Ingredients:
For the Soup:
- 2 cups thinly sliced yellow sweet onions
- 2 tablespoons butter
- 1 can (15-ounce) 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 (see below)
- Shredded cheddar cheese, for garnish
For the White Sauce (Béchamel):
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
Instructions:
For the White Sauce:
- In a 1-quart saucepan, melt 3 tablespoons of butter over medium heat.
- Stir in the flour and cook, stirring continuously until the mixture becomes thick and pulls away from the sides of the pan.
- Gradually add the milk, a little at a time, stirring constantly to prevent lumps.
- Continue to cook and stir until the mixture thickens into a consistency similar to thick pudding.
- Once thickened, remove from the heat and set aside.
For the Soup:
- In a 2-quart saucepan, melt 2 tablespoons of butter over low to medium heat.
- Add the sliced onions and cook, stirring frequently, until they are soft and translucent but not browned.
- Pour in the chicken broth, and add the bouillon cubes, salt, and pepper. Heat until it’s thoroughly warmed.
- Stir in the thick white sauce and Velveeta cheese. The white sauce will be quite thick, so be patient as you incorporate it into the broth.
- Continue to simmer over medium-low heat until the cheese has melted and all the ingredients are well combined, stirring constantly.
- Reduce the heat to warm and allow the soup to cook for an additional 30 to 45 minutes, letting the flavors meld.
To Serve:
- Ladle the hot soup into bowls.
- Garnish with shredded cheddar cheese on top.
- Serve with slices of warm, dark Russian bread for a satisfying meal.