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Ingredients
| water: 8 cups |
| beef bouillon: 8 |
| onions: 2 (quartered) |
| salt: 1 dash |
| black pepper: 1 dash |
| all-purpose flour (unsifted): 3/4 cup |
| water: 1/2 cup |
| heavy whipping cream (fluid): 1 cup |
| monterey jack cheese (shredded): 1 1/2 cups (shredded) |
Outback Onion Soup
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
110 min -
Servings
4 serving(s)
Tags
- 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.