Bennigan's Onion Soup Recipe

• 3 x Large eggs
• 6 ounce shredded monterey jack cheese
• 6 ounce shredded colby cheese
• 1 x 16 ounce. box frzn minced broccoli, thawed, liquid removed and dry
• 2 1/2 ounce bacon pcs
• 1/2 ounce diced yellow onion
• 1 ounce all purpose flour Italian bread crumbs as needed

1. Drain thawed broccoli thoroughly by pressing through a strainer.
2. Beat Large eggs in a mixing bowl with a whisk till well blended.
3. Place all the ingredients into a plastic container, except the bread crumbs.
4. Stir together with a spatula till thoroughly combined.
5. Refrigerat mix for about 1 hour.
6. This will help to bind the mix making preparation much easier.
7. Heat about 4 c. oil in a fryer or possibly deep pan for frying at 350F.
8. Set up a shallow pan with bread crumbs.
9. Scoop about 1/2 ounce.
10. portion of the broccoli mix into the bread crumbs.
11. Form each portion into a ball and coat it well.
12. Place broccoli bites into the fry basket or possibly frying pan.
13. Make sure they don't stick together.
14. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil.
15. Serve with: HONEY MUSTARD DRESSING 3/4 c. lowfat sour cream 1/3 c. mayonnaise 1/3 c. dijon mustard 1/3 c. honey 1 Tbsp.
16. + 1 teaspoon lemon juice In a mixing bowl, combine lowfat sour cream, mayonnaise and mustard.
17. Blend thoroughly using a whisk.
18. Slowly pour in the honey and lemon juice, continue mixing till smooth and well combined.

eggs, cheese, colby cheese, broccoli, bacon, yellow onion, bread crumbs

Taken from cookeatshare.com/recipes/bennigan-s-onion-soup-83531 (may not work)