- Preparation time
- Cooking time
- 2.2 pounds 1 kg Onion
- 50 fl. oz 1,5 l Meat stock
- 4 oz 100 gr sliced Gruviere Cheese
- 3 oz 80 gr Bacon
- 3 oz 80 gr Butter
- 6 slice 6 slice roasted bread
- 1/2 glass 1/2 glass White Wine
- 5 tablespoons 5 tablespoons Extra Virgin Olive Oil
- 10 leaves 10 leaves fresh Laurel
- 10 leaves 10 leaves Thyme
- Salt and Pepper to taste
Cut each onion top to bottom and peel away the skin.
Slice onions in halves, then roughtly chop them.
In a pressure cooker, melt the butter with the extra virgin olive oil over medium-low heat.
Add the onions and the bacon dices: stir and saute for 6-7 minutes on low heat.
Add the white wine and the laurel leaves and cook for 15 minutes, until onion look golden and softened.
Cover the onions with the meat stock, close the pressure cooker lid and cook for 30 minutes on low heat.
Roast 6 slice of bread on oven for 10-15 minutes until crispy and golden.
Remove the lid. The onions should have melted. Get rid of the laurel and puree the soup until smooth and creamy using an hand held blender directly in the pressure cooker. If consistency is too liquid, let the soup reduce by cooking for other 10 minutes.
Put a slice of bread on each single serving pot. Cover with soup. Add a slice of Gruviere cheese on each pot and grill on 180°C oven fro 12 minutes, or until the cheese has totally melted and has a crispy look.
Add some thyme leaves on top and serve hot!
This recipe is really fantastic: it’s made of simple and frugal ingredients… Of cours, quality of onions and of meat stock is paramount. Expecially for what concerns the meat stock, keep in mind that your soup will be as good as the stock you are using. I suggest a good kind of beef stock.
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.