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Bennigan's Grill & Tavern-style French Onion Soup

French Onion Soup
  • 1/2 lb firm white onions, sliced
  • 1/4 cup butter
  • 2 Tbsp corn oil
  • 3 Tbsp flour
  • 1 quart chicken broth
  • 1 quart beef broth
  • 8 slices French bread
  • shredded Swiss cheese
  • grated parmesan

Sauté 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. 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-inches from broiler heat and broil until cheese melts. Serve at once.

Leftover soup freezes well up to 6 months.

Executive Chef Michael Cloutier of Atlantis, Paradise Island, Bahamas