Bennigan’s Onion Soup
A rich and hearty onion soup inspired by Bennigan’s famous recipe. This comforting dish features caramelized onions in a savory broth, topped with toasted bread and melted cheese for the perfect blend of flavors and textures.
Equipment
- wooden spoon
- ladle,
- baking sheet
- Oven-safe bowls
- Cheese grater
Ingredients
- 4 large onions thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 4 cups beef broth
- 2 cups chicken broth
- ½ cup dry white wine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 baguette sliced
- 2 cups shredded Swiss cheese
- ½ cup grated Parmesan cheese
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add the sliced onions and cook, stirring occasionally, for about 10 minutes.
- Sprinkle sugar over the onions and continue cooking for another 15 minutes until caramelized.
- Pour in the beef broth, chicken broth, and white wine.
- Stir well.
- Add Worcestershire sauce, salt, pepper, and thyme.
- Bring to a simmer and cook for 20 minutes.
- While the soup simmers, toast the baguette slices in the oven at 375°F (190°C) until golden brown.
- Ladle the soup into oven-safe bowls and place toasted baguette slices on top.
- Sprinkle shredded Swiss cheese and Parmesan cheese over the bread.
- Place bowls under the broiler until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of crusty bread or a fresh green salad for a complete meal.Wine Advice:
Pair with a dry white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir.Nutritional Information
Calories: 380 kcal | Carbohydrates: 40 g | Protein: 15 g | Fat: 18 g | Fiber: 4 g | Sugar: 7 g | Salt: 2.1 g
