Instructions: 1. Heat water to boiling in a large pan, add bouillon cubes, dissolve.

2. Cut the onions into thin slices, then quarter the slices, add to broth.

Add salt and pepper.

3. Bring the mixture back to a biol then simmer uncovered for an hour.

4. While stirring, sift flour into soup. After 30 minutes of additional simmering add the cream and 1 cup of cheddar cheese, continue to simmer for another 10 minutes.

5. Serve the soup hot, sprinkle each serving with remaining cheeses.

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