Bistro Onion Soup With Leeks

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 3 slices bacon, diced
• 3 cups sliced onions
• 1 cup sliced shallot
• 1/4 teaspoon chili flakes
• 2 cups sliced leeks, well washed
• 2 teaspoons chopped garlic
• 1 cup dry wine
• 2 teaspoons chopped thyme
• 4 cups chicken stock (homemade or low-sodium is best)
• salt & freshly ground black pepper
• 4 slices multi-grain baguette
• 2 tablespoons olive oil
• 1/4 cup grated gruyere cheese
• 4 teaspoons brandy (optional)

Recipe

• 1 heat butter in a soup pot with a wide bottom over medium heat. add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
• 2 add leeks and garlic and sauté for 10 minutes or until leeks are very soft. add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
• 3 add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. season with salt and pepper to taste.
• 4 while soup is simmering, make large croutons. heat broiler or grill to high. brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
• 5 when you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 ml) of grated cheese. place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
• 6 place soup in bowls, stir 1 tsp (5 ml) of brandy into each serving if desired, and top with a gruyère baguette slice.