Creamy Onion Soup

8 cups water

8 beef bouillion cubes

3 medium white onion

1 tsp. salt

1 tsp. pepper

3/4 cups flour

1 cup heavy cream

1 1/4 cups shredded cheddar cheese

1/4 cup shredded Monterey jack cheese

Heat the water to boiling in a large pan. Add the bouillion cubes and dissolve. cut the onion into thin slices and then quarter the slices. Add to the broth. Add salt and pepper. Bring the mixture to a boil and then turn the heat down and simmer for 1 hour. While stirring, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when stirring so you don't break the onions apart. As the soup continues to cook any lumps should dissolve. After 30 minutes of additional simmering , add the cream and cheddar cheese continue to simmer the soup for another 5-10 minutes. Serve the soup hot after sprinkling 1 tablespoon of each shredded cheddar and Monterey jack cheese on top