Conversion for pressure cooker: Melt the butter in the Cooker, add the onion slices and cook very slowly for about 20 minutes until golden. Add the stock, pepper and wine, close the lid and bring to pressure. Cook for 15 min. Release pressure and remove the lid. Serve in soup bowls with a slice of toasted break on top and spinkled with cheese.
This was a great soup - I used rotisserie chicken and then buckwheat (Kasha) instead of the pasta... Really good.