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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My whole family loves this hearty soup, especially on cool autumn evenings. It's rich and creamy with a mild onion-cheese flavor. When I need an easy dinner, I stir up this soup and serve it with warm crusty bread and a crisp salad. -Janice Hemond, Lincoln, Rhode Island Ingredients:
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 king arthur unbleached all-purpose flour |
1-1/2 cups milk |
1/4 cup diced process cheese (velveeta) |
shredded cheddar cheese and minced fresh parsley |
Directions:
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. Yield: 4 servings.
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