INGREDIENTS
2 cups yellow sweet onions, thinly sliced……
2 tablespoons butter
1 (15 ounce) can chicken broth…
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2–1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
INSTRUCTIONS
Get a pan that’s about 2 quarters and put the sliced onions along with 3 tablespoons of the butter in there.
Cook this at a heat that’s low, letting it stir for a bit until they’re clear and soft, not a brown color
Take the chicken broth and put it in there, the bouillon cubes, the pepper, and the salt, stirring this until everything’s heated up all the way through
Add the Velveeta cheese and the white sauce. Make sure that you have the white sauce looking thick, since it will not have heat on it just yet. Let this simmer until the cheese fully melts and the ingredients are properly blended
Put the temperature on warm, and let this sit to cook for another 30-45 minutes
Serve this with a garnish of parsley
Continued on next page
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