Outback's Walkabout Soup







Ingredients:



8 cups water

8 beef bouillon cubes

3 medium white onions

1 teaspoon salt

1 teaspoon black pepper

3/4 cup all-purpose flour

1 cup heavy cream

1 1/4 cups shredded Cheddar cheese

1/4 cup shredded Monterey Jack cheese



Directions:



1. Heat the water to boiling in a large pan. Add the bouillon cubes

and dissolve.

2. Cut the onions into thin slices, then quarter the slices. Add to

the broth.

3. Add salt and pepper.

4. Bring the mixture back to boiling, turn heat down and simmer,

uncovered, for 1 hour.

5. 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 stirring with a whisk may tear the onions apart. As the

soup cooks, the lumps should dissolve.

6. 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.

7. Serve the soup hot after sprinkling a tablespoon each of shredded

Monterey Jack and Cheddar on top. Serves 4 as an appetizer.