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Outback Onion Soup Recipe

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This recipe for Outback Onion Soup is from The McGlown Family Cookbook Project, 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
8 cubes beef boullion, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 cup AP flour
1/2 cup cold water
1 cup heavy cream
1.5 cups shredded coby-Monterey Jack Cheese
Directions:
Directions:
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 herat and simmer 30 minutes.

Stir in salt and pepper and simmer 30 minuts 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 mintes more.

Stir in cream and cheese until cheese is melted and mixture is thouroughly heated. Thin with water if necessary. Serve hot, garnish with croutons, if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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