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Onion Cream Soup

2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley

In a large skillet, cook onions in 3 tablespoons butter over
medium-low heat until tender. Add the broth, bouillon and pepper;
bring to a boil. Remove from the heat. In a large saucepan, melt

Printed from tasteofhome.com Aug 21, 2008

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Onion Cream Soup cont.

the remaining butter. Stir in flour until smooth; gradually add milk.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Reduce heat; add process cheese and onion mixture. Cook and stir
until heated through and cheese is melted. Sprinkle with cheddar
cheese and parsley.

Yield: 4 servings.