Outback Onion Soup

Recipe View 5 mins In a large, heavy-bottomed pot over medium heat, bring 2 quarts of water to a rolling boil. (Approximately 5 minutes)

Recipe View 10 mins Stir in the crumbled beef bouillon cubes and allow to boil for 10 minutes, ensuring they are fully dissolved and the broth is well-flavored. (10 minutes)

Recipe View 30 mins Add the quartered and sliced onions to the boiling broth, reduce the heat to low, and simmer gently for 30 minutes, allowing the onions to soften and release their sweetness. (30 minutes)

Recipe View 30 mins Stir in the salt and coarsely ground black pepper. Continue to simmer for another 30 minutes, further developing the flavors of the soup. (30 minutes)

Recipe View 30 mins In a small bowl, whisk together the flour and ½ cup of cold water until a smooth paste forms (a slurry). Slowly drizzle this slurry into the simmering soup while whisking gently to prevent lumps. Be careful not to break up the softened onions too much. Simmer for an additional 30 minutes, allowing the soup to thicken slightly. (30 minutes)

Recipe View 5 mins Stir in the heavy cream and shredded Colby-Monterey Jack cheese. Continue stirring until the cheese is fully melted and the mixture is thoroughly heated through. If the soup becomes too thick, thin it with a little water to reach your desired consistency. (Approximately 5 minutes)

Recipe View Serve hot, garnished with croutons or a sprinkle of extra cheese, if desired. Enjoy!