2 whole cloves
3-4 sticks cinnamon
1/2 teaspoon fennel seeds
4 green cardamom pods
4 thin slices gingerPlace all ingredients In a heat safe container, preferably one with a spout to ease pouring.
Cover the container with foilIn the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.Cook on High Pressure for 4 minutes, and allow the pressure to release naturally for 5 minutes. Release remaining pressure.Strain into two cups and serve.
4 big onions (I used 1 of each: Vidalia/Sweet, Red, Yellow and Spanish)
4 cups of veggie broth
1 teaspoon dry thyme
1 teaspoon of Worcestershire sauce (not shown in the video but I do add this)
1 bay leaf
1/4 teaspoon of garlic powder
1 teaspoon of salt
1/2 teaspoon of pepper
Croutons (you can buy a small bag of your flavor choice in any market or make your own)
Provolone and Swiss/Gruyere Slices
Paprika for presentation
Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl.
Put the Instant Pot on Sauté and melt the butter and oil until it sizzles.
Add the onions and brown sugar and stir regularly for about 10-15 minutes or until the onions have cooked down by about half and have become translucent and have a pasta-like consistency. Make sure they aren’t too firm or too mushy!
Add the broth, red wine, Worcestershire sauce, thyme, bay leaf, garlic powder, salt and pepper. Give it a stir and secure the lid. Hit “Manual” or “Pressure Cook” for 8 minutes. Quick release when done. Preheat your oven to broil while quick releasing. Taste the soup (but be careful – It’ll be hot!) and feel free to add additional salt and pepper as you see fit. But I think it’s perfect as is!
Ladle the soup into the crocks until it’s just below the brim. Layer the croutons on top of the soup so that it serves as a foundation for the cheese. Seal with 1-2 slices of provolone (depending on how wide your crock is. Mine needs 2 to cover it properly but many will only need 1). And then layer a slice of Swiss or some shredded Gruyere. Leave some a little over the edges so when it bakes, it coats some of the side of the crock. Peeling the cheese off while eating is one of the best parts of the french onion soup experience! Sprinkle lightly with some paprika.
Place the crock on a baking tray lined with tin foil and pop into the oven for 5 mins or until the top begins to bubble, turns slightly brown and forms a cheese-like crust.
2 tbsp. Butter
1 large yellow onion, chopped
1 tsp. minced garlic
2 stalks celery, chopped
2 carrots, peeled and chopped
1 tsp. dried thyme
2 bay leaves
1 tsp. salt
½ tsp. freshly ground pepper
1 pound dried green split peas, rinsed and picked over
8 cups vegetable broth
½ c. white wine
¼ cup chopped parsley (optional)
In a large stockpot over medium heat melt the butter. Add the onion, garlic, celery and carrots and cook, stirring, until tender, about 4 minutes. Add the thyme, bay leaves and pepper and stir to coat the vegetables. Add the split peas, stock or broth and wine and bring the mixture to a boil. Reduce the heat to medium-low, partially cover and bring the mixture to a simmer. Cool, stirring occasionally, until the peas are tender, about 45 minutes. add, salt
Remove and discard the bay leaves. Working in batches after slightly cooled, carefully transfer the soup to a blender or food processor and process until smooth. Be very careful as a hot mixture in the blender will cause the top to fly off. Return the pureed soup to the pot, set over medium heat and bring the soup to a simmer. Cook until heated through, about 2 minutes.
Ladle the soup into bowls and top with parsley. 6-8 servings