Average Rating: 0TOTAL TIME: Prep: 10 min. Cook: 15 min.
YIELD: 4 quartsIngredients
- 1/3 cup butter
- 3 pounds onions, thinly sliced (10 cups)
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 4 cups beef stock
- 4 cups chicken stock
- 3/4 cup white wine
- 1 teaspoon salt
- Optional: Salad croutons and grated Parmesan cheese
Instructions
- 1.
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and sugar; cook 6 minutes longer. Stir in stocks, wine and salt. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
- 2. Let pressure naturally release for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.
Nutrition Facts
1 cup: 87 calories, 4g fat (2g saturated fat), 10mg cholesterol, 724mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 2g protein.