I love the onion soup they serve at Benihana and after a search online to find a good copy cat of the recipe, I promptly made some for tonight’s dinner. It turned out great and was really easy to prepare too! My kids complained that there was not enough for seconds. It tells me something when my kids want more. I have a feeling I will be making this again in the near future.
Meemo’s Kitchen was the website where I found the recipe. I did not make too many changes to it.
Asian Onion Soup – adapted from Meemo’s Kitchen
- 4 cups canned chicken broth
- 2 cups water
- 1/2 onion, coarsely chopped
- 1 celery stalk, cut into 4 inch stalks
- 1 large carrot, peeled and cut into chunks
- 1 teaspoon salt
- 1/2 onion, thinly sliced into rings and separated
- 1 cup milk
- 1 cup flour
- 1 cup vegetable oil, for frying
Additional ingredients for soup bowls:
- 6 medium mushrooms, thinly sliced
- 4 green onions, thinly sliced (green part only)
To make the soup: Pour the chicken broth and water in a large saucepan. Add onion, celery, carrots, and salt. Bring to a boil and then turn heat down to medium and allow to simmer for 15-30 minutes. Remove the onions, celery, and carrots from the broth.
While the soup is cooking: prepare the french fried onion rings. Dip the onion rings first in milk and then toss in flour to coat. Bring a cup of oil to temperature over high heat and fry the onions until golden brown (in batches so you don’t crowd the pan). Remove the fried onion rings with a slotted spoon and allow them to drain on paper towels.
To serve: Place slices of fried onion rings in bottom of bowl along with a few green onion slices and sliced mushrooms. Pour broth over them with a ladle. Enjoy!