what better way to end the three-day
weekend and making French onion soup
I'll tell you what thinking better than
making French onion soup in 20 minutes
when it would normally take us three
hours to make a really good one
difference in taste there isn't one so
let me start with this one this recipe
comes to you by a great food fast Bob
wardens other cookbook for instant
pressure cooker pots I think you guys
are going to really really like this one
the only part of this recipe that really
takes that any time at all is just the
slicing of the onions which I've done
here and I put in a gigantic bowl I've
actually doubled this recipe because I
have these really large crock so I put
the onion soup in know am I talking
about the kind that you're wearing your
feet talking about these kinds of crocks
like a cubed and I use this whole career
bunions are you Spanish red yellow and
the Dahlia or sweet I just really think
this adds like something to the soup or
maybe it's just a psychological thing
and once you get done with that and you
cry more than you do at the end of
beaches or the fact that we're making
beaches for a lifetime I don't know what
made me cry more I'm you're going to
just prepare your prep is done so we
start by putting 6 tablespoons of butter
again I'm doubling the recipe normally
it would be three but this is six
tablespoons which is 3/4 of a stick and
I'm going to put in two tablespoons of
vegetable oil you know one in there and
here's the other all right now that we
got that going you're on what we do is
we simply put this that's the pressure
cooker here on saute which is one of the
best features that it has
and then once the butter and the oil
starts to get hot Siddalee we're going
to add the onion there's no thing it's
melting where else go for the other nice
people going on here of course we have
the onion Wow onions before here's Oh
barely
and now that all the onions rata we just
really want to just keep clearing up a
bit because all the onions look really
high up
of course they cook down so you want to
keep stirring it up we'll be doing this
for about 10 minutes controlling all
caramelize it means include becomes
translucent and reduced to about a
quarter of the amount of the size of
your teacher I'm also going to add about
four teaspoons of light brown sugar to
the mix and add that ml is all it's
gonna give it a really nice flavor not
going to be overly sweet at all get all
six of you to sleep it's gonna give it
that perfect balance of sweet and savory
country as a salt again we want to keep
talking and talking and mixing until all
the onions are coated in the oil and the
butter and again I don't think I think
about 10 minutes pillow this is a
longest part of the minute okay
and we look at how we're almost
caramelized here for about 10 minutes
then I'm going to go a little longer
because I double the recipe I use seven
onions instead of four so you can see
how it's starting to get real real nice
it's important that you don't want you
don't want it to be too mushy so you
don't want to be crunchy either there is
really nothing worse than eating and I
guess if it had crunchy onions in there
not now in the words of the New Year's
Eve performing marriages don't get any
better and look at that we've reduced
down to about three quarters where we
began we started up here all the way
down here and this puppies basically
have not formalized by now look at how
nice that is fantastic
no apart piece is really just lovely
fantastic the most popular like
consistency of onions and an excess will
be adding but beef broth so from my
other video with the mac and cheese i
was talking about better than bullion
for the stock it applies here sir they
make it in multiple flavors this one's
beef pace of homeless chicken base or
the mac and cheese I use this and I'm
since I double the recipe I used eight
tables a 8 teaspoons I'm sorry of the
better than booyah and I put it in 8
cups of water and we're going to dump it
right into the into the caramelized and
onions it's going to be fantastic
here we go and it's in like that the
other one in this is my measuring cups
are big enough for a cop I'm going to go
in there I'm going to put in two cups
rather than two cups of red wine I just
used by cooking wine but you can use
really any kind of red ones you can fit
that in here we're going to put it in
two bay leaves
normally it's just one again with
Loveline comforting feeling we're going
to put your teaspoons of dry thyme 1 to
7 and a half a teaspoon of garlic powder
two teaspoons of salt 1/2 and 1 teaspoon
of pepper
and that is all I'm putting in there
that's it give this a stir stir
everything up get all the ingredients
going nice in there and blues goes on
and we are going to go with manual which
is our high pressure right there we want
it to go for about I'm going to put this
on for now and then it's actually limpin
up at 10 the original calls for 8 but
I'm doubling its opening 10 minutes and
we want to make sure we're in feeling
mode here this is going to start to go
on and in less than 10 seconds they'll
begin the heating process there we go
and now all we have to do is just wait
and clean up some of this prep while
that's continuing in the instant pot
cooking I'm going to preheat the oven to
broil
and we're done next step again release
be very careful okay shuffle one it and
then we're going to open you guys I just
releasing from the pot it smells so good
alright and we're done
opening stuff oh boy oh boy oh boy oh
boy I mean look at this unbelievable I'm
going to take the dailies out of here
use my hand for clean and prominent
because who wants to get a bay leaf
I mean sometimes they appear in your
soup like oh it's garnish who wants to
eat that throw it away now we want to do
is we want to ladle the soup into the
proc and we want to start by really
getting a lot of onions because you
don't want to skimp on the onions so
right there this is a really large
profits a larger than usual I bought
them on Amazon a few years ago I didn't
realize how wide the diameter is
sometimes you know people want it like
this water and you really want to fill
it right to the brim sure
so it's this like this earth and now
we're going to do is what it takes
sometimes I feel like coupons or so much
easier than slices of bread it replaces
our credit one piece and you have to
like cut it up and it's annoying
this right here creates a perfect layer
for a platform for the cheese to sit
upon I'm going here and there easier to
eat you got to cut it up so I'm going to
because again this the thing it's so
wide which is again why I had to double
the recipe because you don't fit this
would only make about four of these
crocks work I'm going to double the seal
promise so it's like this and also leave
a little on the side so it can spill
over we like that and then I'm going to
put a piece of Swiss on top sequence
Corriere or whatever whatever work and
it some paprika
get a sprinkle on top for some Cornish
they get little pretty
look I'll take that up later and then
you put this into the poop being a
little sloppy and then it goes right
into the oven let's check eyes yes going
along oh yeah that's how we like it yeah
we're going oh that looks beautiful
you're just about ready to come out a
few more seconds and there we have it
fresh out of the oven perfect crunch on
is only made at a twenty five of this
top let's put the finger prick and look
at that thing of French Beauty look at
that you just take the spoon a little
bit and then create a little oh look at
that
and let's try a little bit now shall we
if I'm she in there oh yeah oh yeah
hmm don't ever hmm
you French onion soup on her first date
by the way birthday c'est magnifique and
as you can see I have plenty of
leftovers because I'm going to freeze
this this stuff doesn't really ever go
back you put it in your freezer and I
have three quarts
ready to go on a next no dang I'm ready
to load up on French onion soup whatever
we want
This is probably the best French Onion Soup you'll ever have. Better than any restaurant, that's for sure. It has that PERFECT balance of savory and sweet! I got this FANTASTIC recipe from Bob Warden's Great Food Fast cookbook with slight moderations I made. You also want to get onion soup crocks which are a must to make this done the right way! You can find these on Amazon in sets of 4 for like $25. I should also note that in the video, I doubled the recipe which is perfect for freezing for use on another day! After making 2 crocks worth, I still had 3 quarts of soup left! Written recipe here!: http://pressureluckcooking.net/recipe/instant-pot-french-onion-soup/ VISIT http://pressureluckcooking.net for MORE written recipes and easy-to-follow videos - with more always being added! Want even more content? Please visit and “like” Pressure Luck on Facebook at http://facebook.com/pressureluckcooking Which is the right Instant Pot for you? Check out my Essential Products page here: http://pressureluckcooking.net/essent... And buy at these links below for GREAT prices!: Instant Pot Ultra - http://www.tkqlhce.com/click-8359329-... IP DUO Plus 60 - http://amzn.to/2rLLdPf IP Smart (Bluetooth) - http://amzn.to/2rjwHOp IP-DUO60 - http://amzn.to/2qsBDgx IP-DUO80 - http://amzn.to/2qsvQY8 Advertising Disclosure: Jeffrey Eisner is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.