How to make it

  • 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.

Reviews & Comments 4

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  • dottiet 11 years ago
    I'm with you Michael...don't care what it is called (Just what I was told! LOL!) But if it is called ONION SOUP I'll stand in line most anyplace for a bowl of it. (wink)

    Thanks Michael! Thanks Cooper for your comment too!
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    " It was excellent "
    trigger ate it and said...
    Bennigans Onion Soup -copycat a great recipe whatever the name is.

    Thank you Dottie
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  • cooper 12 years ago
    Bennigan's (S&A Restaurant Group, Dallas) actually published a recipe book back in 1989. It is named Escape From The Everyday. It has 216 pages and I have a copy. Sorry, this recipe may be very, very good, but it isn't Bennigan's. The Bennigans recipe uses Spanish yellow onions, cooking sherry, white pepper, beef base and Provolone cheese. It is topped with Holland rusks. I'll try posting it soon.
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  • kismet 12 years ago
    Dottie,this looks and sounds so good.Thank-you for the recipe
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