Try this Bennigan's Onion Soup recipe, or contribute your own.
Suggest a better descriptionSaute onions in butter and oil until onions are transparent , but not well browned. When tender, turn heat to lowest point and spirnkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowl on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
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Serving Size: 1 Serving (2376g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3146 | ||
Calories from Fat: 2437 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 270.8g | 361 % | |
Saturated Fat 75.8g | 379 % | |
Monounsaturated Fat 124.5g | ||
Polyunsanturated Fat 54.4g | ||
Cholesterol 258.9mg | 80 % | |
Sodium 7790.2mg | 269 % | |
Potassium 1153.7mg | 30 % | |
Total Carbohydrate 143.4g | 42 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 137.8g | ||
Protein 45.4g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3146
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