Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Bennigan's Onion Soup




Source of Recipe


Gloria Pitzer


List of Ingredients




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
Shredded Swiss cheese, as needed
Freshly-grated Parmesan cheese, as needed

Recipe



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 each cheese to smooth paste and spread over bread. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. Serves 8