[COOK TIME: 30 MIN]Ingredients
2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 cup all-purpose flour
1/2 cup cold water
1 cup heavy cream
2 cups shredded Colby Jack cheese
2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 cup all-purpose flour
1/2 cup cold water
1 cup heavy cream
2 cups shredded Colby Jack cheese
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 heat and simmer til onions are tender.
Stir in salt and pepper and simmer 10 minutes.
Stir the flour into 1/2 cup cold water to make a paste.
Stir in salt and pepper and simmer 10 minutes.
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 5 minutes.
Stir in cream and cheese until cheese is melted and mixture is thoroughly heated.
Stir in cream and cheese until cheese is melted and mixture is thoroughly heated.
Serve hot, garnished with croutons, if desired.
*********************************************************************
A very tasty, warm you up kind of soup.
0 Bites:
Post a Comment