Steakhouse Outback Onion Soup

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cups sweet yellow onion, thinly sliced
tablespoons butter
(15 ounces) can chicken broth
Teaspoon salt
teaspoon freshly ground pepper
Chicken broth cubes
1 cup Velveta cheese, cubed, diced (pressed into a measuring cup)
°1 1⁄2 – 1 3⁄4
white sauce cups (below)
°shredded cheddar cheese (for garnish)
white sauce
tablespoons butter
spoons of flour
Teaspoon salt
°1 1⁄2
Full cream milk cups
* Methods :
In a 2-liter saucepan, put 3 tablespoons of butter and sliced ​​onions.
Cook over low to medium heat, stirring frequently, until soft and translucent but not brown.
Add chicken broth from the can, chicken broth cubes, salt and pepper and stir until completely heated.
Add white sauce and velveta cheese. The white sauce will be thicker because it has been removed from the heat. Simmer over medium-low heat until cheese melts and all ingredients are mixed, stirring constantly.
Turn the temperature to a warm temperature and let it cook for an additional 30 to 45 minutes.
Serve with shredded cheddar cheese and two slices of warm dark Russian bread.
Thick white sauce:
In a 1-quart saucepan, melt butter and add flour, and cook over medium heat until flour is thick and comes out from sides of saucepan.
Pour the milk into the flour a little at a time and stir constantly, adding salt. The mixture should thicken and become like a thick candy.
Remember to stir constantly while being careful not to let the mixture clump, and keep it away from the heat until it is ready to use in the soup.
Enjoy !

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