Ingredients :
- 2 cups yellow sweet onions, thinly sliced
- 2 tablespoons butter
- 1 (15 ounce) can chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon fresh pepper, ground
- 2 chicken bouillon cubes
- 1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
- 1 1/2-1 3/4 cups white sauce (below)
- cheddar cheese, shredded (for garnish)
White Sauce– - 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
Directions :
- In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
- Cook at low to medium heat stirring frequently until soft and clear but not brown.
- Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
- Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat.
- Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
- Turn temperature to warm and let cook for additional 30 to 45 minutes.
- Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
Thick White Sauce:. - In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
- Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
- Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
