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1
Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and saute for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and saute for 25 minutes, stirring occasionally, or until onions are golden.
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2
Add leeks and garlic and saute 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.
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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.
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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.
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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.
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6
Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyere baguette slice.
