"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Outback’s Onion Soup Recipe

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This recipe for Outback’s Onion Soup, by , is from Our Family Recipes , 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 cups water
8 beef bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
¾ cup all-purpose flour
1 cup heavy cream
1 ¼ cups shredded cheddar cheese
¼ cup shredded monterey jack cheese

Directions:
Directions:
Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve. Cut the onions into thin slices, then quarter the slices. Add to the broth. Add the salt and pepper. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour. While stirring, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; aggressive agitation or using a whisk may tear the onions apart. As the soup continues to cook, any lumps should dissolve. After 30 minutes of additional simmering, add the cream and 1 cup of cheddar cheese. Continue to simmer the soup for another 5 to 10 minutes. Serve the soup hot after sprinkling a tablespoon each of shredded cheeses.

 

 

 

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