Benihana Onion Soup Recipes

BENIHANA JAPANESE ONION SOUP

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.

COPYCAT BENIHANA ONION SOUP RECIPE

Steps:

• Combine water and chicken broth in a pan over high heat.
• Add the chopped onion, carrot, celery, and ¾'s of the mushrooms to the pan and bring to a boil.
• Reduce heat and simmer for 10 minutes, until onions start to become translucent.
• Heat 1 cup of vegetable oil in a small pan over medium heat.
• Dip the thin onion slices into milk, then coat with the flour.
• Fry the breaded onions until golden brown. Drain on a paper towel.
• When the soup has simmered for 10 minutes, use a fine mesh sieve to strain the vegetables out of the broth and toss them out.
• Pour the broth back into the pan and keep it over low heat.
• Add salt and green onions. Stir to combine.
• To serve: Add remaining ¼'s of the mushrooms into the bowl, pour broth, and add a few pieces of fried onion.

BENIHANA ONION SOUP

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.