Copycat Outback Creamy Onion Soup

• 2 1/2 cups sweet onions thinly sliced
• 3 tablespoons butter
• 1 can chicken broth
• 1/4 teaspoon salt
• ground pepper
• 2 chicken bouillon cubes
• 1/4 cup Velveeta(R) diced, cubes
• 1 3/4 cups sauce white, see below
• shredded cheddar cheese
• sauce Thick White
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 1/2 cups milk

1. In a 2qt sauce pan combine butter and onions. Cook on medium/low heat until soft and transparent but not brown. Add chicken broth, bouillon, salt, and pepper until heated through. Add white sauce (should be cooled and thick) and Velveeta. Simmer on medium/low heat until cheese has melted and ingredients are blended, stir constantly. reduce heat to low and let cook for 30 to 40 minutes.narnish with cheddar cheese
2. White Sauce
3. In a 1qt sauce pan melt butter. Add flour. Whisk constantly until mixture becomes very thick like paste; add salt. Whisk milk in a little at a time. Whisk constantly until mixture becomes thick like pudding. Do not let mixture lump. Remove from heat and set aside until ready for soup

sweet onions, butter, chicken broth, salt, ground pepper, chicken bouillon cubes, sauce white, cheddar cheese, white, butter, flour, salt, milk

Taken from www.yummly.com/recipe/Copycat-Outback-Creamy-Onion-Soup-1296266 (may not work)