Onion
Soup Bennigan’s Style
Ingredients:
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
Preparation:
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.
You can combine
this amazing recipe with some others from our collection.
Serve 8
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