Outback Onion Soup

Ingredients

• 8 cubes beef bouillon from cube crumbled
• 1.5 cups monterrey jack cheese shredded
• 0.8 cup flour all-purpose
• 1 teaspoon pepper black
• 1 cup cup heavy whipping cream 
• 2 large onion sliced quartered
• 1 teaspoon salt 
• 0.5 cup water cold

Equipment

• whisk
• pot

Directions

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.
2. Place onions in boiling water, reduce heat and simmer 30 minutes.
3. Stir in salt and pepper and simmer 30 minutes more.
4. 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.
5. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary.
6. Serve hot, garnished with croutons, if desired.