Outback Onion Soup Recipe

Ingredients
<br>- 2 quarts water
<br>- 8 cubes beef bouillon, crumbled
<br>- 2 large onions, quartered and sliced
<br>- 1 teaspoon salt
<br>- 1 teaspoon coarsely ground black pepper
<br>- 3/4 cup all-purpose flour
<br>- 1/2 cup cold water
<br>- 1 cup heavy cream
<br>- 1 1/2 cups shredded Colby-Monterey Jack cheese
<br><p></p>Directions
<br>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.
<br>step 2: Stir in salt and pepper and simmer 30 minutes more.
<br>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.
<br>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.
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Ingredients
- 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

Directions
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.

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