Hey there, friends! So, I gotta tell you… I really love Benihana. I mean, who doesn’t, right? The show, the food, the fun-it’s all just so cool. Every time I go, I get super excited. And you know what? One of my favorite parts is that little bowl of soup they bring out before the meal starts. It’s warm, tasty, and just makes you feel cozy inside.
So today, guess what we’re making? Yep, that soup recipe! The Benihana French Onion Soup Recipe. It’s super simple to make, and you don’t need anything fancy. Just a few veggies, some broth, and boom-you’re on your way to slurping up something really yummy. If you liked my other Benihana recipes, like the salad dressing or the dipping sauces, you’re gonna love this one too.
Okay, let’s not wait anymore. Let’s grab our stuff and get cooking. This soup is warm, light, and oh-so-good. You’ll feel just like you’re at the restaurant. Let’s do it!
What Makes This Benihana French Onion Soup So Delicious?
What makes this Benihana French Onion Soup so incredibly delicious? Honestly, it’s all about simplicity and balance. The ingredients aren’t fancy-just chicken broth, fresh veggies, a handful of mushrooms, and a few seasonings-but when they simmer together, magic happens. The broth becomes rich and savory, layered with flavor from the onions, celery, and carrots. It’s comforting in the best way, like a warm hug in a bowl.
Another reason it hits so perfectly? The textures. Just when you think it’s all about that clear, golden broth, you get a little surprise-those crisp French fried onions on top. They add a salty crunch that makes every spoonful more exciting. And the fresh mushrooms and shallots stirred in at the end? They keep things feeling fresh and slightly earthy.
Finally, this soup nails the experience. It feels like sitting at a teppanyaki table, watching the chef flip spatulas, and knowing that the main event is coming-but first, a soul-soothing appetizer. That nostalgic connection, paired with the clean, savory flavors, is what makes this soup not just good, but unforgettable.
Ingredients Required for Benihana French Onion Soup Recipe
Here’s the list of Ingredients you’ll need to make this Benihana French Onion Soup
- 4 cups chicken broth (plus extra in case of spills!)
- 2 cups water
- 1 medium onion, thinly sliced
- ¼ cup carrots, chopped
¼ cup celery, chopped - 2 tablespoons shallots, thinly sliced
- A handful of sliced mushrooms (white button or shiitake work great)
- A pinch of salt, to taste
- Optional: A dash of soy sauce (for deeper color and umami)
- French fried onions (store-bought or homemade, for garnish)
Kitchen Tools You’ll Need
- Medium to large soup pot
- Fine mesh strainer or colander
- Sharp knife and cutting board
- Measuring cups
- Stirring spoon
- Ladle
- Optional: Black serving bowls (for that restaurant-style look)
Prep Time: 10 minutes
Cook Time: 25 minutes
Recipe for Benihana French Onion Soup
Simply follow the steps given below to make your Benihana French Onion Soup at home
Step 1: Simmer the Broth Base
In a large pot, pour in chicken broth and water. Bring it to a gentle boil over medium-high heat. If your measuring cup is cracked (like mine was!), just keep adjusting until you’ve got the right amount.
Add in your onions, carrots, celery, and a pinch of salt. Let everything come up to a rolling boil.
Step 2: Reduce and Simmer
Once boiling, reduce the heat to low and simmer for about 10–12 minutes. This gives the vegetables time to release their flavor into the broth.
Step 3: Strain the Soup
Carefully strain out all the vegetables. You want only the broth here-no chunky bits. Rinse the pot if needed, then pour the clear, golden broth back in.
Step 4: Final Simmer
Return the pot to low heat and let the broth simmer for another 5 minutes. This helps bring all the flavors together.
Step 5: Finish with Fresh Add-Ins
Drop in a few slices of fresh mushrooms and shallots right before serving. These don’t need to cook much-they’ll soften just from the heat of the broth.
Step 6: Garnish and Serve
Ladle the soup into bowls (black ones if you want that Benihana look). Top with a handful of French fried onions for that signature crunch.
If the color seems lighter than what you remember from the restaurant, a tiny splash of soy sauce will darken it up and add extra depth. Totally optional, but highly recommended.
Some Tasty Ways To Customize and Serve This Benihana French Onion Soup
1. With Homemade Hibachi Fried Rice
Trust us-this soup and fried rice are a match made in teppanyaki heaven. We usually make the fried rice on a flat griddle or big skillet, loaded with scrambled egg, veggies, and a splash of soy sauce. The clean, clear soup cuts through the richness perfectly.
2. Paired with Grilled Teriyaki Chicken
Something about sipping this soup while your chicken caramelizes on the grill just feels right. We drizzle our teriyaki chicken with a little extra glaze and serve it with a side of steamed broccoli or snow peas.
3. Served as a Light Lunch with a Salad
On warm days, we love this soup with a chilled salad-especially if we’re using our copycat Benihana ginger salad dressing. It’s fresh, balanced, and light but totally satisfying.
4. Alongside a Sushi Platter
Okay, hear us out-on Friday nights, we like to order or make a few simple sushi rolls (avocado, cucumber, spicy tuna) and serve this soup as a warm-up act. The contrast of warm broth and cool sushi is surprisingly addictive.
5. Topped with Extra Mushrooms and a Dash of Soy Sauce
We’ve learned over time that adding a few extra mushrooms (sometimes even sautéed in a touch of butter or sesame oil first) takes this soup to the next level. A small dash of soy sauce deepens the flavor and adds a restaurant-style finish.
6. With a Side of Potstickers or Gyoza
Pop some frozen dumplings into a pan and serve them with a soy-vinegar dipping sauce. This combo makes for an easy, comforting dinner when you don’t feel like cooking too much but still want something that feels special.
7. As a Starter for a Teppanyaki-Inspired Dinner Party
Whenever we have friends over and want to impress, we start the meal with this soup. It sets the tone immediately and makes everyone feel like they’re getting the full Benihana experience-right at home.
8. Served with a Tempura Appetizer
We’ve served this soup alongside crispy shrimp or veggie tempura, and the contrast in textures is so satisfying. A little crunch from the tempura, followed by a clean spoonful of broth? Chef’s kiss.
9. Accompanied by a Small Bowl of Noodles
Sometimes we’ll make a tiny bowl of soba or udon noodles, seasoned lightly with sesame oil and green onions, and pair that with the soup. It turns into a simple but deeply cozy meal-great for lazy Sundays.
10. As a Comforting Midnight Snack (No Judgment!)
Not going to lie-we’ve warmed up a mug of this soup late at night when we wanted something light but soothing. Add a few fried onions on top and sip it like tea. It’s like a warm hug in a bowl.
Some Tips on This Benihana French Onion Soup Recipe
1. Wash your veggies first.
Give your carrots, celery, and onions a little rinse before cutting. Clean food is happy food!
2. Be careful with sharp knives.
Ask a grown-up for help when slicing the veggies. Safety first!
3. Pour slowly.
When you pour the chicken broth or water, do it slow and steady so you don’t spill.
4. Let it boil, then turn it down.
Watch for bubbles! Once it boils, turn the heat lower so it cooks just right.
5. Don’t forget to stir.
Give the pot a gentle stir now and then so the veggies cook evenly.
6. Take out the veggies.
After cooking, you don’t eat the veggies in this soup. Use a strainer or spoon to take them out.
7. Add mushrooms last.
Put the mushrooms in at the very end. They don’t need much cooking time.
8. Taste before serving.
Let the soup cool a little, then taste it. Add a pinch of salt if it needs more flavor.
9. Add crunchy onions on top.
French fried onions make the soup super yummy and crunchy. Sprinkle them on last!
10. Use a grown-up’s help.
This soup is fun to make, but hot pots and knives need adult help. Always cook together with someone!
Storage Guide and Reheating Instructions for Benihana French Onion Soup
Store Benihana French Onion Soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over low heat until hot, or microwave in 30-second intervals, stirring between each. Add fresh mushrooms and fried onions just before serving for best texture and flavor. Avoid freezing, as it may affect the broth’s clarity.
Benihana French Onion Soup Recipe
So today, guess what we’re making? Yep, that soup! The onion soup from Benihana. It’s super simple to make, and you don’t need anything fancy.
Ingredients
- 4 cups chicken broth plus extra in case of spills!
- 2 cups water
- 1 medium onion thinly sliced
- 1/4 cup carrots chopped
- 1/4 cup celery chopped
- 2 tablespoons shallots thinly sliced
- A handful of sliced mushrooms white button or shiitake work great
- A pinch of salt to taste
- Optional: A dash of soy sauce for deeper color and umami
- French fried onions store-bought or homemade, for garnish
Instructions
- Step 1: Simmer the Broth Base
In a large pot, pour in chicken broth and water. Bring it to a gentle boil over medium-high heat. If your measuring cup is cracked (like mine was!), just keep adjusting until you’ve got the right amount.
Add in your onions, carrots, celery, and a pinch of salt. Let everything come up to a rolling boil.
Step 2: Reduce and Simmer
Once boiling, reduce the heat to low and simmer for about 10–12 minutes. This gives the vegetables time to release their flavor into the broth.
Step 3: Strain the Soup
Carefully strain out all the vegetables. You want only the broth here-no chunky bits. Rinse the pot if needed, then pour the clear, golden broth back in.
Step 4: Final Simmer
Return the pot to low heat and let the broth simmer for another 5 minutes. This helps bring all the flavors together.
Step 5: Finish with Fresh Add-Ins
Drop in a few slices of fresh mushrooms and shallots right before serving. These don’t need to cook much-they’ll soften just from the heat of the broth.
Step 6: Garnish and Serve
Ladle the soup into bowls (black ones if you want that Benihana look). Top with a handful of French fried onions for that signature crunch.
If the color seems lighter than what you remember from the restaurant, a tiny splash of soy sauce will darken it up and add extra depth. Totally optional, but highly recommended.
Video
Notes
Common Queries on This Benihana French Onion Soup Recipe
Here, we’ve got you covered with some common questions about the Benihana French Onion Soup that people often ask.
1. What is in Benihana onion soup?
Benihana’s onion soup is deceptively simple! From our experience recreating it, the ingredients include a clear chicken broth base, onions, carrots, celery, shallots, mushrooms, and a touch of salt. The secret to getting that authentic flavor is in simmering the vegetables just long enough to extract all that savory goodness-then straining them out to keep the broth nice and clear. And don’t forget the French fried onions on top-they’re the signature garnish!
2. What is the secret ingredient in French onion soup?
Traditionally, the secret weapon in French onion soup is caramelized onions cooked low and slow, plus a splash of dry wine or brandy for depth. But in this Benihana-style version, the magic is in the simplicity. The broth gets all its flavor from fresh vegetables simmered together-no wine, no cheese, no crouton. If we had to choose a “secret ingredient” for this recipe, it’s actually the shallots and mushrooms added right at the end-they bring a soft bite and that extra restaurant-style flavor.
3. What are the ingredients of French onion soup?
Classic French onion soup includes: Yellow or sweet onions (heavily caramelized), Beef broth (sometimes a mix of beef and chicken), Dry white wine or sherry, Butter and flour (to help thicken), Gruyère or Swiss cheese, Toasted bread or crouton on top
Benihana’s version is quite different-it’s a clear onion-based broth, no cheese, no wine, and no bread. More of a light appetizer soup than a hearty meal.
4. What is the difference between onion soup and French onion soup?
Great question! In our experience: French onion soup is hearty, rich, and typically served with melted cheese and bread. It’s made with caramelized onions, beef broth, wine, and baked under a broiler.
Benihana’s onion soup, by contrast, is light and clear. It uses chicken broth and simply simmered vegetables, then strained for a clean broth with sliced mushrooms and fried onions added at the end. So it’s more like a Japanese twist on the French concept-less indulgent, more refreshing.
5. Can I use homemade broth instead of store-bought?
Absolutely-and if you have it, do it. Homemade chicken broth will give this soup an even deeper, cleaner flavor. We’ve made it both ways, and while good store-bought broth works in a pinch, homemade broth makes it restaurant-quality.
6. Can I make Benihana onion soup ahead of time?
Yes, you can! We often make the broth a day ahead and refrigerate it. Just strain the vegetables, cool the broth, and store it in an airtight container. Reheat it gently on the stove and add the mushrooms, shallots, and French fried onions right before serving.
7. Do I need a black bowl like they use at Benihana?
Nope, it’s just for presentation-but it does help give the soup that dark, rich look. When we used a white bowl, the broth had a more yellowish tint, which is totally normal. If you’re going for the full aesthetic, use a black or dark-colored bowl-or add a tiny splash of soy sauce for color (not too much!).
8. What kind of mushrooms should I use?
We’ve tested this with both white button mushrooms and shiitake mushrooms. Both work great, but we lean toward white button mushrooms for a cleaner flavor that matches what you get at the restaurant. Just slice them thin and add at the end-they’ll soften right in the hot broth.
9. Is this soup vegetarian?
As written, no-it uses chicken broth. But you can easily make it vegetarian by swapping in vegetable broth. The flavor profile changes slightly, but with a well-made veggie broth and fresh produce, it still tastes great.
10. Can I freeze this soup?
Yes, but only the strained broth-skip the mushrooms and fried onions until you’re ready to serve. We’ve frozen the broth for up to a month with no problem. Just thaw, reheat gently, and finish with fresh toppings.
This Benihana French Onion Soup is light, aromatic, and absolutely packed with umami-everything you want in a pre-dinner appetizer. It might look simple, but that’s the beauty of it. It’s all about depth of flavor and perfect balance.
Try it out and let me know how yours turns out! Don’t forget to check out my other Benihana recipes if you’re planning a full teppanyaki night at home. Until next time—keep your ladles handy and your burners low.
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Delicious and simple recipe
surely it is
Thanks for sharing the recipe
Welcome will