Bennigan's Onion Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Firm white onions - sliced
1/4 cup	49g / 1.7oz	Butter
2 tablespoons	30ml	Corn oil
3 tablespoons	45ml	Flour
1		Chicken broth
1		Beef broth
8		French bread
		Swiss cheese - shredded
		Parmesan - grated

Recipe 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. 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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