Vidalia Onion Soup

Name: Vidalia Onion Soup
Yield: Serves 8
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, homemade (page 240) or store-bought; 8 sprigs fresh thyme; Kosher salt and freshly ground black pepper; 16 thin slices French baguette, lightly toasted; 1 pound aged cheddar cheese, grated; Parsley Pesto (recipe follows); 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; (makes about 3/4 cup)

December 14, 2011

This soup is a perfect example of one of the things I love to do at Bar Americain: personalize a French brasserie classic with truly American ingredients. This is our American French onion soup. Vidalia onions are super-sweet variety of onion grown in—and trademarked by!—the state of Georgia. Their sweetness is unmatched, and the slow process of caramelizing them in this recipe intensifies their flavor. (If Vidalia onions aren’t unavailable, you can try Walla Wallas from Washington or Hawaii’s Maui onions.) Breaking though the browned crust of sharp Vermont cheddar cheese into the molten interior is the first delicious step in devouring this hearty soup. Fresh parsley pesto finishes the dish with a hit of bright color and flavor.

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