French Onion Steak Soup

INGREDIENTS
1 tablespoon + 2 teaspoons olive oil, divided
salt and pepper
¾–1 pound prime rib, or T-Bone steak
2 tablespoons Worcestershire sauce, divided
8 cups water, divided
3 tablespoons beef base (Better Than Bouillon® beef base recommended)
4 tablespoons butter
2 very large Spanish or Vidalia onions (about 1½ pounds), quartered and sliced ¼" thick
2 tablespoons flour
provolone cheese (1 round slice for each serving)
Parmesan cheese, finely shredded
garlic croutons (store bought or homemade as directed)


1. Place the pressure cooker on a level surface, insert the pressure pan, and plug in the unit. Set Cook
Time to 15 minutes or choose the preprogrammed Meat button; press Start.
2. Add 2 teaspoons olive oil. Lightly salt and pepper both sides of the steak, and when oil is hot, place
steak into the pan and sear on both sides. Sprinkle 1 tablespoon Worcestershire sauce over the steak
and ½ cup water around the steak.
3. Attach lid and set the regulator valve to Air Tight (closed). When cooking time has elapsed, release the
pressure manually and carefully open the lid. Transfer steak onto a plate; when cool enough to handle,
trim all fat and cut steak into small bite-sized pieces. Set aside.
4. Set Cook Time to 10 minutes and press Start. When liquid in pot begins to boil, stir in the remaining
tablespoon of Worcestershire sauce, the beef base, and remaining 7½ cups water. Bring liquid to a
boil and cook 3–4 minutes, stirring often. Press Cancel and carefully pour the liquid into a bowl or
large measuring cup and set aside.
5. Wash, dry, and replace the pressure pot into the cooker. Set Cook Time to 10 minutes; press Start. Add
butter and 1 tablespoon olive oil into the pan; when hot, add sliced onions. Cook 2–3 minutes, stirring
constantly until onions begin to brown. Add the steak to the onions. Sprinkle flour over the meat and
onions; gently toss and cook until heated through. Slowly pour in the reserved broth and stir well.
6. Attach lid and set the regulator valve to Air Tight (closed). When cooking time has elapsed, manually
release the pressure and carefully open the lid.
7. To assemble: Place 1 large crouton (or 3–4 small croutons) into the bottom of each oven-proof soup
crock. Ladle soup over croutons. Top with a slice of provolone and a generous sprinkling of the
shredded Parmesan cheese. Place under the broiler until cheese begins to melt and brown