Categories: soup
Ingredients
- 2 cups thinly sliced yellow sweet onions
- 2 tablespoons butter
- 14 to 15 ounce can chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 chicken bouillon cubes
- 1/4 cup diced Velveeta cubes (compressed in a measuring cup)
- 1 1/2 to 1 3/4 cups white sauce, recipe follows
- Shredded Cheddar cheese, for garnish
- Thick white sauce:
- 3 tablespoons butter
- 3 tablespoon flour
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
Directions
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In 2 quart saucepan, place 2
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tablespoons butter and sliced onions. Cook at low to medium heat,
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stirring frequently until soft and clear but not brown.
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Add chicken broth from can, chicken bouillon cubes, salt, pepper
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and stir until completely heated through. Add white sauce and
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Velveeta cheese. The white sauce will be thick because it has been
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removed from the heat. Simmer on medium low heat until cheese is
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melted and all ingredients are blended, stirring constantly. Turn
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temperature to warm and let cook for an additional 30 to 45 minutes.
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Serve with a garnish of shredded Cheddar cheese and a couple of
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slices of warm dark Russian bread.
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Thick white sauce:
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In 1 quart saucepan, melt butter and add flour, cook on medium heat
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until flour turns thick and comes away from side of saucepan. Pour
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milk into flour mixture a little at a time and stir constantly,
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taking care not to let mixture lump. Set aside (off the heat) until
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ready to use in the soup.
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If you haven’t already..please be sure to follow the link and take
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a look at all the copycat recipes in the ebook they offer. It’s
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loaded and even has some that I can’t get my hands on