If you're in a real hurry for a Fr. onion soup this one is ok. I prefer provolone or mozzarella cheese with mine. I was thinking, this Chef likes to add water then drain it off right away to reduce some of the salt. What if you slice some onions and saute them in butter then add them to the soup? That way when you can add a full can of water making more servings with less salt in each. I made this for the Spring PAC 2007 game.