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
  1. In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender.
  2. Add the broth, bouillon and pepper; bring to a boil.
  3. Remove from the heat.
  4. In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk.
  5. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  6. Reduce heat; add process cheese and onion mixture.
  7. Cook and stir until heated through and cheese is melted.
  8. Sprinkle with cheddar cheese and parsley.