Cooking with Asia

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

 This being our first cooking lab I was very excited to make this soup. On the television I've always seen french onion soup being made and it always looked so good. So I was pretty excited to learn how to make such a delicious soup. In the kitchen it was the first time my kitchen ever worked together and I have to say we did very well. The thing that we did best was being able to cut the onions consistently and I think we really made the carmelized onions perfectly. For our first time working together I'm glad that we were able to communicate and make the soup so good. The downfall of our first time in the kitchen was that we weren't able to finish our soup in time and we had to stay longer to clean our kitchen and finish up. We worked and at the end we ran out of time but since it was our first cooking lab we knew for the next time that we would have to work more efficiently. If I were to make this again I'd want to make the complete recipe and be able to add the cheese toast on top but the soup still taste and smelt really good. Something in class that really helped me to be successful in the first cooking lab was that you should know how to hold a knife properly. Before I've never really cut onions before and I'm glad that my prior knowledge helped to make the soup a success.