Tony's favorite soup

Last week I tried a new soup recipe just as a special favor to my sweet little hubby. Love is not a strong enough word to describe how he feels about the Creamy Cheesy Onion soup from Outback. Every time we go there he requests it and they haven't had it in a long time. We got the impression from a couple of waiters that the soup had actually been discontinued. Tony was heartbroken.

So one day I decided to do some google-ing and try to find a recipe for a knock-off of this soup. I found one that seemed pretty easy and I got the ingredients. I gave it a try last week and Tony loved it! The website I pulled the recipe from called it Walkabout Soup but Tony calls it Creamy Cheesy Onion soup. Whatever it is - I think it's gross. I can't stand onions. So I made a deal with him - if he will cut the onions, I'll make the soup. Yay! Teamwork!

Here's the recipe in case you're interested.

Ingredients:

2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes (** I didn't use these b/c I couldn't find them at the store)
1/4 cup Velveeta cheese, cubes, diced
1 1/2-1 3/4 cups white sauce (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:
Prep Time: 15 mins
Total Time: 1 1/4 hr
1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4 Add white sauce and Velveeta cheese. 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.
5 Turn temperature to warm and let cook for additional 30 to 45 minutes.
6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

7 Thick White Sauce:.
8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

I made the soup again last night but this time we made a double batch so there'd be plenty for Tony to take for lunch today and tomorrow. I was a little worried about doubling it but he said it turned out just as good as last week. So feel free to double if you want a bigger batch.

Here's the onions cooking. Hold your nose!

Here's a pic of the white sauce. Just a word of advice.. start making this before you start cooking the onions. The directions say it will turn to a "pudding" like substance. I think it's more like a thick gravy. Gross, I know. Also, it will take it a while to get thick. Just be patient.
After the soup was done cooking he told me it was even better than Outback's. I wouldn't know. I didn't try it. Onions are gross!