1/2 Photos of TSR Version of Benihana Japanese Onion Soup by Todd Wilbur
Recipe created by Todd Wilbur www.TopSecretRecipes.com
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Units: US | Metric
- 1Combine chicken broth and water in a large saucepan over high heat.
- 2Slice the white onion in half, then coarsely chop one half (save the other half for later).
- 3Add 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.
- 4Slice 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.
- 5When 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.
- 6To serve soup, ladle about 1 cup of broth into a bowl.
- 7Drop 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.
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Nutritional Facts for TSR Version of Benihana Japanese Onion Soup by Todd Wilbur
Serving Size: 1 (400 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 492.2
- Calories from Fat 359
- Total Fat 39.8 g
- Saturated Fat 6.2 g
- Cholesterol 7.3 mg
- Sodium 1269.1 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 1.5 g
- Sugars 2.3 g
- Protein 11.9 g