Bennigan's Onion Soup

Bennigan's Onion Soup - well browned When tender turn heat...

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Sheet1 Page 1 Bennigan's Onion Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Vegetables Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 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
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Unformatted text preview: 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 smooth paste and spread over bread. 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....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.

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