Bennigan’s is an Irish-American Grill & Tavern famous for their food and pleasurable, casual atmosphere. Its menu is loaded using beneficial salads, nice kind of burgers, steak and chicken entrees, sandwiches and desserts. Whatever you go to one of their locations inside the US, Cyprus, El Salvador, Greece or elsewhere, you be able to enjoy wonderful, creative food. Allow me share with you two copycat recipes from their wide menu.
Bennigan’s Onion Soup
1/2 pound Firm white onions — sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese — shredded
Parmesan — grated
Saute onions in butter and oil until onions are transparent, but not well browned. When tender, twist heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof dishes. Mix equal parts of cheese to smooth paste and spread higher than bread. Glide a slice of bread atop all serving. Place each bowls on oven rack 4″ from broiler heat
and broil pending cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
Bennigan’s Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease inside a saucepan on top of medium-high heat.
Add the onions and saute until the onions start to blacken. Even as the onions are carmelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk fit. Following the onions have carmelized, add the Dijon mustard to the onions and stir equally with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix.
Continue stirring pending mix thickens and comes to a boil. Get rid of from heat and store in refigerator awaiting needed. To reheat handling a
double boiler.
