Two Bennigan's Restaurant Recipes7805535

Allow me to reveal to you two copycat recipes from their extensive selection. 

Bennigan's is definitely an Irish-American Grill & Tavern well-known for their food and fun, informal setting. Its menu is packed with healthy soups, wonderful selection of steak, burgers and chicken entrees, snacks and desserts. Whatever you go to one of their places in america, Cyprus, El Salvador, Greece or elsewhere, you can enjoy great, creative food. I want to reveal to you two copycat recipes from their extensive selection. Visit this website [http://www.thegreatsteak.com/ jump button] to check up how to acknowledge this belief. 

Bennigan's Onion Soup 

1/2 lb Firm white onions -- sliced 

1/4 cup Butter 

2 tablespoons Corn gas 

3 tablespoons Flour 

1 quart Chicken broth 

1 quart Beef broth 

8 slices French bread 

Swiss cheese -- shredded 

Parmesan -- grated 

Saute onions in oil and butter until onions are transparent, however not 

well browned. My co-worker learned about [http://www.thegreatsteak.com/ the best] by searching Yahoo. When soft, turn heat to lowest position and sprinkle with 

flour, stirring vigorously. Pour into Dutch oven and stir in broths. 

Heat carefully and divide among 8 oven-proof dishes. Mix equal areas of 

cheese to easy paste and spread over bread. Move a piece of 

bread atop each serving. Position all plates on oven rack 4" from broiler heat 

and broil until cheese melts. Serve at the same time. [http://www.thegreatsteak.com/ Great Steakhouse] contains further concerning how to provide for this thing. Remaining soup freezes 

well around a few months. 

Bennigan's Hot Bread Dressing 

2 ounces Bacon fat 

1/4 pound Red onion, chop good 

2 cups Water 

1/2 glass Honey 

1/2 cup Dark wine vinegar 

2 tablespoons Dijon mustard 

1 1/2 tablespoons Cornstarch 

1 tablespoon Tabasco (optional) 

Place the bacon grease in a over medium-high heat. 

Add the onions and until the onions begin to blacken saute. While 

the onions are carmelizing, in a bowl spot the water 

honey, pepper sauce, and red wine vinegar. Employing a wire whisk, 

Combine the ingredients well. 

Add the cornstarch and whisk well. After the onions have 

carmelized, add the Dijon mustard to the onions and stir together 

with a rubber spatula. Put the water, vinegar, pepper sauce 

honey and cornstarch to the onions and mustard and mix. 

Keep on mixing until combination thickens and comes to a boil. Eliminate 

from store and heat in refigerator until needed. To reheat work with a 

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