4 sweet yellow onions, quartered and sliced
2 T butter or margarine
8 c beef broth
1 tsp salt
1 tsp pepper
½ tsp garlic powder
½ c flour mixed with 1c cool broth
1 c heavy cream
1 c shredded cheddar cheese
¼ c shredded cheddar, colby or monterrey jack cheese
In a large pan, sautee sliced onions in butter until softened. Add beef broth, garlic powder, salt and pepper and cook over medium-high heat until soft and transluscent. Mix the flour and cool broth together to create a thickening agent. Slowly (and carefully) whisk the flour mixture into the soup. The onions can tear easily, so be gentle. Cook for an additional 20 minutes over low heat. Add the cream and the cheddar cheese and cook until the cheese has melted (about 5-10 minutes). Serve with a sprinkle of cheese on top. Excellent also with a large slice of garlic toast.
