Servings
1
Ingredients
- 8 cups Water
- 8 Beef bouillon cubes
- 3 medium White onions
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3/4 cup
- 1 cup Heavy cream
- 1 1/4 cups Shredded Cheddar cheese
- 1/4 cup Shredded monterey jack cheese
Directions
- 1. Heat water to boiling in a large pan, add bouillon cubes, dissolve.
- 2. Cut the onions into thin slices, then quarter the slices, add to broth.
- Add salt and pepper.
- 3. Bring the mixture back to a biol then simmer uncovered for an hour.
- 4. While stirring, sift flour into soup.
- After 30 minutes of additional simmering add the cream and 1 cup of cheddar cheese, continue to simmer for another 10 minutes.
- 5. Serve the soup hot, sprinkle each serving with remaining cheeses.
- Recipe by: Outback Restaurant Posted to recipelu-digest by RecipeLu