Outback Steakhouse Walkabout Soup

• 2 cups (475 ml) thinly sliced yellow sweet onions
• 2 tbsp (30 ml) butter
• 1 14.5 oz (406 grm). can chicken broth
• 1/4 tsp (1 ml). salt
• 1/4 tsp (1 ml). fresh ground pepper
• 2 chicken bouillon cubes
• 1/4 cup (60 ml) diced velveeta cubes (compressed in measuring cup
• 1-1/2 cups (350 ml) to 1-3/4 cups (425 ml) white sauce (below)
• 1-1/2 cups (350 ml) shredded cheddar cheese, for garnish
• 3 Tbsp (45 ml). butter
• 3 Tbsp (45 ml). flour
• 1/4 tsp (1 ml). salt
• 1-1/2 cups (350 ml) whole milk

1. In 2 quarts (1900 ml) sauce pan place 2 tbsp (30 ml) butter and sliced onions.
2. Cook at low to medium heat stirring frequently until soft and clear but not brown.
3. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4. Add white sauce and Velveeta cheese.
5. White sauce will be thick because it has been remove from the heat.
6. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
7. Turn temperature to warm and let cook for additional 30 to 45 minutes.
8. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
9. In a 1 quart (950 ml) sauce pan melt butter and add flour,cook on medium heat until the flour turns thick and comes away from the side of the sauce pan.
10. Pour milk in flour a little at a time and stir constantly, add salt.
11. Mixture should thicken and become like thick pudding.
12. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

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

Taken from online-cookbook.com/goto/cook/rpage/00176A (may not work)