French Onion Soup


  • 3 tbsp butter
  • 3 lb onions
  • 1/2 tsp baking soda
  • 3 tbsp LEA & PERRINS Worcestershire Sauce
  • 1 leaves tsp. dried thyme
  • 4 cups beef broth
  • 16 French bread slices
  • 3/4 cup KRAFT Finely Shredded Parmesan Cheese
  • 3 tbsp HEINZ Apple Cider Vinegar
  • Melt butter in electric pressure cooker using SAUTÉ setting. Add onions and baking soda; cook 3 min. or until slightly softened, stirring frequently. Stir in Worcestershire sauce, and thyme. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • Cook 20 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to carefully release pressure before opening lid. Add broth; cook 5 min. using SAUTÉ setting on medium heat.
  • Meanwhile, heat broiler. Place bread slices in single layer on baking sheet; top evenly with 1/4 cup cheese. Broil, 6 inches from heat; 3 to 5 min. or until cheese is lightly browned.
  • Turn off pressure cooker. Stir vinegar and remaining cheese into soup. Serve with bread slices.
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