Bennigan's Onion Soup

* Exported from MasterCook *

BENNIGAN'S ONION SOUP

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Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
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

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

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