Creamy Onion Soup
Creamy Onion Soup
2 quarts water, plus 1/2 cup cold 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 cup heavy cream
1-1/2 cups shredded Monterey Jack cheese
Croutons (optional)
.
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 30 minutes. Stir in salt and pepper
and simmer 30 minutes more.
In a small bowl, 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 minutes more. Stir in cream and cheese until
cheese is melted and mixture is thoroughly heated. Thin with water, if
desired.
Serve hot, garnished with croutons (optional).
Serves 4
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