Ingredients for Benihana Onion Soup
- Chicken Carcass
- Beef Bone
- 3 large yellow onions, thinly sliced
- Celery
- 1/2 cup water
- Carrot
- Garlic Clove
- 1/2 cup sliced fresh mushrooms
- Sesame Oil
- 1/2 cup sliced shallots
- 2 (10.5 ounce) cans condensed beef broth
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons vegetable oil
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How to Make Benihana Onion Soup
- **Prepare the Broth:** In a large pot, combine 6 cups beef broth, 2 cups water, 1 teaspoon soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.
- **Strain the Broth:** Carefully pour the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Discard the solids.
- **Caramelize the Onions:** While the broth simmers, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 3 large yellow onions, thinly sliced, and cook, stirring occasionally, until deeply golden brown and caramelized (about 20-25 minutes).
- **Prepare Mushrooms & Shallots:** Sauté 1 cup sliced mushrooms and 1/2 cup sliced shallots in the skillet with the onions during the last 5-10 minutes of their cooking time, until softened.
- **Drain Excess Oil:** Remove the onions, mushrooms, and shallots from the skillet and drain on paper towels to remove excess oil.
- **Assemble the Soup:** Ladle the strained broth into individual bowls. Top each bowl with the caramelized onions, mushrooms, and shallots. Serve immediately and enjoy the authentic Benihana experience!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
11g
Carbs
10g
