The MBA Gourmet

by John Lipinski, MBA1


After looking over a list of foods to be avoided during a lunch time interview, I realized that I'll be missing out on some of my favorite dishes. One of the most notable is French onion soup. I can't imagine what a recruiter might have against a little stringy cheese and onion breath, but I'll stick to tradition and have my soup at home for now.

French Onion Soup

1 pound onions, sliced

2 tbs. butter

2 tsp. black pepper

1 bay leaf

1 tbs. dry sherry

3 cups beef broth

3 cups chicken broth

1 large handful of croutons

6 tbs. parmesan cheese

6 thick slices of provolone cheese

Melt the butter in a large pot and sauté the onions until they're light brown. Add the black pepper, bay leaf, and sherry, and simmer for a few minutes. Then add the beef and chicken broth. Boil for about 10 minutes. Then reduce the heat and simmer for about 10 more minutes. Next, ladle the soup into 6 bowls (be sure to remove the bay leaf). Add 1 tbs. of parmesan and a few croutons to each bowl. Finally top each bowl with a slice of provolone cheese, and place them in the broiler until the cheese is brown and bubbly. Serve hot.



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