MONTREAL — The centuries old French bistro staple onion soup is as standard as it gets. Combine caramelized onion, some sort of brown stock, croutons and hopefully more than just a smattering of cheese, and you’ve got the gist of it. However, in a recent Montreal Gazette article, food critic Lesley Chesterman challenged four of the city’s top chefs — Jean-François Vachon of M Sur Masson, David Ferguson of Le Jolifou, Alexandre Loiseau of Cocagne and Alexandre Gosselin of Bar & Boeuf — to take inspiration from the humble soup’s rustic charm and create something cutting edge and exciting. To learn all about the undoubtedly delicious results, click here.
