2 cups yellow sweet onions, thinly sliced
1 can (15-ounce) butter, 2 tbsp Chicken Stock
a quarter teaspoon of salt
1/4 teaspoon black pepper, freshly ground
2 cubes chicken bouillon
1/4 cup Velveeta compressed cheese (cubed or shredded)
1 1/2–1 3/4 cups Thick White Sauce (recipe follows)
For garnish, use shredded Cheddar cheese.
Sauce Blanche Ingredients:

3 tbsp. melted butter
3 tbsp of flour
a quarter teaspoon of salt
1 1/2 cups Milk, Whole
French Onion Soup Recipe
Melt butter in a 1 quart sauce pan and add flour; simmer on medium heat until the flour thickens and pulls away from the edges of the sauce pan. Pour milk into flour a bit at a time, stirring constantly, and season with salt. The mixture should thicken to the consistency of thick pudding.

Remember to stir regularly so that the mixture does not lump, and set aside off the heat until ready to use in the soup.

SOUP: Place 3 tablespoons butter and chopped onions in a 2-quart sauce pan.
Cook, stirring regularly, over low to medium heat until soft and transparent but not brown.

Stir in the canned chicken broth, chicken bouillon cubes, salt, and pepper until well heated. Mix in the white sauce and Velveeta cheese.

Because the white sauce has been withdrawn from the heat, it will be thick. Simmer, stirring regularly, over medium-low heat until the cheese is melted and all of the ingredients are combined.

Cook for a further 30 to 45 minutes at warm temperature.

Serve with shredded cheddar cheese on top and a couple of slices of warm dark Russian bread.