Bennigan's Onion Soup(1), ►Dokumenty, E-book

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Bennigan's Onion SoupRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Soups VegetablesMeatsAmount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------------WALDINE VAN GEFFEN VGHC42A-----1/2 pound Firm white onions -- sliced1/4 cup Butter2 tablespoons Corn oil3 tablespoons Flour1 quart Chicken broth1 quart Beef broth8 slices French breadSwiss cheese -- shreddedParmesan -- gratedSaute onions in butter and oil until onions are transparent, but notwell browned. When tender, turn heat to lowest point and sprinkle withflour, stirring vigorously. Pour into Dutch oven and stir in broths.Heat thoroughly and divide among 8 oven-proof bowls. Float a slice ofbread atop each serving. Mix equal parts of cheese to smooth paste andspread over bread. Place all bowls on oven rack 4" from broiler heat andbroil until cheese melts. Serve at once. Leftover soup freezes well upto 6 months. [ Pobierz całość w formacie PDF ]

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