Place bouillon cubes in water
and set aside to dissolve.
In a large pot, melt butter over
med.-high setting. Add onion
and saute' about 2 min.
Stirring constantly to keep from lumping,
sprinkle flour over. Cook until
a golden paste is formed, about 4 min.
Continue stirring while adding hot milk,
dissolved bouillon, pepper and thyme.
Cook, stiring constantly, until soup
comes to a boil, about 25 min.
Reduce heat to medium.
Stir in half-and-half and sherry.
Add crabmeat. Heat through.