About this recipe:This soup is super-easy to make. It's creamy, cheesy and packed full of oniony goodness. Onions are simmered in a beef stock, then stirred through with double cream and Cheddar cheese. Serve with fresh crusty bread.
2 litres water
8 cubes beef stock, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
100g plain flour
125ml cold water
250ml double cream
200g grated Cheddar cheese
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Method Prep:10min › Cook:1hr50min › Ready in:2hr
In a large, heavy pot over medium heat, bring 2 litres water to the boil. Stir in stock cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
Stir in salt and pepper and simmer 30 minutes more.
Stir the flour into 125ml 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.
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.