Tuesday, September 23, 2008

Bennigan's Onion Soup

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If you like onions, you should try this one. One day, I will prepare this one for my hubby since we both like onions. Since I am not into frying this time, I will surely make an onion soup. If you have made lots of it, you can save it and it will still be good up to six months. Just freeze it and heat it when you feel like having a soup again.

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

Saute 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. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. 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.

"Insider's Recipes Master Edition"

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