Outback Onion Soup

BeefDairy
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Ingredients

  • 2 quarts water ⓘ
  • 8 cubes beef bouillon, crumbled ⓘ
  • 2 large onions, quartered and sliced ⓘ
  • 1 teaspoon salt ⓘ
  • 1 teaspoon coarsely ground black pepper ⓘ
  • 3/4 cup all-purpose flour ⓘ
  • 1/2 cup cold water ⓘ
  • 1 cup heavy cream ⓘ
  • 1 1/2 cups shredded Colby-Monterey Jack cheese ⓘ

Instructions

  1. In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
  2. Stir in salt and pepper and simmer 30 minutes more.
  3. Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
  4. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

Nutrition & Diet Analysis (per serving)

383 kcal 19% DV
Protein Fat Carbs

Macronutrients

Protein 11.9g 24% DV
Total Fat 17.3g 22% DV
Carbs 50.1g 18% DV
Fiber 8.2g 29% DV
Sugar 4.2g 8% DV

Electrolytes

Sodium 10224.5mg 100% DV
Potassium 508.8mg 11% DV
Cholesterol 37.3mg 12% DV

Vitamins & Minerals

Vitamin A 138mcg 15% DV
Vitamin C 0.6mg 1% DV
Vitamin D 0.4mcg 2% DV
Calcium 309.3mg 24% DV
Iron 4.3mg 24% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

heavy cream water cold water flour ground black pepper onion cheese beef bouillon salt

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