Vidalia Onion Soup

• 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)

1. Melt the butter with the oil in a large Dutch oven over medium heat.
2. Add the onions and cook, stirring occasionally, until caramelized, about 40 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes.
5. Stir in the flour and cook for 2 minutes.
6. Whisk in the stock and thyme, bring to a simmer, and cook until the soup is slightly thickened, about 15 minutes.
7. Season with salt and pepper and discard the thyme.
8. Preheat the broiler.
9. Divide eight 16-ounce ovenproof crocks between 2 baking sheets.
10. Put a slice of bread in the bottom of each crock.
11. Fill each crock until three-quarters full.
12. Place another slice of baguette over each soup and divide the cheese on top.
13. Carefully slide the crocks under the broiler and broil until the cheese is melted and golden brown, 2 to 3 minutes.
14. Remove from the broiler and top each with a dollop of parsley pesto.
15. Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped.
16. With the motor running, slowly add the oil through the feed tube and process until combined.
17. Add the cheese, season with salt and pepper, and pulse a few times just to incorporate.
18. Scrape into a bowl.
19. The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator.
20. Bring to room temperature before serving.

unsalted butter, olive oil, vidalia onions, garlic, brandy, sherry, flour, chicken stock, thyme, kosher salt, thin, cheddar cheese, parsley pesto, parsley, clove garlic, pine nuts, extra virgin olive oil, freshly grated parmesan cheese, kosher salt

Taken from www.epicurious.com/recipes/food/views/vidalia-onion-soup-382721 (may not work)