As a descendant of French Colonists in Canada, you are correct that there needs to be significantly more cheese, and the soup needs to have been under the broiler a little longer to get some colour on that cheese to make it absolutely perfect.... still, I wouldn't turn that down as it looks delicous.

I make Tourtière with french onion soup and serve it with homemade chilli sauce to my extended family for Christmas eve dinner every year (we do the big turkey dinner on Christmas day). I'm using my great grandmothers recipes and my relatives fight for the leftovers.

Also being a U.S. citizen doesn't automatically exclude you from possibly having french roots and commenting on French colonial dishes as France once controlled a very large swath of land that is now U.S. territory. Who knows, you may have french roots yourself.