Onion Cream 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. 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.

sweet onions, butter, chicken broth, chicken bouillon granules, pepper, allpurpose, milk, process cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/onion-cream-soup/ (may not work)