Instructions
- In a medium saucepan, melt 3 tablespoons of butter over low heat. Add the sliced onions and cook gently, stirring occasionally, until soft and translucent but not browned.
- Add the chicken broth, bouillon cubes, salt, and pepper. Stir and bring the mixture to a gentle heat until fully warmed.
- Prepare the white sauce: In a small saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and stir until smooth and thickened. Gradually whisk in milk and salt, stirring constantly until thickened to a creamy, pudding-like consistency.
- Stir the Velveeta cheese and white sauce into the onion mixture. Allow to simmer on low heat until the cheese is fully melted and the ingredients are well blended.
- Reduce heat to warm and let the soup sit gently for 30–45 minutes to allow flavors to meld. Stir occasionally to prevent sticking.
- Serve hot, garnished with shredded cheddar cheese and optionally some chopped parsley.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4–6
- Difficulty: Medium
Variations & Substitutions
- Substitute Velveeta with a mix of mild cheddar and cream cheese for a richer flavor.
- Add a splash of white wine to the onions while cooking for extra depth.
- Use low-sodium chicken broth for a lighter, healthier version.
- Sprinkle croutons or toasted bread on top for added texture.
Serving Suggestions
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