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Bennigan's Onion Soup

Ingredients:

• 1/2 lbs Firm white onions; sliced
• 1/4 cup Butter
• 2 Tbsp Corn oil
• 3 Tbsp Flour
• 1 Quart Chicken broth
• 1 Quart Beef broth
• 8 French Bread Slices
• Swiss cheese; shredded
• Parmesan; grated

Preparation:

Sautéonions 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 smoothpaste and spread over bread.

Place all bowls on oven rack 4-inch from broiler heat and broil until cheese melts.Serve at once. Leftover soup freezes well up to 6 months.

Servings: Print This Page