Be sure to keep an eye on them so they don't burn. Add the 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 heat to high pressure; Set cooking time to 5 minutes. After the time is done, release pressure by allowing steam to vent, then remove the lid. To Serve: Preheat broiler and move oven rack to top position.
Spoon broth into ovenproof serving bowls. Top with a slice of toast and a generous sprinkle of cheese.
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Set the bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Serve immediately and enjoy! I agree to have my personal information transfered to Mad Mimi more information. Post navigation Previous Post. Next Post. Leave a Reply Cancel reply Your email address will not be published.
Comments Terri Just made this soup and it is awes ome! Geoffrey G Klein. Lynn Dolphin. Layla Thanks for the insights and kind words!
Ada I agree. I will try your tips next time I make this soup. Layla So glad you enjoyed it, Kim!
John V I think she said in her instructions to quick release. Jeanne Omg this Was so good. I will never order this in a restaurant again. Easy and so flavorful. Connie Richardson Your instructions are unclear whether to quick release or naturally release the pressure after cooking is complete.https://belgacar.com/components/mouchard-iphone/comment-pirater-le-whatsapp-de-quelquun-gratuitement.php
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Please see my full disclosure policy here. Your email address will not be published. Recipe Rating. Easier, fewer ingredients and delicious. Made the soup and was underwhelmed. Added some Red wine and Thyme but its got no wow factor. Really tasty! I had to saute low to caramelize, it was burning too quick for me even though I was standing right there. Delicious recipe, but all your recipes are delicious. I now deglaze the onions and bottom of the pot with red wine and let it simmer until reduced to add huge flavour to the onions which in turn, add to the taste of the soup.
Your instructions are unclear whether to quick release or naturally release the pressure after cooking is complete. Can you clarify this please?
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I made this recipe for the second time last NIght and made some changes that worked out wonderfully. The soup was much more thick and hearty and the flavor wonderful. I adjusted the amount of butter, brown sugar and flour just slightly to accommodate the additional onions. It takes a while to carmalized that many onions but well worth it. Thanks for the great recipe. Adds just a bit of body. I used parmesan. One quick question— in the instructions you mention garlic, but there is no garlic in the ingredients listed. Definitely gonna give this one a try soon, hope it will be tasty for the kids.
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I recently read my 15 Layers trilogy and really enjoyed it. It always surprises me when I read my own stuff and am proud of what I wrote. Damn, I almost sunk to that level again. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email.