Bennigans Onion Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN,
VGHC42A-----,
1/2 lbs: Firm white onions, sliced
1/4 cup: Butter,
2 tbsp: Corn oil,
3 tbsp: Flour,
1 quart: Chicken broth,
1 quart: Beef broth,
8 slice: French bread,
Swiss cheese, shredded
Parmesan, grated
Directions:
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 intoDutch 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
Recipe By :
Source from luhu.jp
well browned. When tender, turn heat to lowest point and sprinkle
with flour, stirring vigorously. Pour intoDutch 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
Recipe By :
Source from luhu.jp