Bennigan's Onion Soup

By Gilmore

Ingredients

• 1/2 1/2 1/2 pound Firm white onions −− sliced
• 1/4 1/4 1/4 cup Butter
• 2 2 2 tablespoons Corn oil
• 3 3 3 tablespoons Flour
• 1 1 1 quart Chicken broth
• 1 1 1 quart Beef broth
• 8 8 8 slices French bread
• Swiss cheese −− shredded
• Parmesan −− grated

Details

Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from google.com

Preparation

Step 1

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. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. 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.