Name: Cheesy Garlic Bread-Topped French Shallot Stew
Ingredients: 3 tbsp local butter to grease pot; 3 cups shallots, sliced; 1 ½ L beef stock; 3 tbsp thyme; 3 tbsp local heavy cream; 2 tbsp local butter; Sourdough bread loaf, sliced into ¼” thickness; 4-5 garlic cloves; 1 cup local gruyere, grated

Cheesy Garlic Bread-Topped French Shallot Stew

This rich and hearty shallot stew will soon become a regular appearance on your dinner table. Topped with sourdough garlic bread and freshly grated gruyere from Ontario, this stew is sure to impress!

Instructions

Step
In a pot on medium heat, add canola oil and shallots. Mix until browned and add beef stock, thyme and Ontario heavy cream. Simmer.
Step
In a pan, add Ontario butter and sliced sourdough bread. Toast both sides until golden. Rub a piece of garlic on toasted edges of the bread
Step
In an oven safe bowl, ladle soup and top with sourdough crostini. Freshly grated Fifth Town Gruyere Aged 12 Months all over crostini.
Step
Broil in the oven until the Ontario gruyere aged 12 months is melted and golden brown. Serve immediately.

Cheesy Garlic Bread-Topped French Shallot Stew

Cheesy Garlic Bread-Topped French Shallot Stew

This rich and hearty shallot stew will soon become a regular appearance on your dinner table. Topped with sourdough garlic bread and freshly grated gruyere from Ontario, this stew is sure to impress!

Ingredients

Instructions

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