Onion Cream Soup

Name: Onion Cream Soup
Ingredients: 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

9 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.