Creamy Onion Soup

Start by placing a large, heavy pot over medium heat and bring 2 quarts of water to a rolling boil. Introduce the bouillon cubes into the pot and let it continue boiling for 10 minutes, or until they have completely dissolved. Next, submerge the onions in the boiling water and then decrease the heat to a lower setting, allowing them to simmer for 30 minutes.

At this point, season the soup with salt and pepper to taste. Continue to simmer the onions for another 30 minutes, allowing them to become tender and infused with flavor.

To thicken the soup, mix 1/2 cup of cold water with a small amount of flour to create a smooth paste. Gradually whisk this mixture into the simmering soup, taking care not to disturb or damage the onions. Allow the soup to continue simmering for another 30 minutes, stirring occasionally.

Once the soup has reached the desired consistency, stir in a generous amount of cream and cheese until they have melted and the mixture is heated through. If necessary, thin out the soup with a small amount of water to achieve your desired consistency.

Finally, serve the hot soup immediately, garnished with croutons if you wish to add a crunchy texture and visual appeal.