Benihana Onion Soup Recipes
BENIHANA JAPANESE ONION SOUP
Make and share this Benihana Japanese Onion Soup recipe from Food.com.
Provided by nsomniak6
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken broth and water in a large saucepan over high heat.
- Slice the white onion in half, then coarsely chop one half (save the other half for later).
- Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat.
- Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.
- When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.
- To serve soup, ladle about 1 cup of broth into a bowl.
- Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.
Nutrition Facts : Calories 492.2, Fat 39.9, SaturatedFat 6.2, Cholesterol 7.4, Sodium 1269.2, Carbohydrate 22.7, Fiber 1.5, Sugar 2.3, Protein 11.9
BENIHANA ONION SOUP
Make and share this Benihana Onion Soup recipe from Food.com.
Provided by Aussie_Ang
Categories Clear Soup
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil all stock ingredients together for 45min.
- Strain through cheesecloth or napkin.
- use only the broth. (you can simmer stock for 4-5 hrs then strain).
- Slowly cook the onion in oil until it is slightly brown and crisp.
- Drain and pat with paper towel.
- Add onions and mushrooms and shallots to broth in bowls.
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