Two Bennigan's Restaurant Recipes


Bennigan's is an Irish-American Grill & Tavern well-known for his or her meals and fun, informal atmosphere.  Its menu is loaded with healthy salads, good collection of burgers, steak and rooster entrees, sandwiches and desserts.  Whatever you go to one among their places within the US, Cyprus, El Salvador, Greece or elsewhere, you possibly can take pleasure in nice, inventive food.  Let me share with you two copycat recipes from their in depth menu.  

Bennigan's Onion Soup

1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
three tablespoons Flour
1 quart Hen broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated

Saute onions in butter and oil until onions are clear, however not
effectively browned. When tender, flip warmth to lowest level and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat completely and divide amongst eight oven-proof bowls. Combine equal elements of
cheese to easy paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler warmth
and broil until cheese melts. Serve at once. Leftover soup freezes
properly as much as 6 months.


Bennigan's Scorching Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice tremendous
2 cups Water
1/2 cup Honey
1/2 cup Purple wine vinegar
2 tablespoons Dijon mustard
1 half of tablespoons Cornstarch
1 tablespoon Tabasco (non-obligatory)

Place the bacon grease in a saucepan over medium-excessive heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and purple wine vinegar. Using a wire whisk,
mix the ingredients well.

Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir collectively
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and involves a boil. Take away
from heat and store in refigerator till needed. To reheat use a
double boiler.