8 cups water
8 beef bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/4 cups shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve. Cut the onions into thin slices, then quarter the slices. Add to the broth. Add salt and pepper. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour. While stirring, slowly shake the flour in a sifter over 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. After 30 minutes of additional simmering, add the cream and 1 cup cheddar cheese. Continue to simmer for another 5 or 10 minutes. Serve soup hot after sprinkling a tablespoon each of shredded Monterey Jack and cheddar on top. Makes 8 servings Per serving: 200 calories, 8 grams protein, 13 grams fat (percent calories from fat, 58), 14 grams carbohydrates, 43 milligrams cholesterol, 1,295 milligrams sodium, 1 gram fiber. From: Top Secret Restaurant Recipes, Todd Wilbur
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