Bennigan’S Onion Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bennigan’S Onion Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bennigan’S Onion Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 Tblspn. oil
• 3 Tbspn butter
• 5 cups thinly sliced onions
• 1/2 tspn sugar
• 2 1/2 qts. beef broth
• 1/2 cup dry white wine
• salt and pepper to taste
• 8 slices French bread
• 2 cup grated Gruyere cheese
• 1. Heat the oil in a 5 qt. pan.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Add butter and let melt

Step 2: Technique & Execution

Add onions and cook slowly covered for 10 minutes over low heat. 3

Step 3: Technique & Execution

Add sugar and salt

Step 4: Technique & Execution

Cook until onions are caramelized and brown colored. 4

Step 5: Technique & Execution

Add wine and cook 5 more minutes, still over low heat. 5

Step 6: Technique & Execution

Simmer uncovered for 30 minutes. 6