So, Steve and I used to get this soup at Outback Steakhouse. It was a creamy, onion soup. Very tasty. Unfortunately, they don't serve it there anymore.... but luckily, we had already found a good recipe for it. I know it isn't exactly soup weather right now... but I always love soup! And we hadn't had this for a while, so we made it this week. If you like onions... you'll like this! If you don't like onions.... well..... try it anyway! Maybe it will convert you.
2 cups thinly sliced yellow sweet onions (ie. vidalia)
2 tbsp butter
14.5 ounce can chicken broth
1/4 tsp salt
1/4 tsp ground pepper
2 chicken boullion cubes
1/4 cup diced velveeta cubes compressed in a measuring cup (okay, so sometimes I use this processed, velveeta cheese, but sometimes I just use regular shredded cheddar cheese. I usually use more than 1/4 cup if I use the cheddar though.... almost 1/2 cup)
1 1/2 to 1 3/4 cups white sauce (below) Okay, so it only says to use that amount... but I always end up using all of it. Mostly just because I always forget that it says to only use a certain amount!!! Anyway... if you want to use all the white sauce, go for it! it always turns out fine when I do.
Thick White Sauce:
1/4 tsp salt
1 1/2 cups whole milk (I have used milks ranging from skim to cream here, so.... if you don't feel like buying whole milk... use whatever you've got. it'll be alright.)
In a 1 quart sauce pan, melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the pan.
Remember to stir constantly taking care not to let mixture lump. Set aside off from heat until ready to use for the soup.
In 2 quart sauce pan place 2 TBS butter and sliced onions.
Cook at low to medium heat, stirring frequently until soft, and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese (or cheddar). White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. (If you're using cheddar, be sure not to let the soup come to a boil after you've added the cheese, as this could cause it to curdle).
Turn temperature to warm and let cook for additional 30 to 45 minutes. (It says to do this.... but, I usually don't leave it that long... just because I'm too hungry..... but, again, I've done it both ways. Both turn out just fine).
Serve with some crusty bread. You could also top the soup with some shredded cheddar cheese if you wanted.