Prep 10 mins
Cook 10 mins
When the weather is brisk I love a bowl of onion soup topped with a toasted crouton and melted cheese. The usual cheese is a Swiss one like Emmenthal or Gruyère. But the secret to this preparation is to use Comté, a French cheese. You may have to hunt around to find it and it's more expensive than the Swiss cheeses, but it has a wonderful taste and a delightfully stringy texture when melted. I owe this discovery to Toronto Star food writer Amy Pataki. I like to eat this dish right away, so instead of taking the time to make the onion soup from scratch, I use a canned variety.
- 1 (10 ounce) canof ready-made onion soup
- 1 roll of crusty French bread or 1 baguette
- 100 g comte cheese
- 30 ml cognac (optional) or 30 ml kirsch (optional) or 30 ml whiskey (optional)
- Prepare the onion soup according to the can directions.
- Cut the bread into 1 inch thick slices shaped to fit into the top of an onion soup bowl. Toast on both sides.
- If desired, stir an alcohol based spirit into the soup (my favourite is cognac).
- Ladle the soup into two onion soup bowls. Top with toasted rounds.
- Spread grated cheese on top of the toast; place under broiler.
- Broil until the cheese is melted and golden. Serve immediately.