*  Exported from  MasterCook  *
 
                           Bennigan’s Onion Soup
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
 to 6 months. Source:  Gloria Pitzer
 
 
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