Outback Copycat Walkabout Onion Soup

Outback Copycat Walkabout Onion Soup
* 2 large yellow onions, sliced thin
* ½ cup cheddar cheese
* 1/4 cup Velveeta cheese
* 2 chicken bouillon cubes
* 1 can chicken broth
* 2 tablespoons butter
* 1/4 tsp black pepper
* 1/4 tsp sea salt
* Creamy Sauce:
* 3 tablespoons all-purpose flour
* 3 tablespoons butter
* 1 1/2 cups whole milk
* 1/4 teaspoon salt
* For garnish:
* Bacon and shredded cheese
Add two tablespoons of butter and the slice onions to a large saucepan on medium heat.
Cook until onions are tender.
Stir in the bouillon cubes, broth, and salt and pepper.
Stir frequently for five minutes until flour is cooked and sauce is finished.
Add the Velveeta cheese to the onion soup mixture. Pour in the sauce mixture as well. Stir to combine.
The onion soup should simmer for about five minutes until the cheese has melted. Stir continuously.
Once the Velveeta cheese has melted, reduce heat to very low. Cook for about 45 minutes.
Garnish with cheese and bacon (optional).

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