Pescatarian Slow Cooker French Onion Soup
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Learn more →Ingredients
6 servings
- 3 lbs yellow onions (about 5 large), halved and thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp granulated sugar
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 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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