French Onion Soup
- Slow Cooker
- Pressure Cooker
- 6 tablespoons salted butter
- 3 medium yellow onions thinly sliced
- 2 medium shallots thinly sliced
- 1 teaspoon honey or brown sugar
- 2 tablespoons fresh thyme leaves plus more for garnish
- 1 tablespoon chopped fresh sage
- 2 tablespoons all purpose flour
- 1 cup dry red wine such as Cabernet Sauvignon
- 2 quarts low sodium beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- kosher salt and freshly ground pepper
- 6 slices French bread
- 1 cup shredded Gruyere cheese
- To the slow cooker pot, add the butter, onions, shallots, and honey and stir to combine. Cook on low until the onions are caramelized, stirring once or twice, 4-6 hours.
- Add thyme, sage, and flour and cook until lightly browned, about 2 minutes. Stir in wine, broth, Worcestershire sauce, and bay leaves, and season with salt and pepper. Cover and cook 4 to 5 hours more on low, or 2 to 3 hours more on high. Remove and discard the bay leaves. Taste and add more salt and pepper as needed.
- Preheat the broiler.
- Divide the soup among 6 oven-safe bowls. Add a slice of bread to each and top evenly with cheese. Place the bowls on a baking sheet and broil until the cheese is bubbly and olden brown, 3 to 5 minutes. Top with thyme leaves.
- In the pressure cooker pot, combine the butter, onions, shallots, and honey and stir to combine. Lock the lid in place and cook on manual for 20 minutes. Quick or natural release, then open when the pressure subsides.
- Using the sauté function, stir in thyme, sage, and flour and cook until golden brown, 5 minutes. Add the wine, broth , Worcestershire sauce, and bay leaves and season with salt and pepper. Lock the lid into place and cook on manual for 10 minutes more. Quick or natural release, then open when the pressure subsides. Remove and discard the bay leaves. Taste and add more salt and pepper as needed.
- Finish as directed for the slow cooker.