2 cups thinly sliced yellow sweet onions
2 tbsp butter
14 to 15 oz can chicken broth
1/4 tsp salt
1/4 tsp fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce ( recipe follows )
Shredded Cheddar cheese, for garnish
In a 2 qt saucepan, place 2 tablespoons butter and sliced onions. Cook at
low to medium heat stirring frequently till soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir
till completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat till cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 to 45 minutes. Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.
Thick white sauce:
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk
In a 1 qt saucepan, melt butter and add flour, cook on medium heat till
flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let
mixture lump. Remove from heat and set aside till ready to use in the soup.
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
