For the Soup

• 2 cups thinly sliced sweet yellow onions
• 2 tablespoons butter
• 1 (15-ounce) can chicken broth
• 2 chicken bouillon cubes
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup Velveeta cheese, cubed or shredded
• 1½–1¾ cups prepared thick white sauce (recipe below)
• Shredded cheddar cheese, for garnish

For the Thick White Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1½ cups whole milk

Instructions

Step 1: Make the White Sauce

In a medium saucepan, melt the butter over medium heat.

Add the flour and stir continuously for about 2 minutes until the mixture becomes smooth and forms a thick paste. Do not allow it to brown.

Gradually pour in the milk a little at a time, whisking constantly after each addition to prevent lumps.

Add the salt and continue cooking while stirring until the sauce thickens to the consistency of thick pudding.

Remove from the heat and set aside.

Step 2: Cook the Onions

In a large 2-quart saucepan or Dutch oven, melt the 2 tablespoons of butter over medium-low heat.

Add the sliced onions and cook slowly for 15–20 minutes, stirring frequently, until they become soft, translucent, and sweet. Avoid browning the onions, as this recipe relies on their delicate sweetness rather than caramelization.

Step 3: Add the Broth

Pour in the chicken broth and add the chicken bouillon cubes.

Season with salt and black pepper, then stir until the bouillon cubes dissolve completely.

Bring the mixture to a gentle simmer.

Step 4: Add the White Sauce and Cheese

Gradually stir the prepared white sauce into the soup until fully incorporated.

Add the Velveeta cheese and continue stirring over low heat until the cheese has completely melted and the soup becomes smooth and creamy.

Allow the soup to simmer gently for 30–45 minutes, stirring occasionally to prevent sticking. Do not let it boil vigorously, as this can affect the creamy texture.

Step 5: Serve

Ladle the hot soup into serving bowls.

Sprinkle generously with shredded cheddar cheese and allow it to melt over the top.

Serve immediately with slices of warm dark rye or Russian bread, crusty French bread, or garlic toast.

Tips for the Best Soup

• Use sweet yellow onions for the mildest, naturally sweet flavor.
• Stir the white sauce constantly while cooking to prevent lumps.
• Keep the soup at a gentle simmer rather than a rolling boil.
• Add extra shredded cheddar for an even richer cheese flavor.
• A pinch of garlic powder or dried thyme can add extra depth.

Serving Suggestions

This creamy soup pairs perfectly with:

• Dark Russian or rye bread
• Crusty French bread
• Garlic bread
• Grilled cheese sandwiches
• Green salad
• Roasted vegetables

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat, stirring frequently. If the soup becomes too thick, add a splash of milk or chicken broth until it reaches your desired consistency.

Freezing is not recommended, as the creamy sauce and cheese may separate after thawing.

Final Thoughts

This Creamy Onion Cheese Soup is the ultimate comfort food, combining tender sweet onions, a rich homemade white sauce, savory chicken broth, and creamy melted cheese into one delicious bowl. Perfect for cold evenings, family dinners, or casual entertaining, it’s a hearty and satisfying recipe that’s easy to prepare with everyday ingredients.

Serve it with warm bread and plenty of melted cheddar on top for a cozy meal that’s sure to have everyone coming back for seconds.