French Onion Soup

Ingredients:

For the Soup:

• 2 cups thinly sliced yellow sweet onions
• 2 tablespoons butter
• 1 can (15-ounce) chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 chicken bouillon cubes
• 1/4 cup compressed Velveeta cheese, cubed or shredded
• 1 1/2 to 1 3/4 cups thick white sauce (see below)
• Shredded cheddar cheese, for garnish

For the White Sauce (Béchamel):

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

Instructions:

For the White Sauce:

1. In a 1-quart saucepan, melt 3 tablespoons of butter over medium heat.
2. Stir in the flour and cook, stirring continuously until the mixture becomes thick and pulls away from the sides of the pan.
3. Gradually add the milk, a little at a time, stirring constantly to prevent lumps.
4. Continue to cook and stir until the mixture thickens into a consistency similar to thick pudding.
5. Once thickened, remove from the heat and set aside.

For the Soup:

1. In a 2-quart saucepan, melt 2 tablespoons of butter over low to medium heat.
2. Add the sliced onions and cook, stirring frequently, until they are soft and translucent but not browned.
3. Pour in the chicken broth, and add the bouillon cubes, salt, and pepper. Heat until it’s thoroughly warmed.
4. Stir in the thick white sauce and Velveeta cheese. The white sauce will be quite thick, so be patient as you incorporate it into the broth.
5. Continue to simmer over medium-low heat until the cheese has melted and all the ingredients are well combined, stirring constantly.
6. Reduce the heat to warm and allow the soup to cook for an additional 30 to 45 minutes, letting the flavors meld.

To Serve:

• Ladle the hot soup into bowls.
• Garnish with shredded cheddar cheese on top.
• Serve with slices of warm, dark Russian bread for a satisfying meal.