French Onion Soup Flay's Way

For his French onion soup, The Early Show resident chef Bobby Flay does not use ordinary onions. Vidalia onions are the way to go.

Vidalia onions hail from the counties around Vidalia, Ga., where the soil makes the onions sweet. The other secret of his recipe lies in the cheddar cheese.

Try it out:

Vidalia Onion Soup with Blistered Vermont Cheddar Cheese and Winter Green Salad with Apple Cider-Mustard Vinaigrette
Serves: 8

Ingredients:
2 tablespoons unsalted butter
2 tablespoons olive oil
3 lbs Vidalia onions, peeled, halved and thinly sliced
2 cloves garlic, finely chopped
1/2 cup brandy
1/2 cup dry sherry
2 tablespoons flour
6 cups chicken stock
5 sprigs fresh thyme
Salt and freshly ground pepper
8 thin slices French baguette, lightly toasted
1 lb aged cheddar cheese, grated

Method:

1. Heat butter and oil in a medium Dutch oven over medium heat until melted. Add the onions and cook until caramelized, about 30-40 minutes. Add the garlic and cook for 1 minute. Add the brandy and sherry and cook until reduced.
2. Stir in the flour and cook for 2 minutes. Whisk in the stock and the thyme and cook until the soup is slightly thickened, about 15 minutes.
3. Preheat broiler. Place the crocks on a baking sheet and fill each crock 3/4 of the way with the soup.
4. Place a slice of baguette over the soup and divide the cheese on top. Place the soup under the broiler and broil until the cheese is melted and golden brown.

Ingredients:
3 tablespoons cider vinegar
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground pepper
1/2 cup olive oil
6 cups mixed hearty greens (endive, arugula, radicchio, curly frisee, watercress)
1/4 cup chopped flat leaf parsley

Method:

1. Whisk together the vinegars, mustard and salt and pepper in a medium bowl.
2. Slowly whisk in the oil until emulsified.
3. Toss greens and parsley together in a large bowl, drizzle over the vinaigrette and toss to combine.