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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Outback Cream of Onion Soup Recipe

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This recipe for Outback Cream of Onion Soup is from It's Not Cherry Valley! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 quarts water or 1 quart water and 1 quart beef broth
8 cubes beef bouillon if using all water
2 large onions, quartered and sliced
1 teaspoon salt
1/2 teaspoon pepper
Worcestershire sauce for flavor
3/4 cup flour or cornstarch
1/2 cup cold water
1 cup heavy cream
1 1/2 cups shredded colby/monterey jack cheeses

Directions:
Directions:
Bring water/broth to boil. Stir in bouillon cubes, boil 10 minutes, until dissolved. Place onions in boiling broth, reduce heat and simmer 30 minutes. Stir in salt and pepper, simmer 30 minutes more. Stir in flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into simmering soup, being careful not to break onions. Simmer 30 minutes more. Stir in cream and cheese until cheese melts and mixture is thoroughly heated. Then add water if necessary. Serve hot , garnished with croutons, if desired.

Rue: 2 Tablespoons butter, melted
2 Tablespoons flour
Add: cream
Sauteed onion and 4 or 5 garlic cloves, diced
1 Tablespoon parsley

 

 

 

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