Ingredients
2 cups thinly sliced sweet onions6 tablespoons butter, divided1 can (14-1/2 ounces) chicken broth2 teaspoons chicken bouillon granules1/4 teaspoon pepper3 tablespoons all-purpose flour1-1/2 cups milk1/4 cup diced process cheese (Velveeta)Shredded cheddar cheese and minced fresh parsley
Preparation
In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat.
In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.
