In a pot on medium heat, add canola oil and shallots. Mix until browned and add beef stock, thyme and Ontario heavy cream. Simmer.
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
In an oven safe bowl, ladle soup and top with sourdough crostini. Freshly grated Fifth Town Gruyere Aged 12 Months all over crostini.
Broil in the oven until the Ontario gruyere aged 12 months is melted and golden brown. Serve immediately.