Outback Creamy Onion Soup

Copycat Outback Creamy Onion Soup

White Sauce:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk

Soup Base:
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
4 bay leaves (more or less if you like)
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
shredded cheddar cheese to garnish

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.

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.