A riff on a French onion soup – caramelised onions form the backbone of a rich broth to which pork shoulder is added to for depth. A cheesy toast crouton is added to the top for a luxe finish.
Ingredients
- 2 Tbsp olive oil
- 1.7 kg pork shoulder
- 100g butter
- 8 onions, thinly sliced
- 250g brown mushrooms, sliced
- 4 garlic cloves, finely chopped
- 6 sprigs thyme, stems removed
- 3 sprigs rosemary, finely chopped
- 3 large carrots, peeled and diced
- 1 cup red wine
- 1L beef stock
- 3 tsp cornstarch
- Salt and pepper to taste
- To serve
- 1 fresh baguette, sliced
- 1⁄2 C gruyere cheese, grated
- 1⁄2 C mozzarella cheese, grated
Instructions
- Using a pressure cooker, turn on the saute function.
- Melt the butter and add in the onion, cook for 30 minutes or until the onions have caramelized and achieved a very dark brown colour, stirring frequently.
- While the onions are cooking, season the pork shoulder with salt and pepper.
- Heat a large frying pan on high heat with the olive oil. Place the pork shoulder in the pan and brown on all sides. Set aside.
- Once the onions are caramelized, remove from the pressure cooker and set aside. Add in the mushrooms, thyme and rosemary and carrots, cook for 10 minutes or until mushrooms have browned nicely. Add in the garlic and cook for a further 1-2 minutes.
- Pour in the red wine and beef stock, bring to a simmer.
- Place the pork shoulder and caramelized onions into the pressure cooker. Turn on the pressure cook setting and pressure cook for 1 hour and 15 minutes.
- Remove the pork shoulder and shred. Set aside.
- Using the saute function, bring the soup broth to a simmer. Mix the cornstarch with a little water to make a slurry and add it to the soup to thicken. Add the meat back into the pot and stir.
- Season with salt and pepper.
- To Serve: Ladle soup into oven proof serving bowls, top with slices of the baguette and grated gruyere and mozzarella cheese.
Recipe courtesy of SA Pork.
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Feature Image: Supplied
