Charlene's Recipe

Outback onion soup

Category: soup

Prep time: 10 minutes
Cook time: 1 hour 50 minutes
Ready in 2 hours
Serves 4

2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 tsp salt
1 tsp coarsely ground black pepper
3/4 cup all purpose flour
1/2 cup cold water
1 cup heavy cream
1 1/2 cup shredded Colby-Monterey Jack cheese

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 more minutes.
Stir in the flour and 1/2 cup cold water to make a paste. Gently whisk the 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. Serve hot, garnish with croutons, if desired.