List of items needed to make a recipe.
2 cups of thinly sliced yellow onions
2 tablespoons of butter
1 can of chicken broth (15 ounces)
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper.
2 cubes of chicken bouillon
1/4 cup of Velveeta Cheese, either cut into small pieces or grated.
1 and a half to 1 and three-fourths cups of Thick White Sauce (see recipe below)
Grated cheddar cheese to sprinkle on top.
Ingredients for white sauce:
3 tablespoons of butter
3 tablespoons of flour
1/4 teaspoon of salt
1 and a half cups of whole milk
How to Prepare French Onion Soup
Creamy sauce:
In a small saucepan, melt butter and add flour. Cook over medium heat until the flour thickens and pulls away from the sides of the pan. Add milk to the flour gradually while stirring continuously, then add salt. The mixture should thicken and have a consistency similar to thick pudding. Remember to stir the mixture continuously to prevent lumps. Remove it from the heat and set it aside until you are ready to use it for the soup.
SOUP:
In a medium saucepan, put 3 tablespoons of butter and sliced onions.
Cook over low to medium heat, stirring often, until the ingredients are soft and translucent, but not browned.
Pour canned chicken broth, add chicken bouillon cubes, salt, and pepper. Mix well until heated thoroughly. Include a white sauce and Velveeta cheese.
The white sauce will become thick once it is taken off the stove. Cook over low heat until the cheese is melted and all ingredients are mixed together, stirring continuously.
Change the temperature to low and cook for another 30 to 45 minutes.
Top with some shredded cheddar cheese and a few slices of warm dark Russian bread.
