outback onion soup

Ingredients

• Servings: 4
• 2 quarts water
• 8 cubes beef bouillon, crumbled
• 2 large onions, quartered and sliced
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup cold water
• 1 cup heavy cream
• 1 1/2 cups shredded colby-monterey jack cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs


• in a large, heavy pot over medium heat, bring 2 quarts water to a boil. stir in bouillon cubes and let boil 10 minutes, until dissolved. place onions in boiling water, reduce heat and simmer 30 minutes.
• stir in salt and pepper and simmer 30 minutes more.
• stir the flour into 1/2 cup cold water to make a paste. gently whisk this mixture into the simmering soup, being careful not to break the onions. simmer 30 minutes more.
• stir in cream and cheese until cheese is melted and mixture is thoroughly heated. thin with water if necessary. serve hot, garnished with croutons, if desired.