Tsr Version Of Benihana Japanese Onion Soup By Todd Wilbur

Recipe created by todd wilbur www.topsecretrecipes.com

Combine chicken broth and water in a large saucepan over high heat.

Slice the white onion in half , then coarsely chop one half.

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 and a couple pinches of diced green onion.

When t.

canned chicken broth, water, white onion, carrot, celery, salt, vegetable oil, milk, all-purpose flour, mushrooms, green onions