Directions:
- Heat Water to boiling in a large pan. Add thebouillon 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, turn heat down and simmer uncovered for 1 hour.
- 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.
- After 30 minutes of addtional simmering, add the cream and 1 cup of the Cheddar Cheese. Continue to simmer the soup for another 5 to 10 minutes.
- Serve the soup hot after adding a tablespoon each of shredded Monterey Jack and Cheddar on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.55 Kcal (940 kJ) | ||
| Calories from fat | 98.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 36.54mg | 12% | |
| Sodium | 1599.51mg | 67% | |
| Potassium | 388.98mg | 8% | |
| Total Carbs | 15.49g | 5% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 15.86g | 32% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 201.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 30.61 Kcal (128 kJ) | ||
| Calories from fat | 13.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 17% | |
|---|---|---|---|
| Cholesterol | 4.98mg | 12% | |
| Sodium | 218.02mg | 67% | |
| Potassium | 53.02mg | 8% | |
| Total Carbs | 2.11g | 5% | |
| Sugars | 0.21g | 6% | |
| Dietary Fiber | 0.14g | 4% | |
| Protein | 2.16g | 32% | |
| Vitamin C | 0.3mg | 4% | |
| Calcium | 27.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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