*  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   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
   
   Recipe By     :
  
 
 
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