Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Ingredients
Soup:
- 2 cups yellow sweet onions, thinly sliced
- 2 tablespoons butter
- 1 (15 ounce) can chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 chicken bouillon cubes
- 1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
- 1 1/2 – 1 3/4 cups white sauce (see below)
- Cheddar cheese, shredded (for garnish)
White Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
Directions
- In a saucepan, melt butter and sauté onions until soft and translucent.
- Add chicken broth, salt, pepper, and bouillon cubes. Simmer for 30 minutes.
- In a separate pan, make the white sauce: Melt butter, stir in flour and salt, and gradually add milk. Cook until thickened.
- Add Velveeta cheese to the soup and stir until melted.
- Combine the white sauce with the soup and cook until heated through.
- Serve hot, garnished with shredded cheddar cheese.
Cook Notes
- The soup should have a creamy consistency; adjust the amount of white sauce as needed.
- For a smoother soup, blend the onions before adding the white sauce.
Variations
- Vegan Version: Use plant-based butter, cheese, and milk.
- Gluten-Free: Substitute flour with a gluten-free alternative for the white sauce.
Keto Version
Use heavy cream instead of milk, a keto-friendly flour substitute, and omit the Velveeta cheese.
Low-Carb Version
Substitute onions with a lower-carb vegetable like mushrooms and use a low-carb thickener for the white sauce.
Nutritional Information (Approximate)
Per serving (values may vary based on ingredient brands and portion sizes):
- Calories: 200-250
- Carbohydrates: 15-20g (Note: Lower for Keto and Low-Carb versions)
- Protein: 5-10g
- Fat: 15-20g
- Fiber: 1-2g
- Sugar: 5-6g
For precise nutritional information, it’s best to calculate based on the specific brands and quantities of ingredients you use.
