Ladle this 1 mixture over raw potato wedges into a slow cooker for a savory treat that keeps you coming back

Prep the potatoes: Scrub the potatoes well and cut them into thick wedges, about 1 to 1 1/2 inches at the widest part. Leave the skins on for texture and to help them hold their shape. Place the raw potato wedges directly into the bowl of your slow cooker in an even layer.

Start the onions: In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced onions, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to coat the onions in the fat and seasonings, then spread them into an even layer.

Caramelize the onions: Cook the onions over medium to medium-low heat, stirring every few minutes, until they turn deep golden brown and jammy, about 20 to 30 minutes. If using, sprinkle the granulated sugar over the onions after the first 10 minutes to help them caramelize. If the pan looks dry or the onions start to scorch, lower the heat and add a tablespoon of water at a time to deglaze.

Add garlic and thyme: When the onions are nicely caramelized, stir in the minced garlic and dried thyme (or fresh thyme leaves). Cook for 1 minute, just until fragrant, stirring constantly so the garlic doesn’t burn.

Make the French onion mixture: Pour the beef broth and Worcestershire sauce into the skillet with the onion mixture. Stir well, scraping up any browned bits from the bottom of the pan. Add the bay leaf if using. Let the mixture come to a gentle simmer for 2 to 3 minutes, then taste and adjust with a pinch more salt and pepper if needed. This is your 1 savory mixture that will flavor all the potatoes.

Ladle mixture over potatoes: Give the potatoes in the slow cooker a quick toss so they’re not tightly packed. Carefully ladle the hot French onion mixture evenly over the raw potato wedges, making sure the onions and broth are distributed throughout. Use all of the mixture so the potatoes are well coated and there is some liquid in the bottom of the slow cooker.

Slow cook the potatoes: Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork but still holding their wedge shape. Avoid lifting the lid too often, as that adds extra time.

Finish and serve: Once the potatoes are tender, remove the bay leaf and gently stir to coat all the wedges in the onion mixture without breaking them up too much. Taste and adjust seasoning with more salt and pepper if needed. If you like, sprinkle the hot potatoes with Parmesan or Gruyère and cover for 5 minutes to let the cheese melt. Garnish with chopped fresh parsley before serving.