Bennigan's Onion Soup

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups Vegetables

Meats



Amount Measure Ingredient -- Preparation Method

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-----WALDINE VAN GEFFEN VGHC42A-----

1/2 pound Firm white onions -- sliced

1/4 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



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