Ingredients
4
4 servings
- •2 quarts water
- •8 cubes beef bouillon, crumbled
- •2 large onions, quartered and sliced
- •1 teaspoon salt
- •1 teaspoon coarsely ground black pepper
- •0.75 cup all-purpose flour
- •0.5 cup cold water
- •1 cup heavy cream
- •1.5 cups shredded Colby-Monterey Jack cheese
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 533
- Carbohydrate: 30g
- Fat: 39g
- Fiber: 2g
- Protein: 17g
- Sugar: 5g
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