Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

2 cups thinly sliced yellow sweet onions2 tablespoons butter
14 − to 15−ounce can chicken broth1/4 teaspoon salt
1/4 teaspoon fresh ground pepper2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish
In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook atlow to medium heat, stirring frequently until soft and clear but not brown.Add chicken broth from can, chicken bouillon cubes, salt, pepper and stiruntil completely heated through. Add white sauce and Velveeta cheese. Thewhite sauce will be thick because it has been removed from the heat. Simmeron medium low heat until cheese is melted and all ingredients are blended,stirring constantly. Turn temperature to warm and let cook for an additional30 to 45 minutes.
Serve with a garnish of shredded Cheddar cheese and a couple of slices ofwarm dark Russian bread.
Thick white sauce:
3 tablespoons butter 3 tablespoon flour 1/4 teaspoon salt
1 1/4 cups whole milk
In 1−quart saucepan, melt butter and add flour, cook on medium heat untilflour turns thick and comes away from side of saucepan. Pour milk into flourmixture a little at a time and stir constantly, taking care not to let
mixture lump. Set aside (off the heat) until ready to use in the soup.