Baked minestrone soup

Vegetable soup Italian cuisine

Baking

Back in the day, I used to spend my winters ski racing. We’d spend hours trucking back and forth from Ontario to Quebec, with limited stops for food. But when we did stop, it was real food. French food. One of my favorite dishes was, soupe a l’oignon au fromage, French onion soup. Onions slowly-cooked in a hearty beef stock, served in a crock with a thick layer of melted Gruyere cheese. This stuff was the real deal – real beef bones, authentic French cheese. Flashing back to those French onion soups of days past, I realized that too few soups are topped with a big slab of cheese and baked in the oven. Why should French onion soup have all the fun?