Crockpot Express French Onion SoupPrint
- 1/4 cup unsalted butter or vegetable oil
- 2 1/2 to 3 pounds yellow onions halved, peeled, and sliced 1/4-inch thick
- 1 tablespoon brown sugar
- 1 1/2 teaspoons kosher salt
- 4 cups low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Set the Crockpot Express to Sautee. Add the butter and let melt, about 2 minutes, add the onions, sugar, and salt and stir with a wooden spoon, separating the onion layers.
- Cover the pot with a tempered glass lid or other 9-inch pot lid and let the onions cook, without stirring, for 10 minutes.
- Uncover the pot. At this point the onions should be softened, but not brown, and there should be some liquid at the bottom of the pot.
- Continue to stir the onions vigorously every 2 minutes, making sure to nudge loose any fond or brown bits from the bottom of the pot as it develops with your spoon. Do this until the sauté cooking program has ended after 30 minutes and the pot turns off automatically.
- While the pot is off but still hot and the onions are sizzling, stir in the broth, Worcestershire, thyme, bay leaf, and pepper. Secure the pressure cooker lid in its sealing position, then select the manual setting, and set the time for 5 minutes at high pressure.
- When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the pressure release valve to "venting" to release any remaining steam.