HOMEMADE (LIGHTENED UP) FRENCH ONION SOUP - SKINNYTA…
Steps:
- In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.
- Add flour, mixing well another 2-3 minutes.
- Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
- Add the beef broth, salt & pepper to taste, reduce heat.
- Cover and simmer gently for about 20 minutes.
- Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
- Place bowls on a baking sheet.
- Place sliced toasted bread rounds into each bowl and top bread with cheese.
- Broil 2 to 3 minutes, until cheese melts.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 312.8 kcal, CarbohydrateContent 31.6 g, ProteinContent 17.9 g, FatContent 11 g, SaturatedFatContent 3.1 g, CholesterolContent 11.8 mg, SodiumContent 875 mg, FiberContent 3.3 g, SugarContent 4.8 g
FRENCH ONION SOUP – INSTANT POT RECIPES
Provided by Instant Pot Recipe Collection Cookbook
Prep Time 15 minutes
Cook Time 28 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
- When cooking is complete, press Cancel and use quick release. Preheat broiler.
- Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.
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