- Cooking at the table
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Free delivery from CHF 80.-
01. March 2014
Preparation time: 15 minutes
Cooking time: 10 minutes
In the pre-heated pressure cooker, on medium-low heat, add the butter and oil. Soften the onions, stirring occasionally in the pressure cooker covered with a normal lid until the onions become translucent (about 15 minutes). Then, turn down the heat to low, without a lid, add the salt and sugar and stir frequently until the onions have turned a uniform brown.
In a small, separate pan, make the Blonde Roux by adding equal amounts of butter and flour and stir them on medium heat until all of the butter has melted and the flour begins to foam (this means it’s cooked), continue stirring occasionally and watching carefully until it turns a nice tan color. Turn off the heat and set aside.
Back to the pressure cooker, de-glaze the caramelized onions with white wine and let it evaporate completely. Then, add the meat stock.
Close and lock the pressure cooker. Turn the heat to high until the pressure cooker has reached HIGH pressure . Turn down the heat and begin counting 5 minutes pressure cooking time. When time is up, release pressure.
Put ½ cup soup into the pan with the roux and whisk together. Pour the mixture into the pressure cooker, on medium heat without the pressure cooking lid, and simmer together for a few minutes. Turn off the heat, and add Cognac and finely grated fresh onion wedge.
Pour soup in individual soup bowls or serving tureen.
Sprinkling it with cheese chips, then covering with toasted French Bread slices, then covering those with generous amounts of grated cheese. Slip under the grill until the top is cooked and golden (2 to 3 minutes).