on them so they don't burn.

2. Add FLOUR and GARLIC. Stir for 1 minute or until the flour is cooked through. Add the BROTH and BALSAMIC VINEGAR. Seal pressure cooker and set to high heat pressure; Set cooking time to 5 min (add about 10 min to come to pressure). After the time is done, release pressure (quick method) by allowing steam to vent, then remove lid.

3. To serve: Preheat broiler and move oven rack to top position. Spoon broth into 4-6 ovenproof serving bowls. Top with a slice of TOAST and a generous sprinkle of CHEESE. Set the bowl on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Serve immediately and enjoy.

NOTES

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French Onion Soup (Instant Pot)

2 pounds Yellow onion peeled and sliced
4 tablespoons Unsalted butter 
1 tablespoon Brown sugar 
3 cloves garlic minced
3 tablespoons flour 
64 ounces Beef broth 
2 tablespoons Balsamic Vinegar 
6 slices Baguettes 
1 cup Emental cheese grated
1 cup Gruyere grated

1.  Place ONIONS, BUTTER and SUGAR in pressure cooker or Instant Pot for 15-20 minutes or until onions are golden brown and caramelized.  Be sure to keep an eye on them so they don't burn.

2.  Add FLOUR and GARLIC.  Stir for 1 minute or until the flour is cooked through.  Add the BROTH and BALSAMIC VINEGAR.  Seal pressure cooker and set to high heat pressure; Set cooking time to 5 min (add about 10 min to come to pressure).  After the time is done, release pressure (quick method) by allowing steam to vent, then remove lid.

3.  To serve: Preheat broiler and move oven rack to top position.  Spoon broth into 4-6 ovenproof serving bowls.  Top with a slice of TOAST and a generous sprinkle of CHEESE.  Set the bowl on a rimmed baking sheet.  Broil until cheese is melted and browned in spots.  Serve immediately and enjoy.

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Nutrition

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Serving Size: 1 Serving (499g)
Recipe Makes: 6 Servings

Calories: 272
Calories from Fat: 132 (49%)

Amt Per Serving		% DV

	Total Fat 14.6g	19 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.7g
Cholesterol 41.1mg		13 %
Sodium 1059.3mg		37 %
Potassium 423.8mg		11 %
Total Carbohydrate 25.2g		7 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 22.6g
Protein 11g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 272

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