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Category: Soups
Prep Time: Cook Time: Total Time:
3 tbsp butter
3 tbsp flour
1 1/2 cups whole milk
2 tbsp butter
2 cups sweet yellow onions (thinly sliced)
1 (15 oz) can chicken broth or stock
1/4 tsp fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
Shredded cheddar cheese or monterey jack cheese or colby cheese (to garnish, or a combo)
For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes
away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
In 2-quart saucepan place 3 tbsp butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
Serve with a garnish of shredded cheeses, and a couple of slices of warm dark Russian Bread.
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CREAMY ONION SOUP - Outback
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Category: Soups
Prep Time: Cook Time: Total Time:
3 tbsp butter
3 tbsp flour
1 1/2 cups whole milk
2 tbsp butter
2 cups sweet yellow onions (thinly sliced)
1 (15 oz) can chicken broth or stock
1/4 tsp fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
Shredded cheddar cheese or monterey jack cheese or colby cheese (to garnish, or a combo)
For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes
away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
In 2-quart saucepan place 3 tbsp butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
Serve with a garnish of shredded cheeses, and a couple of slices of warm dark Russian Bread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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