Cruise Cuisine

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

while making the French Onion soup me and my group had very few issues . I think the biggest problem I myself had was with chopping the onions They were not cut very evenly by me because I did not belive It mattered but when we tasted the soup i realized it did for the next lab i am going to pay closer attentin to this so it doesnt happen again. Through this lab I learned the importance of evenly choping/slicing/cutting vegaetables and other portions of food.