Express Onion Soup

Vasconia
This delicious French soup is already a classic. It is hearty and if served very hot, it is comforting when feeling sad or unwell.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 kilo yellow onion, finely sliced
  • 1 teaspoon sugar, granulated
  • 1/2 teaspoons sea ​​salt
  • 1 1/2 tablespoons wheat flour
  • 1 1/2 beef broth
  • 1 cup white wine
  • 1 stick baguette
  • 150 Gruyère cheeses, in slices
  • 150 grams Manchego cheese, grated
  • ground black peppers
Preparation
40 mins
40 mins
Low
  • In an Express Pressure Cooker®, place the butter and oil. Add the onion and sauté over low heat for 20 minutes, stirring occasionally. Increase the heat and add the sugar and salt. Continue stirring until the onion is well browned.
  • Add the flour, sprinkling it, and mix until completely cooked through.
  • Add the beef broth and wine. Close the Express Pressure Cooker® and place the pressure regulator on it, put it on the stove over high heat for about 25 minutes or until a constant steam comes out, lower the heat to medium and cook for 10 minutes.
  • Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker® and voilà! Season with salt and pepper to taste.
  • Meanwhile, preheat a conventional oven to 220ºC (430ºF). Pour the hot soup into individual oven-safe bowls, place two toasted breads on top of the soup and cover with the cheeses.
  • Broil in the oven until it melts and lightly browns, serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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