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Gently fry the finely chopped onion in the pan with fat until golden brown. Remove from the heat and allow to cool slightly.
Pour on 1,5L of cold water. Add salt and pepper. Use pressure level 2. close the lid and bring to full pressure. Cook for 5 minutes.
Lift the cooker away from the heat, and to cool at room temperature without altering the pressure selector. When the pressure indicator drops down, open the lid. Thicken with 2 tablespoon (30ml) of cornflour blended with a little water.
Stir into the soup and bring to the boil, stirring continuously. Fry a few slices of bread to a golden brown colour in a frying pan. Quarter the slices. Lay them in the base of a warmed soup tureen and pour the soup on top.
Sprinkle with the grated cheese and serve.
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