Quartered Canola *Bennigan’s Onion Soup

Quartered Canola *Bennigan’s Onion Soup

Ingredients:
1 large onion, quartered and sliced
1/4 cup butter
2 tablespoons canola oil
3 tablespoons flour
4 cups chicken broth
4 cups beef broth
8 slices from a crusty baguette

Directions:
shredded Mozzarella cheese or Swiss cheese
grated Parmesan cheese
1. In a Dutch oven, slowly sauté onions in butter and oil until onions are transparent and turning yellow, but not
browned. When tender, turn heat to lowest setting and add flour, stirring until well blended.
2. Add chicken and beef broths; heat through. Divide among 8 oven safe bowls.
3. Place a slice of bread on each bowl of soup. Sprinkle equal amounts of the cheeses over bread slices.
4. Place all bowls on oven rack 4 inches from heat and broil until cheese melts. Serve hot.
Serves 8
RecipeSecrets.net tip: If you’re not serving 8, don’t worry. Soup
can be kept in the freezer for several months and still remain fresh
for reheating.
15
*Boston Market Creamed Spinach