French onion soup

01. March 2014

Duromatic: For 6-8 servings

Preparation time: 15 minutes
Cooking time: 10 minutes


  • 1 Tbsp. Butter
  • 1 Tbsp. Oil
  • 1.5 lbs or 5 cups, or 5 large Yellow Onions, thinly sliced
  • ¼ Onion, wedge (to grate later)
  • 1 tsp. salt
  • ¼ tsp. sugar (or two pinches)
  • ½ cup of dry white wine
  • 6 cups or 1.5 l Meat Stock
  • 3 Tbsp. Cognac

Ingredients / Blond roux

  • 4 Tbsp. or 60 gr Butter
  • 1/4 cup or 60 gr Flour

Ingredients / Garnish

  •  12-24 French bread slices – about 1” thick, painted with olive oil and toasted
  • 1 cup of grated Gruyère or Swiss cheese
  • 1/2 cup of "chipped" Gruyère or Swiss cheese -thinly sliced pieces using a potato peeler


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).

French onion soup
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