Benihana Shrimp Sauce Recipe

• 1/2 lb Hard white onions sliced
• 1/4 c. Butter
• 2 Tbsp. Corn oil
• 3 Tbsp. Flour
• 1 quart Chicken broth
• 1 quart Beef broth
• 8 slc French bread Swiss cheese -- shredded Parmesan -- grated

1. Saute/fry onions in butter and oil till onions are transparent, but not well browned.
2. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
3. Pour into Dutch oven and stir in broths.
4. Heat thoroughly and divide among 8 oven-proof bowls.
5. Mix equal parts of cheese to smooth paste and spread over bread.
6. Float a slice of bread atop each serving.
7. Place all bowls on oven rack 4" from broiler heat and broil till cheese melts.
8. Serve at once.
9. Leftover soup freezes well up to 6 months.

white onions, butter, corn oil, flour, chicken broth, broth, swiss cheese

Taken from cookeatshare.com/recipes/benihana-shrimp-sauce-83491 (may not work)