Outback Steakhouse Onion soup walk

Outback Steakhouse Onion soup walk
Ingredients
2 cups yellow sweet onion, thinly sliced
2 tablespoons of butter
1 (15 ounce) can of chicken stock
1/4 teaspoon of salt
1/4 teaspoon fresh pepper, ground
2 chicken stock cubes
1/4 cup Velveeta cheese, cubed, diced (squeezed in a measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, chopped (for decoration)
White sauce
3 tablespoons of butter
3 tablespoons of flour
1/4 teaspoon of salt
1 1/2 cups whole milk
.
Tips:
1 In a 2 liter saucepan, place 3 tablespoons of butter and chopped onion.
2 Cook over low to medium heat, stirring often, until soft and clear, but not brown.
3 Add canned chicken stock, chicken stock cubes, salt, pepper and stir until fully heated.
4 Add white sauce and Velveeta cheese. The white sauce will be thick as it has been removed from the heat. Cook over medium heat until cheese is melted and all ingredients are mixed, stirring constantly.
5 Turn the temperature higher and cook for an additional 30 to 45 minutes.
6 Serve with grated cheddar cheese and a few slices of warm dark Russian bread.
7 Thick white sauce:.
8 In a 1 quart saucepan, melt the butter and add the flour, cook over medium heat until the flour thickens and pulls away from the sides of the pan.
9 Pour the milk little by little into the flour and stir constantly, add salt. The mass should thicken and have the consistency of thick pudding.
10 Remember to keep stirring, being careful not to clump the mixture, remove from heat until ready to use in the soup.