Onion soup?

does anyone know the recipe for Benihana's onion soup?|||Benihana's Onion Soup





Stock:


1 chicken bone


1 beef bone


1 onion diced finely


1/2 carrot sliced


1/4 stalk celery


1/4 piece of garlic smashed


2 quarts water





Soup ingredients:


1 medium onion cut into thin slivers


sesame or vegetable oil


1 pkg. mushrooms thinly sliced


chopped green onions





Stock directions


Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.





Soup directions:


Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease.





Add onions, mushrooms, green onions to broth.|||Benihana's Onion Soup





Ingredients








Stock:


1 chicken bone 1 beef bone


1 onion diced finely 1/2 carrot sliced


1/4 stalk celery 1/4 piece of garlic smashed


2 quarts water





Soup ingredients:


1 medium onion cut into thin slivers sesame or vegetabel oil


1 pkg. mushrooms thinly sliced chopped green onions








Procedure





Stock directions


Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.





Soup directions:


Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease.


Add onions, mushrooms, green onions to broth.|||Benihana's Onion Soup





Stock:


1 chicken bone


1 beef bone


1 onion diced finely


1/2 carrot sliced


1/4 stalk celery


1/4 piece of garlic smashed


2 quarts water





Soup ingredients:


1 medium onion cut into thin slivers


sesame or vegetable oil


1 pkg. mushrooms thinly sliced


chopped green onions





Stock directions


Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.





Soup directions:


Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease.





Add onions, mushrooms, green onions to broth.|||BAKED FRENCH ONION SOUP





6 large white onions, thinly sliced


3-4 cloves garlic, finely minced


3 to 4 tablespoons olive oil


9 cups beef broth


1/4 teaspoon garlic powder


1/4 teaspoon onion powder


1/3 teaspoon ground black pepper


8 slices white bread


1 cup shredded Parmesan cheese


8 slices gruyere or provolone cheese





Preheat oven to 325掳F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.


Saut茅 sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.





Stir in beef broth and seasonings. Minor鈥檚 concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.





Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.





Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruy猫re or provolone and sprinkle with Parmesan.





Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.





Serve with additional grated Parmesan cheese for sprinkling at table.|||1 stick butter (8 Tablespoons)


8 cups onions, thinly sliced


3 Tablespoons flour


3 quarts beef stock


1 Tablespoon salt


1 teaspoon pepper


1 cup brandy


1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional


grated Gruyere cheese


grated Parmesan cheese


French bread


olive oil


Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.


In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.





When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.





When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.





this is the recipe my mum used to make onion soup and it always worked out fine