French Onion Soup with Ham
- 300 g pepper-smoked ham, sliced
- 4 medium onions
- 2 tbsp. (30 ml) beef stock concentrate
- 4 tbsp. (60 ml) butter
- 200 g Coq à L'Anse cheese, grated
- 4 slices country-style bread, lightly toasted
- Preheat oven to 425°F (220°C).
- Cut a small slice from the bottom of each onion so it will stand upright.
- Cut each onion into 4, from top to bottom, without cutting through bottom. Pour ½ tsp. beef stock concentrate and 1 spoon butter into the centre of each onion.
- Pepper generously and wrap each onion in an aluminum foil square.
- Place onion papillotes on a baking sheet and bake 60 minutes. Remove and let stand 10 minutes.
- Place bread slices on a work surface and top with ham, then ¾ of the cheese and place under broiler until cheese is just melted.
- Open each papillote carefully (watch out, they're hot!) and, using a serving spoon, remove the onion and place it in the centre of the bread.
- Keep the cooking juices and sprinkle over the onion.
- Repeat the same process with the other onions.
- Sprinkle remaining cheese over the onions and return under broiler until golden brown
- Serve immediately.