Bobby Flay's Vidalia Onion Soup

First off, how cute is Bobby Flay? I'm so excited I won his cookbook Bar Americain from Velva over at Tomatoes on the Vine because now I can look at photos of him while I'm cooking his delicious food.
Thank you Velva.

Is anyone watching this season of Worst Cooks in America? I'm really enjoying it.

I decided to make the same dish Velva made on her blog. It just looked so good and I love onion soup. Bobby Flay's version has become my favorite. I like the use of chicken stock rather than beef. The soup doesn't feel as heavy and rich this way. I didn't make the the pesto this time since my grocery store was out of parsley, imagine that.

Lots and lots of onions which for me means lots and lots of crying. I used my food processor to help me slice them.

 Cook the onions for a long long time.

 Couple missed steps in there but then add cheese. Try not to eat it all while your slicing.

Broil and enjoy. It makes great leftovers. I had it for lunch 4 days in a row and still wasn't tired of it.

Vidalia Onion Soup with Blistered Vermont Cheddar

Serves 8

Recipe from Bobby Flay's Bar Americain Cookbook

Ingredients:

2 tablespoons unsalted butter

2 tablespoons olive oil

3 pounds Vidalia onions, halved and thinly sliced 

2 cloves garlic, finely chopped

1/2 cup brandy

1/2 cup dry sherry

2 tablespoons all-purpose flour

8 cups chicken stock

8 sprigs fresh thyme

Kosher salt and freshly ground black pepper

16 thin slices French baguette, lightly toasted

1 pound aged cheddar cheese, grated

Directions:

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

2.  Add the garlic and cook for 1 minute.  Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes.  Stir in the flour and cook for 2 minutes.  Stir 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 and discard the thyme.

3. Preheat the broiler.

4.  Divide eight 16-ounce ovenproof crocks between 2 baking sheets.  Put a slice of bread in the bottom of each crock.  Fill each crock until three-quarters full.  Place another slice of baguette over each soup and divide the cheese on top.  Carefully slide the crocks under the broiler and broil until the cheese is melted and golden brown, 2-3 minutes.  Remove from the broiler and top each with a dollop of parsley pesto.

Parsley Pesto

Makes about 3/4 cup

Ingredients:

2 cups packed fresh flat-leaf parsley

1 clove garlic, chopped

3 tablespoons pine nuts

1/4 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan cheese

Kosher salt and freshly ground black pepper

Directions:

1.  Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped with the motor running, slowly add the oil through the feed tube and process until combined.

2.  Add the cheese, season with salt and pepper, and pulse a few times just to incorporate.  Scrape into a bowl.  The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator.  Bring to room temperature before serving.

Do you watch any of Bobby Flay's shows? Brunch at Bobby's is my favorite.