Emily's Cooking Blog

1/4 c. butter

4 c. thinly sliced onion

1 lt beef broth

1/4 tsp. salt

6 slices French bread, 1 inch thick

2 tbsp. grated Parmesan cheese

2 pkgs. (1 oz. size) process Gruyere cheese, grated

1. In hot butter in large kettle, saute onion until golden, about 8 minutes.

2. Add beef broth and salt; bring to boiling. Reduce heat and simmer, covered, 30 minutes.

3. Meanwhile, toast bread on both sides in broiler. Sprinkle one side with Parmesan and Gruyere cheese; broil just until cheese is bubbly, about 1 minute.

4. To serve: Pour soup into individual soup bowls. Float toast, cheese side up, on soup.

Makes 6 servings.

Source: Miller Cafeteria

On Friday we made French onion soup. This was our first soup as well as our first lab that we did together as a group, so we were presented with quite a challenge. A good part of the experience was that everyone in my group got along and worked well together while making the soup. Roles were divided evenly and for the most part everyone knew what they were doing. Something that did not go quite as well was the clean-up at the end. It took long enough that I was almost late to my next class. If I were to do things differently I would make sure that everything gets properly cleaned, dried and put away as soon as it’s finished being used. Something I learned in class that was very important to the recipe was that the onions must be sliced to same size so they are cooked evenly. This was useful to know because had it not been mentioned, chances are we would have had varying sizes and ended up with some overcooked and undercooked onions. I enjoyed making this soup, but I think I would have liked the taste a bit better had we got to also try it with the cheese and bread that is listed in the recipe.