Creamy Onion Soup
2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley
In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender.
Add the broth, bouillon and pepper; bring to a boil.
Remove from the heat.
In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Reduce heat; add process cheese and onion mixture.
Cook and stir until heated through and cheese is melted.
Sprinkle with cheddar cheese and parsley.