| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Copycat, Soups, Outback |
1 |
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
1. Heat water to boiling in a large pan, add bouillon cubes, dissolve.
2. Cut the onions into thin slices, then quarter the slices, add to broth.
Add salt and pepper.
3. Bring the mixture back to a biol then simmer uncovered for an hour.
4. While stirring, sift flour into soup. After 30 minutes of additional
simmering add the cream and 1 cup of cheddar cheese, continue to simmer for
another 10 minutes.
5. Serve the soup hot, sprinkle each serving with remaining cheeses.
Recipe by: Outback Restaurant
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 19,
1998
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