Heat butter in a pan and sauté the onions on low heat for ten to fifteen minutes or until golden brown. Add five cups of water, salt and pepper powder and bring the mixture to a boil.
Mix cornflour in one cup of water and add to the soup. Simmer for five to seven minutes. Mix together processed cheese with crushed peppercorns and parsley and shape into small balls.
Just before serving add the cheese balls to the soup, garnish with parsley and serve hot.