Recipe by evelyn/athens
This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will. From the LCBO magazine.
Top Review by Julie B's Hive
We must be a traditionalists at heart because though we finished our bowls no one had much to say about this soup. I didn't care for the chicken stock nor the bacon but did like the addition of the shallots and leeks. Made and reviewed for ZWT 3.
- 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 white 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)
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.
- 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.
- Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.