วันพฤหัสบดีที่ 15 มีนาคม พ.ศ. 2555

Bennigan's Onion Soup

Bennigan's Onion Soup
Yield: 8 Servings
1/2 lb Firm white onions,sliced
1/4 c Butter
2 T Corn oil
3 T Flour
1 qt Chicken broth
1 qt Beef broth
8 French Bread,Slices
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 8oven-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. r

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