Would it be socially acceptable to live off soup for the entirety of the fall/winter? What about if I change it up? Hearty soups and light soups? Do I actually care what is socially acceptable and what isn’t when it comes to my food cravings? These are the questions I ask myself just as soon as the mornings and evenings get chilly and I find any and all excuses to start making soup.
We changed our clocks last weekend. Another noticeable difference between Jordan and the U.S. (not that I need to point out the obvious differences) is that in Jordan, the clocks change about a week early and on a Friday, at midnight. So really, we went back in time to the day BEFORE — You know, just to throw you off your game for an entire weekend day. On the bright side, you’re not showing up an hour early or late on the first day of the workweek.
Sure, we gained an hour of time, but we lost so much daylight. I’m not too happy that the sun now sets around 4:50PM. Does anyone else feel like the day we change our clocks is always the longest day no matter what? I’m just going to sit here on the couch cozying up with my Instant Pot French Onion Soup and wait for summer to come back.
Looking for the stovetop version of my French Onion Soup? Look no Further
Ingredients
- 4 tablespoons unsalted butter
- 6 Large Onions, sliced into long pieces
- 2 Garlic Cloves, minced
- 2 Bay Leaves
- 2 Thyme Sprigs
- Salt and Pepper, to taste
- 1/2 cup Dry Red Cooking Wine, like Pinot Noir. Or if you don’t cook with wine, ½ cup concentrated beef broth
- 1 tablespoon Worcestershire sauce
- 2 Quarts (8 cups) Beef Broth
- 1 French Baguette, sliced into 1 inch (2.5cm) thick pieces
- Olive Oil for brushing
- 1 cup grated Gruyere Cheese or Swiss cheese, or a mix of both
Instructions
- Set the Instant Pot to Saute mode
- Add in the butter, onions, garlic, bay leaves, thyme, salt and pepper and cook for about 5 minutes, stirring frequently
- Turn the instant pot off and add red wine, let it simmer and scrape down the brown bits with a wooden spoon. If you don’t cook with wine, you can use beef stock instead.
- Add in the beef broth and Worcestershire sauce, stir to combine
- Put the lid on the Instant Pot, make sure the valve is set to sealing and use the manual setting, or pressure cook setting on high for 25 minutes
- Turn the steam release handle from sealing to venting and wait for all the steam to come out, and the float valve to drop.
- Spoon the soup into your favorite bowls, and place the cheesy bread on top
- Place the baguette slices on a baking tray, brush with olive oil and cover with the Gruyere
- Broil on high until melted, bubbly and golden brown
