Vidalia Onion Soup with Vermont Cheddar

I belong to a Cookbook of the Month club and the latest addition to my collection is Bobby Flay's Bar Americain Cookbook.  His recipes personalize French brasserie classics with American ingredients.  A hearty crock of onion soup is sure to warm you up.  Break through the crust of sharp Vermont Cheddar into the molten interior and devour!

• 2 Tbsp. unsalted butter
• 2 Tbsp. olive oil
• 3 lbs. Vidalia onions, halved and thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 cup brandy
• 1/2 cup dry sherry
• 2 Tbsp. all-purpose flour
• 8 cups Homemade Chicken Stock (or store-bought)
• 8 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 16 thin slices baguette, lightly toasted
• 1 pound aged cheddar cheese, grated
• Parsley Pesto (recipe below)

Melt the butter with the oil in a large Dutch oven over medium heat.  Add the onions and cook stirring occasionally until caramelized, about 40 minutes.

Add the garlic and cook for 1 minute.  Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes.  Sitr in the flour and cook for 2 minutes.  Whisk in the stock and thyme, bring to a simmer, and cook until the soup is slightly thickened, about 15 minutes.  Season with salt and pepper.

Preheat your broiler.

Place crocks on a baking sheet.  Put a slice of bread in the bottom of each crock.  Fill until three-quarters full with soup.  Place another slice of bread over soup and divide the cheese on top.  Broil 2-3 minutes.  Top each with a dollop of parsley pesto.

Parsley Pesto

2 cups fresh flat-leaf parsley

1 clove garlic, chopped

1/4 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

Salt and Pepper

Combine the parsley and garlic in a food processor and process until coarsely chopped.

With the motor running, slowly add the oil.

Add the cheese, season with salt and pepper.

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Sunday Night Soup!

~Adapted from Bar Americain