Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups of ¾ inch square French bread cubes
- 4 tablespoons olive oil
- 6 cups thinly sliced Spanish or Vidalia onions
- 4 cloves garlic, sliced very thin
- 1 tablespoon dried thyme
- ½ cup dry sherry or white vermouth
- 4 cups beef stock or broth
- salt and pepper to taste
- 1 cup grated gruyère or Swiss cheese
Directions
Preheat the oven to 350°F.
Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil.
Place on a baking sheet and toast in the oven for 15 minutes, or until crisp, shaking periodically.
Set aside to cool.
Heat the remaining 2 tablespoons olive oil in the pressure cooker over medium-high heat.
Add the onions and garlic.
Cook for 5 minutes.
Add the thyme, dry sherry, and 2 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.
Unlock and remove the pressure cooker cover.
Preheat the broiler.
Add the remaining 2 cups of stock and bring to a simmer.
Season with salt and pepper.
Ladle the soup into heatproof bowls.
Float some bread cubes on top and sprinkle with the grated cheese.
Place the soup bowls on a baking pan and set under the broiler until the cheese melts and is bubbly, about 1 to 3 minutes, depending on your broiler.