From Superb Maine Soups. To purchase, click here.
 
French onion soup is wonderful topped with slivers of Canadian bacon, shredded cheese, and artisanal bread. When you use crusty slices of Borealis Bread and State of Maine Cheese Company’s Saint Croix Black Pepper Jack cheese (see appendix), you’ve got a doubly delicious combination.
Serves 6

3 T butter
1 T olive oil
6 medium onions, sliced in half then thinly sliced
2 T fresh minced garlic
3 T Maine maple syrup
1 c marsala wine
1/2 t freshly ground white pepper
3 c chicken stock
3 c canned beef broth
1 T chicken bouillon paste or powder
1 T beef bouillon paste or powder
12 slices Canadian bacon, cut into slivers
    or chopped
8 slices artisanal bread, toasted
1 c grated Gruyère cheese (or more)
1/2 c grated Parmesan (or more)
1/2 c grated black pepper Jack cheese (or more)

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the oil, onion, garlic, and maple syrup. Cook, stirring often, for 20 to 25 minutes, or until the onion is caramel brown.
Deglaze the pan: Add the marsala and scrape up all the tasty brown bits from the bottom of the pan. Add the pepper, stock, broth, and chicken
and beef bouillon. Reduce the heat and simmer, covered, for 30 minutes.
Preheat the broiler. Taste and adjust seasonings. Ladle soup into oven-proof bowls. Top each bowl with a layer of Canadian bacon, a slice of toast, and the grated cheeses. Broil until the cheeses melt and bubble.