Ingredients
Scale
- 1 oz butter (2 tablespoons)
- 4 large onions, thinly sliced
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 32 oz beef broth
- 3 tablespoons Worcestershire sauce
- Salt to taste
- 4 slices thick crusty bread
- 4 slices provolone or Gruyere cheese
Instructions
- Melt the butter in a pressure cooker over medium heat.
- Add sliced onions and cook, stirring frequently, for about 20 minutes until golden and caramelized.
- Add black pepper and garlic powder, mix well.
- Pour in beef broth and Worcestershire sauce. Stir and seal the lid.
- Cook under pressure for 12 minutes, then allow a slow release.
- Preheat broiler. Ladle soup into oven-safe bowls.
- Top with toasted bread and cheese slices.
- Broil for 2–3 minutes until cheese is melted and bubbly.
- Serve hot.
Notes
- Add thyme or a bay leaf for extra flavor.
- This soup freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: French