Grade 12 – French onion soup

clich here

Why did she slice the onions radially?
What heat did she start camelizing on?
What did she use to trap in the condensation? (2 marks)
Why do you want to trap the condensation?
After 40-50 minutes what was added?
What temp did was used?
How long before they are deep brown?
What is a croute?
How many inches from broiler?