 |
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 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.
|
Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |