Bobby Flay Cookbook Giveaway and Vidalia Onion Soup with Blistered Vermont Cheddar-Topped with Parsley Pesto

A beautiful American twist on a French classic.  This is what makes American food not just good but great.  Sweet Vidalia onions are used and when caramelized real slow, it really intensifies their flavor.  The replacement of the traditional Gruyere cheese with a classic American sharp white Vermont cheddar, well nothing else needs to be said.  As a grand finale it’s topped with a fresh parsley pesto that brings another layer of flavor and color to this hearty, delicious soup.

These days our American food is more diverse and infinitely better, and it is in part due to chefs like Bobby Flay who actively celebrate America’s great flavors.

I am giving away a copy of Bobby Flay’s Bar Americain Cookbook. If you are interested, leave me a comment.  I will select a winner randomly on January 28.

Vidalia Onion Soup with Blistered Vermont Cheddar
Serves 8
Recipe from Bobby Flay’s Bar Americain Cookbook

2 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds Vidalia onions, halved and thinly sliced (note: can be replaced with Walla Wallas from Washington or Hawaii’s Maui onions)
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
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

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
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.

81 thoughts on “Bobby Flay Cookbook Giveaway and Vidalia Onion Soup with Blistered Vermont Cheddar-Topped with Parsley Pesto

  1. I have been away from blogging for a while now, and I so excited to come back to find an onion soup recipe! I absolutely adore onion soup and this one looks really delicious and hearty! Thank you for sharing 🙂


  2. I made Michael Ruhlman's onion soup for Christmas, amazing. This looks like another good one to try. Thanks for this, and all your posts. Would love the book. Thanks!


  3. Love this soup. Wow, first of all the pictures are just stunning and if you don';t like onion soup before you have to now just by looking at the pictures. Secondly, bobby flays cookbook is awesome. I got it just a few weeks ago- one reader is going to be very lucky!


  4. I am going to have to say, as a woman of French heritage born in the US, I am absolutely in love with this classic re-do! As well as I am with your tribute to American food…fantastic post, recipe and giveaway!


  5. I actually have this cookbook, so don't enter me in the giveaway, but this soup looks amazing! I can't believe I haven't made it yet…what have I been waiting for?!?!?


  6. Oh my goodness, this looks delicious. I have bought the onions and made the stock for onion soup and now I think I'm going to switch recipes. I do like Bobby's recipes and would just love to have a copy of his book. Nice giveaway, Velva.


  7. Your soup is gorgeous and absolutely divine!Velva, you made this soup so amazing, that I am drooling over it, just staring at it. I always use Vidalia onions, or another sweet onions in all my recipes…well, almost all. Just love Vidalia onions:DDDEven if I don't win, I am so glad that you shared this recipe, and thank you, for sharing!xoxo


  8. Mercy me! I have all of the ingredients to make this. I love Bobby Flay, despite people who claim he's egotistical. So what? The man knows how to make great tasting food. Great photo, Velva!


  9. Oh my goodness. Love this take on onion soup – Vidalia are the best! And I prefer not to believe what I hear about Bobby and instead cling to the fact that he is married to a Texan and therefore must be a good man;)


  10. Whenever we go to New York City, we head straight to Bar Americain for a bowl of this delicious soup. Nobody does it better…..


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