Ingredients:
- 2 cups thinly sliced yellow sweet onions
- 2 tablespoons butter
- 1 can (15 oz) chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 chicken bouillon cubes
- 1/4 cup compressed Velveeta cheese (cubed or shredded)
- 1 1/2 to 1 3/4 cups thick white sauce (recipe below)
- Shredded cheddar cheese (for garnish)
- For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
Instructions:
Making the White Sauce:
- In a 1-quart saucepan, melt the butter over medium heat.
- Add the flour and cook, stirring constantly, until it thickens and begins to pull away from the sides of the pan.
- Slowly pour in the milk, stirring to prevent lumps.
- Continue stirring until the sauce thickens to a pudding-like consistency, then add the salt. Remove from heat and set aside.
Making the Soup:
- In a 2-quart saucepan, melt the butter over low to medium heat.
- Add the sliced onions and cook, stirring often, until the onions soften and become translucent (avoid browning).
- Add the chicken broth, chicken bouillon cubes, salt, and pepper. Stir until the broth is heated through.
- Stir in the prepared white sauce and Velveeta cheese. Continue stirring until the cheese is fully melted and the soup is smooth.
- Let the soup simmer on low heat for 30-45 minutes, stirring occasionally to allow the flavors to meld.
- When ready to serve, top with shredded cheddar cheese and enjoy with a couple of slices of warm, dark Russian bread.
