1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to garnish, or a combo)
For the white sauce- In a 1-quart saucepan melt butter and addflour, cook on medium heat until the flour turns thick and comesaway from the side of the saucepan. Pour milk in flour a little ata time and stir constantly. Mixture should thicken and become likethick pudding. Remember to stir constantly taking care not to letmixture lump, set aside off from heat until ready to use for thesoup.
In 2-quart saucepan place 3 tablespoons butter and slicedonions. Cook at low to medium heat stirring frequently until softand clear but not brown. Add chicken broth or stock from can,chicken bouillon cubes, bay leaves, pepper, and stir untilcompletely heated through.
Add white sauce and Velveeta cheese to onion mixture. Whitesauce will be thick because it has been removed from the heat.Simmer on medium low heat until the cheese is melted and allingredients are blended, stirring constantly. Turn temperature towarm and let cook for additional 30 minute to 45 minutes.
Serve with a garnish of shredded cheese(s), and a couple ofslices of warm dark Russian Bread.
0 Out of 5 from
You can add this Outback Steakhouse Creamy Onion Soup recipe to your own private DesktopCookbook.