Bennigan’s Onion Soup
Ingredients
- ½ pound Firm white onions — sliced
- ¼ 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
Instructions
- 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.
- Mix equal parts of cheese to smooth paste and spread over bread.
- Float a slice of bread atop each serving.
- Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
- Serve at once.
Notes / Tips / Wine Advice:
Leftover soup freezes well up to 6 months.
