Copycat Outback Creamy Onion Soup

Copycat Outback Creamy Onion Soup

3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to
garnish, or a combo)

1) For the white sauce: In a 1-quart saucepan melt butter and add
flour, cook on medium heat until the flour turns thick and comes
away from the side of the saucepan. Pour milk in flour a little at
a time and stir constantly. Mixture should thicken and become like
thick pudding. Remember to stir constantly taking care not to let
mixture lump, set aside off from heat until ready to use for the
soup.

2) In 2-quart saucepan place 3 tablespoons butter and sliced
onions. Cook at low to medium heat stirring frequently until soft
and clear but not brown. Add chicken broth or stock from can,
chicken bouillon cubes, bay leaves, pepper, and stir until
completely heated through.

3) Add white sauce and Velveeta cheese to onion mixture. 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. Turn temperature to
warm and let cook for additional 30 minute to 45 minutes.

4) Serve with a garnish of shredded cheese(s), and a couple of
slices of warm dark Russian Bread.