Bennigans Onion Soup Recipes

BENNIGAN'S ONION SOUP RECIPE

Steps:

• Sauté onions in butter and oil until onions are transparent, but not well-browned. When tender, turn heat to lowest point.
• Sprinkle with flour, stirring vigorously.
• Pour into Dutch oven.
• Stir in broths.
• Heat thoroughly.
• Divide among 8 oven-proof bowls.
• Mix equal parts of cheese to a smooth paste. Spread over bread.
• Float a slice of bread atop each soup serving.
• Place all bowls on oven rack 4-inches from broiler heat.
• Broil until cheese melts. Serve at once.
• Leftover soup freezes well up to 6 months.

BENNIGAN'S ONION SOUP

Steps:

• 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 ofbread 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.

BENIHANA JAPANESE ONION SOUP

Steps:

• Combine chicken broth and water in a large saucepan over high heat.
• Slice the white onion in half, then coarsely chop one half (save the other half for later).
• Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat.
• Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.
• When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.
• To serve soup, ladle about 1 cup of broth into a bowl.
• Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.

COPYCAT BENNIGAN'S POTATO SOUP-LIGHTENED VERSION

Steps:

• Preheat oven to 400°F.
• Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
• Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.
• Melt butter in a large stockpot over medium-low heat.
• Add onions and garlic, cover and let sweat 10 minutes, or until soft- but not brown.
• Add 2/3 of the potatoes and mash using a potato masher right in the pot.
• Add chicken broth, milk, and season to taste with salt & pepper.
• Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.
• Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.
• Ladle into serving bowls and garnish with any or all of the optional toppings.

BENIHANA ONION SOUP

Steps:

• Boil all stock ingredients together for 45min.
• Strain through cheesecloth or napkin.
• use only the broth. (you can simmer stock for 4-5 hrs then strain).
• Slowly cook the onion in oil until it is slightly brown and crisp.
• Drain and pat with paper towel.
• Add onions and mushrooms and shallots to broth in bowls.

BENNIGAN'S BAKED MONTE CRISTO SANDWICH

Steps:

• Preheat oven to 450ºF.
• Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
• In pie plate beat eggs, milk, and dry soup mix until well blended.
• Dip each sandwich into egg mixture, spooning onion pieces onto bread.
• Make sure all egg mixture is used.
• Place butter in 15 x 10-inch jellyroll pan.
• Set in oven a couple of minutes to melt butter.
• Carefully place sandwiches in pan and drizzle any remaining egg mixture over them.
• Bake 5 minutes.
• Carefully turn sandwiches and continue baking until golden brown.