Copy Cat Outback Onion Soup

Contributed by Julie Castle via CopyKat Recipes

Ingredients:

• 2 cups thinly sliced yellow sweet onions

• 3 Tbsp. butter

• 1 can (14.5 – 15 oz) chicken broth

• ¼ tsp salt

• ¼ tsp fresh ground pepper

• 2 chicken bouillon cubes

• ¼ cup diced Velveeta cubes, compressed in measuring cup

• 1½ to 1¾ cups white sauce

Method:

• Prepare White Sauce.  Set aside.

• In 2-quart saucepan, place butter and sliced onions.  Cook at low to medium heat, stirring frequently until soft and clear but not brown.

• Add chicken broth, chicken bouillon cubes, salt, and pepper.  Stir until heat through completely.

• Add white sauce and Velveeta Cheese.

• 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 – 45 minutes.

• Serve with garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.

Notes:

• Makes about 4 to 6 servings.