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John Stott

Bennigan’s Onion Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Dutch Soups, Vegetables 8 Servings

INGREDIENTS

1/2 lb Firm white onions; sliced
1/4 c Butter
2 tb Corn oil
3 tb Flour
1 qt Chicken broth
1 qt Beef broth
8 sl French bread
Swiss cheese; shredded
Parmesan; grated

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
Saute 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 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.
Source:  Gloria Pitzer
Posted to EAT-L Digest 25 Sep 96
Date:    Thu, 26 Sep 1996 18:07:26 -0400
From:    Simps <c.simpson@WORLDNET.ATT.NET>

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