Monday, October 22, 2007

Bennigan's Onion Soup Recipe

1/2 pound firm white onions -- sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese -- shredded
parmesan -- grated

Sauté onions in butter and oil until onions are transparent, but
not well browned. When tender, turn heat to lowest point and
sprinkle with flour, stirring vigorously.

Pour into Dutch oven and stir in broths. Heat thoroughly and
divide among 8 oven-proof bowls. Float a slice of bread atop each
serving.

Mix equal parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until
cheese melts. Serve at once. Leftover soup freezes well up to 6
months.

No comments: