Ingredients

The following ingredients have 4 Servings
  • 10 cups low sodium chicken stock
  • ¼ cup white cooking wine
  • 2 bay leaves
  • 2 large sweet yellow onions (quartered and thinly sliced)
  • 1 large white onion (quartered and thinly sliced)
  • 1 cup all purpose flour (sifted)
  • 1 cup heavy cream
  • 1 cup shredded extra sharp cheddar cheese (plus more for garnish)
  • ½ cup shredded Monterey Jack cheese (plus more for garnish)
  • salt & freshly-ground black pepper to taste

Instruction

  • In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour.
  • Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes.
  • Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper.
  • Serve with extra cheese as garnish.