Outback Onion Soup

Onions are long simmered in beef broth, then thickened with flour and enriched with cream and shredded cheese in this easy soup.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr
• Calories: 533 Calories

Ingredients

• 1 teaspoon salt
• 1 cup heavy cream
• 1 teaspoon coarsely ground black pepper
• 2 quarts water
• 8 cubes beef bouillon, crumbled
• 2 large onions, quartered and sliced
• 0.75 cup all-purpose flour
• 0.5 cup cold water
• 1.5 cups shredded Colby-Monterey Jack cheese

Recipe Instructions

Step 1

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.

Step 2

Stir in salt and pepper and simmer 30 minutes more.

Step 3

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.

Step 4

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.