Recipe: Outback's Walkabout Soup

Outback's Walkabout Soup
Originally posted by Elly, November 1998

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

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, turn 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 stirring with a whisk may tear the onions apart. As the soup cooks, the lumps should dissolve.

6. After 30 minutes of additional simmering, add the cream and 1 cup of 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. Serves 4 as an appetizer.