Slow Cooker White Wine Vegetable Stock
Wine brings a lovely brightness and an extra layer of flavor to stock that will carry through to finished soup or stews.
Serves: 16Hands-on: 15 minutesTotal: 7 hours 45 minutesDifficulty: Easy
- 1½ tsp. olive oil
- 1½ lbs. yellow or red onions, peeled and quartered
- ¼ lb. shallots, peeled and halved
- 1 large leek, chopped
- ½ lb. carrots, peeled and chopped
- 1 lb. celery, leaves reserved
- 1 cup pinot grigio (or other light white wine)
- 1½ gallons water
- 1 bunch fresh parsley stems
- 4 stems fresh thyme
- 2 bay leaves (fresh or dried)
- 15 peppercorns
- Heat the olive oil in a Dutch oven over medium heat. Add the onions, shallots, leek, carrots, and celery. Sauté until vegetables have softened, about 5–8 minutes. Pour in the wine and cook for 5 minutes, until slightly reduced.
- Transfer the vegetable mixture to a 8- to 10-quart slow cooker. Add water.
- Stir in parsley, thyme, bay leaves, and peppercorns, and cook on low heat for 7½ hours. Add celery leaves, and cook for an additional 30 minutes.
- Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.