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

Serves: 16

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 16

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories50
Total Fat1.5g
Saturated Fat0g
Cholesterol0mg
Sodium40mg
Total Carbohydrate9g
Dietary Fiber2g
Sugars3g
Protein1g