Step 1
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 2
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 3
In an oven safe bowl, ladle soup and top with sourdough crostini. Freshly grated Fifth Town Gruyere Aged 12 Months all over crostini.
Step 4
Broil in the oven until the Ontario gruyere aged 12 months is melted and golden brown. Serve immediately.