Creamy Onion Cheese Soup (Print Version)
# Ingredients:
01 -
3/4 stick of butter, split up.
02 -
A couple of cups of thinly cut sweet yellow onions.
03 -
One can (14.5 oz) of chicken broth.
04 -
Two cubes of chicken bouillon.
05 -
A pinch of black pepper (1/4 teaspoon).
06 -
Split 1/2 teaspoon of salt.
07 -
A trio of tablespoons of plain flour.
08 -
1.5 cups full-fat milk.
09 -
1/4 cup of Velveeta, chopped.
10 -
Grated cheddar for the top.
11 -
Serve with a slice of dark Russian bread.
# Instructions:
01 -
In a pan over medium-low heat, let 3 tablespoons of butter melt and cook the onions until tender—no browning. Stir in broth, bouillon cubes, pepper, and half your salt.
02 -
In another pot, dissolve the rest of your butter. Sprinkle in the flour, cooking until it thickens. Slowly pour in milk while stirring, adding the remaining salt. The texture should be creamy.
03 -
Mix the milk base with the onion pot. Drop in the Velveeta and keep cooking gently until it all melts into a smooth mixture.
04 -
Turn the heat down low and let it cook for 30-45 minutes more. Top with shredded cheddar and enjoy with Russian bread on the side.
# Notes:
01 -
This was inspired by a dish that's no longer served.
02 -
Make sure the onions don't brown while cooking.