Creamy Onion Soup (Outback Steakhouse)

By McLean

Ingredients

• 8 cups water
• 8 beef bouillon cubes
• 3 medium onions
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup flour
• 1 cup heavy cream
• 1 1/4 cups shredded cheddar cheese
• 1/4 cup shredded Monterey Jack cheese

Preparation

Step 1

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

Cut onions into thin slices, quarter the slices. Add to the broth. Add salt and pepper. Bring mixture back to boil, then turn the heat down and simmer, uncovered, for 1 hour.

While stirring, sift flour into the soup. Be care not to tear onion apart. Be sure lumps dissolve.

Simmer an additional 30 minutes. Add cream and 1 cup cheddar cheese. Continue to simmer for another 5 to 10 minutes.

Serve soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar on top.