3. Classic French Onion Soup
Typically, it takes ages to caramelize the onions for this recipe. With the introduction of the pressure cooker to the method, it’s possible to whittle that time down to a few minutes.
INGREDIENTS
1-lb. Gruyère cheese – grated.
6-tablespoons grass-fed butter.
2-quarts chicken stock.
8-slices sourdough bread, toasted until crisp.
3-lbs. Onions, sliced 1/8-inch thick.
1-teaspoon fish sauce.
½-cup dry sherry.
1-teaspoon apple cider vinegar.
1-bay leaf.
2-sprigs thyme – chopped.
½-teaspoon baking soda
1-clove minced garlic.
Minced fresh chives for garnish.
Crushed Himalayan pink salt and cracked black pepper to taste.
METHOD
Melt some butter in the pressure cooker over high heat. Add the onions and cook for 20-minutes until brown and caramelized. Add the sherry and bring to a simmer. Add the stock, bay leaf, and thyme – bring to the boil and then reduce the heat to medium, simmer for 10-minutes.
Add the apple cider vinegar along with the fish sauce and season with salt and pepper. Simmer for 5-minutes. Discard the thyme and the bay leaf before serving. Add the soup to small bowls and preheat the broiler. Sprinkle cheese on top of the soup and brown under the broiler for a few minutes until it begins to bubble.