Low Sugar Slow Cooker French Onion Soup

Total time8 hr 50 min

Prep time20 min

Cook time30 min

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Ingredients

6 servings

3 lbs yellow onions (about 5 large), halved and thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
4 cloves garlic, minced
½ cup dry white wine (such as sauvignon blanc or pinot grigio)
6 cups low-sodium beef broth
2 tsp worcestershire sauce
2 sprigs fresh thyme
1 bay leaf

For the croutons

1 baguette, cut into ½-inch slices
2 cups gruyère cheese, shredded

Instructions

1
Melt the butter with the olive oil in a 12-inch skillet over medium heat until the butter is foamy. Add the sliced onions, sugar, 1 tsp salt, and 1/2 tsp pepper, and stir to coat. Cook, stirring every 5–7 minutes, until the onions are deeply golden and jammy, about 25–30 minutes. If the onions begin to stick or scorch, add a splash of water and scrape up the browned bits.
2
Add the garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Pour in the white wine and scrape up any browned bits from the bottom of the pan, cooking until the wine is nearly evaporated, about 2 minutes.

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