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
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.
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.
Andrea the Kitchen Witch
I'd love both this soup and Bobby's book! The soup looks amazing, I'm loving the use of Vermont sharp cheddar as the topper. Delicious!
Ummm?! This looks AMAZING! There's white outside my window here in NJ – this soup would be excellent today! Love the parsley pesto and the cheese!
The soup looks great. My father loves Vidalia onions. Will be a soup I will have to make.
Gotta get me some flat leaf parsley so I can make this pesto. I have everything else in the house and just got a food processor for xmas 🙂 would love to win this book and add it to my daughter's food network chef collection
Wow..yum! Love onion soup and topped with Vermont cheddar sounds great! Parsley pesto must give a great extra flavor boost. Love Bobby Flay too, would love his cookbook:)
The photo is making my mout water! Everything you make always looks so yummy! I would love Bobby Flay's cookbook too!
Saffron and Coriander
It has been snowing here and this soup would be just perfect now.
Yummy!! The Snow is falling and the wind is blowing, nothing better than a hot bowl of yummy goodness!! And onions and cheese what could be better!! I saw Bobby Flay on Rachael Ray he made the Kentucky brown sandwich it looked amazing!!
I love the idea of this soup, oh well, I love the soup too! Parsley is my second favorite herb (after dill), the only issue I have is pine nuts: they are hard to find in this parts of the country and expensive too. What about using other nuts? Or combination of nuts? Thanks!Oh, Bobby… we love him, I don't have a book though… 🙂
I need this in my life – caramelized onions, sharp cheddar, pesto – what more could anyone ask for?
Please count me in on the cookbook. I am wishing I had that soup today!
The soup looks so yummy, we are having light rain after snow and ice..yummmmeee…I love Bobby Flay and his recipes, would love to win the cookbook, sincerely a loyal reader of your lovely blog! Mary Sampson from [email protected]!!!!!!!!!!!!!!!!!!!!
amanda @ fake ginger
That looks so good! I love onion soup. 🙂
Lyndas recipe box
Your soup looks fantastic! Caramelized onions and cheddar sound like a marriage made in heaven. I'd love this soup, and the cookbook.
From Beyond My Kitchen Window
Bobby Flay always gives a decent twist on his recipes. Thank you for the chance to win one of his cookbooks. Excellent give away.
This soup looks amazing! Great giveaway!
This recipe always appeals to me each and every time I flip through my copy of the book. I really enjoy all of the regionalized recipes he shares. I've been wanting to make this soup and pair it with the Philly Cheesesteak style steak towards the back of the book. One day soon, I hope.I'm loving all the cheesy crusty edges on your soup! Looks gorgeous.
Lea Ann (Highlands Ranch Foodie)
I love every single word individually in the title of this post, let alone all thrown together for a delicious sounding combo. Bobby Flay never disappoints.
That soup just looks like Winter and makes me want to try it tonight. Thanks
Simply brilliant preparation.Very nice give away.Deepa Hamaree Rasoi
Carol @ Always Thyme to Cook
I already have the book, I love his cookbooks! Very nice giveaway. Your soup looks fantastic, Velva! It's one of the recipes I have bookmarked.
amy beth marantino
i would love to win this book.
SavoringTime in the Kitchen
I love the name of the soup with 'blistered cheddar'! I love a good, aged white cheddar and just had a slice for lunch on some good rye bread. Bobby Flay's soup recipe sounds wonderful and I know the cookbook must be also.I'd love to be included in your giveaway, Velva. Thank you!
I'm a big fan of onion soup and this version sounds very good – makes me want to head for the kitchen.
The best part is breaking through that cheesy crunchy top into the onion goodness below.
Oh my! I'm drooling.
This soup looks amazing, YUM. I love Vidalia's too and this is an interesting twist. Please place my name in your drawing.Carolyn/A Southerners Notebook
Ocean Breezes and Country Sneezes
My mouth is watering, I wish I could order that soup and have it delivered! Thank you for sharing this recipe, I can't wait to make it!Please enter me in the drawing – I do not have any of his cookbooks . . . shocking, because I really like the way he cooks!Keep warm!
This really does sound like a fantastic spin on a classic. The pesto is brilliant. Hope you are having a nice weekend, Velva!
I'm always interested in a new cookbook – please count me in! 🙂
I have no Bobby Flay cookbooks!!! Seriously 170+ cookbooks and not a single Bobby Flay!
This soup looks amazing! Enjoy your weekend!
Tablescapes By Diane
Hi lovely lady.This looks sooooooooooo Yummy.I would love to have his Cook Book !! Bobby Flay is a great cook.XXOO Diane
I would love to have a new cookbook! This soup looks so good. Just watching Santana at Montreux.
Dear Velva, This soup sounds good in this cold weather! Blessings, Catherine xo
WOW! That looks and sounds amazing. I am so in the mood to cook that as soon as the weather turns cold here. Thanks for the opportunity to enter.
I recently had a conversation with someone regarding whether all onion soup was \”french onion\” soup. I should point them in the direction of this recipe.
I'm not sure if Canadians are included in the giveaway but in any case, what a gorgeous soup! I love Bobby, I always eat at his Mesa Grill when I'm in Vegas.
That looks and sounds awesome! I love the addition of the pesto!
I cannot wait to try this soup…I love French Onion Soup and this looks identical to that soup in a way!!Thanks for the opportunity to win…Deborah
Awesome soup..looks so comforting…Wow..I love to win that book..Count me in for the giveaway..Aarthihttp://yummytummy-aarthi.blogspot.com/
This soup looks and sounds amazing. I love onion soup and this version sounds like one I'd love to try… soon!Winning this book would be great too. Thanks for the chance.
This sounds absolutely delicious and such a welcome change from the classic original. I have heaps of parsley growing in my garden and have been meaning to make a pesto out of it for ages. This soup is just the delicious motivation I need – will try and give it a South African spin, to showcase our own local produce!
We Are Not Martha
Onion soup is one of my all time favorites! But I'm holding off on making it until after our wedding… since I'm hoping we'll get the pretty french onion soup bowls on our registry! This recipe looks perfect… I love Bobby Flay!Sues
Yummy! Love onion soup but I love this version even better! Especially the brilliant idea to top it with this parsley pesto, something we do frequently in our Lebanese cuisine, a swirl of pesto (usually though it is cilantro or mint) to give a little kick of flavor to soup or sauces.
I love the addition of the parsley pesto.Mimi
As I thaw out from an ice storm, this soup looks soooo inviting. Nice American twist on one of my soup favorites.
Yum that looks so delicious. Love Bobby Flay. I've been to Mesa Grill. It was sooooo good.
Schnitzel and the Trout
Love onion soup. Do not have a Bobby Flay cookbook. This would be a real prize. Strange, I remember commenting before, but do not see my comment.
i have never thought about the progress of american food before, but you're right, it really has gotten better! this soup looks amazing. i would be thrilled to have one of his cookbooks 🙂
[email protected] Eats Girl
This looks like an amazing meal! Thanks for stopping by my blog….I love yours!
The Harried Cook
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 🙂
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!
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!
If I don't win the book, please send me a thermos of that soup!
That soup looks absolutely perfect!mary x
T.W. Barritt at Culinary Types
I am lucky that Bobby's Bar Americain is right around the corner from my office so I have tasted some of his wonderful soups. This looks amazing, and well worth a sample!
I love adding regional twists to classics like this!
I luv cookbooks! That's a fantastic looking soup.He really does have a lot of good recipes.
I love onion soup and it looks like the perfect meal for this rainy southern California day. Yum.
Who doesn't love Bobby Flay, right? Mmmmm. Thanks for the great giveaway!
How absolutely gorgeous & so perfect for the season!
Perfect day for soup and a new cookbook….yes, mam!
I like the parsley pesto. Nice idea. Thank you.
The soup looks scrumptious. Bobby has good recipes.
Magic of Spice
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!
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?!?!?
Cathy at Wives with Knives
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.
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
Sounds like a nice cookbook; I'd love to add it to my shelf. Onion soup is wonderful. I like that this one doesn't use beef broth. Looks delicious.
Soup this time of year is so comforting, this looks awesome.
Yumm! I love Bobby 🙂
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!
The soup sounds wonderful! Love Bobby Flay!
Miss Meat and Potatoes
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;)
The cookbook sounds great!
This soup is so so good. I made it from the cookbook right after I received it. Thank you so much.http://allthingsyummyforfoodies.blogspot.com/2012/02/bobby-flays-vidalia-onion-soup.html
Whenever we go to New York City, we head straight to Bar Americain for a bowl of this delicious soup. Nobody does it better…..