This rich and comforting onion soup features sweet yellow onions slowly softened in butter, then combined with savory chicken broth, bouillon, creamy white sauce, and melted Velveeta. A sprinkle of shredded cheddar and warm dark Russian bread makes the finished soup especially satisfying.

Ingredients

For the Soup

• 2 cups yellow sweet onions, thinly sliced
• 2 tablespoons butter
• 1 (15-ounce) can chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 chicken bouillon cubes
• 1/4 cup Velveeta cheese, cut into cubes and firmly packed into the measuring cup
• 1 1/2 to 1 3/4 cups white sauce, prepared using the recipe below
• Shredded cheddar cheese, for garnish

For the White Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups whole milk

Instructions

Prepare the White Sauce

1. Melt the Butter: In a 1-quart saucepan, melt the butter over medium heat. Add the flour and cook, stirring, until the mixture thickens and begins to pull away from the sides of the saucepan.
2. Add the Milk: Slowly pour in the milk while stirring constantly. Add the salt and continue stirring as the mixture cooks.
3. Thicken the Sauce: Keep stirring until the white sauce reaches a thick, pudding-like consistency. Stir continuously throughout this process to help prevent lumps from forming.
4. Set Aside: Remove the thick white sauce from the heat and set it aside until it is needed for the soup.

Make the Onion Soup

1. Soften the Onions: Melt 3 tablespoons of butter in a 2-quart saucepan. Add the thinly sliced onions and cook over low to medium heat, stirring frequently, until they become soft and translucent. Be careful not to let the onions brown.
2. Add the Broth and Seasonings: Pour in the chicken broth and add the chicken bouillon cubes, salt, and freshly ground black pepper. Stir and continue heating until the mixture is completely warmed through.
3. Add the Creamy Ingredients: Stir in the prepared white sauce and cubed Velveeta cheese. The white sauce will be quite thick when added to the soup. Cook the mixture over medium-low heat, stirring constantly, until the cheese has fully melted and all the ingredients have blended together into a smooth soup.
4. Slowly Finish the Soup: Reduce the heat to warm and allow the soup to continue cooking for another 30 to 45 minutes.
5. Garnish and Serve: Ladle the hot soup into serving bowls and top with shredded cheddar cheese. Serve alongside a couple of slices of warm dark Russian bread.