Ingredients
2 tablespoons butter
2 large white onions, peeled, cut in 1/4-inch slices
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 box (32 ounces) beef stock
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 cups crusty French bread, cut in 1-inch cubes
2 cups shredded Mozzarella (or Gruyère) cheese
Directions
1 Select SEAR/SAUTÉ and set to MD:HI. Allow to preheat for 5 minutes.
2 Add butter and onions to pot and cook, stirring occasionally, for 10 minutes.
3 Add tomato paste, soy sauce, and Worcestershire sauce to pot. Cook for 5 minutes. Add beef stock, salt, and pepper and cook for an additional 5 minutes. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
5 When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
6 Arrange the French bread cubes over the surface of the soup, then place the cheese evenly on top of the bread.
7 Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
8 When cooking is complete, soup is ready to serve.
