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How to Cook Benihana Japanese Onion Soup with a Crockpot
Ever wonder how they make that yummy Benihana onion soup. I just can't get enough of it. I have found that the crock pot might be the best way to replicate it. I think it's because it slow cooks the soup and just keeps all the flavor.
- 5 cups water
- 1 white onion
- 1/2 cup carrots, chopped
- 1/2 celerry stick, chopped in big pieces
- 2 tsp Chicken bouillon seasoning, flavor to your tast
- 1 tsp salt
- 1 cup vegaetable oil
- all- purpose white flour
- 1/3 cup milk
- mushrooms, thinly sliced
- green onions, chopped
In the crock pot put together the water, salt, and chicken bouillon season. Add carrots, and celery stalk to the broth. Cut the white onion in half and dice half of the onion. The other half of the onion set aside for later. Cover the crock pot and let it cook for 2 hours on high and then 2 hours on low. Once the flavors begin to settle you can taste the broth and adjust the salt to your preference. When the soup is done set crock pot to "warm".
Cut the other half of the onion into thin pieces. Dip them in the milk and then toss in the flour until coated. Then, fry them in oil till golden brown. Strain the veggies out of the broth. Next, serve soup in a bowl, and add thinly sliced mushrooms, green onions, and add a few fried onions.