Walkabout Soup

Ingredients:
8 cups water
8 beef bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/4 cups shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese

Directions:
Heat the water to boiling in a large pan.
Add the bouillon cubes and dissolve.
Cut the onions into thin slices,
then quarter the slices. Add to the broth.
Add salt and pepper.
Bring the mixture back to boiling,
then turn the heat down and simmer, uncovered, for 1 hour.
While stirring, slowly shake the flour in a sifter over the soup.
Continue to stir if any large lumps of flour develop.
Be careful when you stir; aggressive agitation
or using a whisk may tear the onions apart.
As the soup continues to cook, any lumps should dissolve.
After 30 minutes of additional simmering,
add the cream and 1 cup cheddar cheese.
Continue to simmer for another 5 or 10 minutes.
Serve soup hot after sprinkling a tablespoon
each of shredded Monterey Jack and cheddar on top.