| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 8 |
c |
Water |
| 8 |
|
Beef bouillon cubes |
| 3 |
md |
White onions |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 3/4 |
c |
All-purpose flour |
| 1 |
c |
Heavy cream |
| 1 1/4 |
c |
Shredded Cheddar cheese |
| 1/4 |
c |
Shredded Monterey Jack cheese |
INSTRUCTIONS
Serves 4 as an appetizer
1. Heat the water to boiling in a large pan. Add the bouillon cubes and
dissolve.
2. Cut the onions into thin slices, then quarter the slices. Add to the
broth.
3. Add salt and pepper.
4. Bring the mixture back to boiling, then turn the heat down and simmer,
uncovered, for 1 hour.
5. While stirring, sift the flour into the soup. Continue to stir if any
large lumps of flour develop. Be careful when you stir; aggressive
agitation or using a whisk may tear the onions apart. As the soup continues
to cook, any lumps should dissolve.
6. After 30 minutes of additional simmering, add the cream and 1 cup
Cheddar cheese. Continue to simmer the soup for another 5 to 10 minutes.
7. Serve the soup hot after sprinkling a tablespoon each of shredded
Monterey Jack and Cheddar on top.
This recipe comes from Todd Wilber's cookbook "Top Secret Restaurant
Recipes"
Posted to recipelu-digest by "Ce" <cbrom@mvcc.com> on Mar 2, 1998
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”