Onion Soup Bennigan’s Style
½ pound white onions, sliced
¼ cup butter
2 tablespoon corn oil
3 tablespoon all purpose flour
32 ounces chicken broth
32 ounces beef broth
8 slices French bread
8 ounces Swiss cheese, shredded
8 ounces Parmesan cheese, 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 on top 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 hot at once.
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