In his role as District Executive Chef at Oliver & Bonacini Hospitality, John Horne oversees the culinary direction at Canoe, Auberge du Pommier, Jump, Biff’s Bistro, Liberty Commons, and Maison Selby, where he incorporates his passion for refined flavours, seasonal ingredients and explosive presentation.

“Those who know me know I grew up around farms and farmers! I am always trying to connect where our food comes from to the consumer as it’s very important that we don’t lose touch with where our food comes from and how it’s produced. I chose this recipe as it’s not something that is considered a fully Canadian or local recipe. It’s something I learned to perfect while working in England and France, but, when I came home to Canada, I realized all these amazing ingredients are right on our doorstep from local Gruyère to stunning butter —even the onions come from right under our noses here in Toronto (Holland Marsh). To me, this is truly what Canadian cooking is—using the ingredients that are around us cooked in a way you enjoy!”

Step 1

In a large, heavy-bottomed pot, melt butter over medium heat. Add onions, and stir and season generously with salt and pepper. Lower heat and continue cooking, stirring regularly until the onions completely caramelize.
 

Step 2

When the onions have caramelized, stir in the tomato paste and cook for at least 30 more minutes.
 

Step 3

Pour in the red wine and cognac or brandy and toss in the sachet. Reduce mixture to one third. Add the stock and allow to simmer for one hour. Remove from heat, allow to cool and chill overnight.
 

Step 4

To serve, reheat soup gently, add a splash of brandy, taste and adjust seasonings. Serve in oven-proof bowls. Top each serving with toasted croissant slices and cheese mix. Place under broiler until cheese is melted and browned.