Pressure Cooker Onion Soup
2 tablespoons olive oil
6 cups thinly sliced Spanish or Vidalia onions
4 cloves garlic, sliced very thin
1 tablespoon dried thyme
1/2 cup dry sherry or white vermouth
4 cups beef stock or broth
Salt and pepper to taste
Heat 2 tablespoons olive oil in the pressure cooker over medium-high heat. Add the onions and garlic and a little
salt and pepper to taste. Cook without the lid for 5 minutes. Add the thyme, dry sherry, and 4 cups of stock.
Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 6 minutes.
Remove from the heat. Let the pressure release by using the quick release method.
Ladle soup into bowls and serve with a slice of crusty bread or croutons.