Creamy Onion Soup

By RossanaV

Ingredients

• 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)

Preparation

Step 1

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.