Monthly Archives: December 2013

I chose to make barbecue sauce for my sauce because I really like it and I put it on almost everything I eat. I chose to make the French onion soup because I’m not a big fan of soups but I really like French onion soup and plus the last true French onion soup I had was not very good. Also, I decided to make the parmesan chicken because I had tried the same recipe in my culinary class and I loved it.


When I look back on everything I made I realized that I actually didn’t learn much. But I did learn one very important thing, what I learned is that whenever you make a mistake when cooking (trust me I’ve made plenty) that most of the time there is usually always a way around it whether it’s adding more ingredients to even things out or whether it’s using an alternative when you don’t have enough of an ingredient.

A couple weeks ago, I made French onion soup and I thought it actually turned out really good my mom was really impressed and my dad who doesn’t like onions especially when there are big strips like that, ate it and said he liked it! This is something that I would definitely make again.

Here is the recipe for the soup.

French Onion Soup


  • 1 1/2 pounds onions, thinly sliced (6 cups)
  • 1/4 butter or margarine
  • 3 10 1/2-ounce cans condensed beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • Dash pepper
  • 6 to 8 slices French bread or hard rolls, toasted
  • Grated parmesan cheese


1. In a covered 3-quart saucepan cook onions in butter about 20 minutes or till tender.


2. Add condensed beef broth, Worcestershire, salt and pepper; bring to a boiling.


3.For the bread:

Sprinkle toasted bread with parmesan cheese; place under broiler till cheese is lightly browned.

4. Ladle soup into bowls and float bread stop.

Serves 6 to 8.

Here is what the finished product looked like.

IMG_0710[1] IMG_0711[1] IMG_0712[1] IMG_0713[1] IMG_0714[1] IMG_0716[1]

I also made the bread a little differently. Instead of just adding parmesan cheese, I also added a black diamond Italian cheese blend and it tasted really good. It was a good way to use the cheese because we had bought the cheese for the project but we didn’t know what for!

Overall the soup was a success but there were a few problems along the way. The recipe called for 3 cans of beef broth and we only had two so we had to take beef broth powder and mix it with hot water. So I don’t think there was the right amount of beef broth in the soup but it still tasted good. Also the piece of bread I had in the soup was a little bit too small so I would try to avoid those problems next time!

Ok so now on to my parmesan chicken. It didn’t turn out the way I wanted it to be, but I still really liked it and I will definitely try to make it again. Hopefully next time it will go smoother.

Here is the recipe for the parmesan chicken.

Breaded Chicken Breasts Recipe


  • 3/4 cup dry bread crumbs
  • 1/2 cup grated parmesan cheese
  • 4-1/2 teaspoons minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup butter, melted
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 6 boneless skinless chicken breasts
  • Dash paprika