French Onion Soup with Gruyere Toast

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

This traditional French soup would not normally be prepared in a slow cooker. However, the long hours of cooking ensure delicious, sweet and tender onion slices, with a little extra colour and certainly goodness imparted by a touch of molasses. While the soup can be served alone, I feel it is absolutely essential to include the gruyere toast in each bowlful. The creamy saltiness of the soup-infused toast is nothing short of sublime.

For the Soup

950g onions, peeled and thinly sliced

1 pickled onion, thinly sliced

1½ teaspoons molasses

2 tablespoons white wine (such as Riesling or Chardonnay)

1.5 litres beef stock

2 teaspoons lemon juice

1 tablespoon soy sauce

1 teaspoon salt

2 tablespoons brandy

⅓ cup chopped parsley (optional)

For the Gruyere Toast

½ long French bread stick or 2 baguettes, cut into 2.5cm slices

3 teaspoons Dijon mustard

½ cup grated gruyere cheese

¼ cup grated parmesan

To make the soup, place the onions, pickled onion, molasses, wine, stock, lemon juice, soy sauce and salt into the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 8–9 hours.

Stir in the brandy and add salt and pepper to taste. Keep warm.

To make the gruyere toast, preheat the oven to 180°C and line a baking tray with baking paper. Toast the bread slices lightly on each side in a frying pan or on a grill plate that has been sprayed with a little olive oil cooking spray. Transfer to the prepared tray. Spread each slice with a little of the mustard. Combine the gruyere and parmesan cheese, sprinkle onto the bread slices and bake for 5 minutes or until the cheese is melted.

To serve, place 2–3 pieces of gruyere toast in the bottom of each bowl and ladle the soup over. If desired, sprinkle with the parsley.