A warm bowl of soup has a wonderful way of making one feel at home, especially when it’s rich with the scents of fried onions and melted cheese. My family holds this particular recipe in high regard, as it always reminds us of cozy evenings spent discussing matters of the heart. This creamy onion soup with Velveeta cheese and chicken stock is a family original—perfect for any cold day or an ordinary dinner at home. This dish brings people together, creating everlasting memories.
The first time I tasted this soup was during a family gathering at my grandma’s. In the kitchen, pots clinked together as if celebrating the distinctive sound of onion slices cooking slowly in butter. My grandmother carefully stirred the boiling pot, explaining each step as though revealing a sacred truth. That evening, with seven of us around the table, bowls full of steaming soup and dark slices of black bread, I realized that food is more than just nourishment—it’s a language of love and tradition.
Now, every time I cook this soup, I’m transported back to that warm, intimate space filled with the laughter and kinship of family. This recipe—whether for an occasion or a comforting moment—is sure to thrill you.
Ingredients
Soup
2 cups thinly sliced yellow sweet onions
2 tablespoons butter
1 (15 oz) can chicken broth
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 chicken bouillon cubes
¼ cup Velveeta cheese, diced
1½ – 1¾ cups white sauce (see below)
Shredded cheddar cheese for garnish
Dark Russian bread slices to serve
White Sauce
3 tablespoons butter
3 tablespoons flour
1½ cups whole milk
¼ teaspoon salt
Instructions
Prepare the Onions
Melt Butter:
In a 2-quart saucepan, melt 2 tablespoons of butter over low-medium heat.
Cook the Onions:
Add the thinly sliced onions and cook, stirring frequently, until they are soft and transparent but not browned, about 7 to 15 minutes.
Add Broth and Seasonings
Add Chicken Broth:
Pour in the chicken broth.
Add Seasonings:
Stir in the chicken bouillon cubes, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Stir well to combine.
Prepare the White Sauce
Melt Butter:
In a separate 1-quart saucepan, melt 3 tablespoons of butter over medium heat.
Make the Roux:
Add the flour, stirring constantly to create a roux. Continue to cook for 2-3 minutes until the mixture thickens and begins to pull away from the sides of the pan.
Add Milk:
Gradually add 1½ cups of whole milk, stirring continuously to avoid lumps. Continue stirring until the sauce thickens to a pudding-like consistency.
Season:
Add ¼ teaspoon salt and mix thoroughly. Remove from heat and set aside until ready to use.
Combine Soup and Cheese
Mix White Sauce:
Add the prepared white sauce to the onion and broth mixture in the 2-quart saucepan.
Add Velveeta Cheese:
Stir in the diced Velveeta cheese. The soup will thicken as the white sauce and cheese combine, so continue stirring until the cheese is fully melted and the soup is creamy, about 10 to 15 minutes on medium-low heat.
Simmer and Blend
Simmer the Soup:
Reduce the heat and allow the soup to cook for an additional 30-45 minutes, letting the flavors fully infuse. Stir occasionally to prevent the soup from sticking to the bottom of the saucepan.
Serve
Ladle the Soup:
Serve the hot soup in bowls.
Garnish:
Top with shredded cheddar cheese for extra cheesiness.
Serve with Bread:
Enjoy with warm dark Russian bread slices on the side to balance the richness of the soup.
Variations and Substitutions
Vegetarian Version:
Substitute vegetable broth for chicken broth and use vegetable bouillon cubes instead of chicken bouillon.
Gluten-Free Option:
Use gluten-free flour in the white sauce and ensure your bouillon cubes are gluten-free.
Lighter Version:
Substitute skim milk or any plant-based milk for whole milk. However, note that this may slightly alter the creaminess of the soup.
Extra Flavor:
Add a splash of wine to the onions at the beginning to elevate their flavor, or include herbs like thyme or bay leaves during the simmering process.
Conclusion
This creamy onion soup with Velveeta cheese is more than just a dish—it’s an experience that brings warmth and joy to every table. The combination of sautéed onions and melted cheese creates a velvety smooth soup that’s extremely delicious. Whether you’re recreating a beloved family recipe or simply in need of comfort food, this soup is sure to satisfy.
The inclusion of shredded cheddar cheese and warm dark Russian bread transforms this soup into a full meal that warms the soul. This recipe celebrates the essence of cooking with simple ingredients, resulting in something extraordinary. The dish requires patience, so take your time, enjoy the process, and savor the wonderful outcome. I hope this recipe finds a special place in your recipe book and in your heart, just as it has in mine.
OUTBACK STEAKHOUSE WALKABOUT ONION SOUP
Ingredients
- Soup:
- 2 cups thinly sliced yellow sweet onions
- 2 tablespoons butter
- 1 15 oz can chicken broth
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 chicken bouillon cubes
- ¼ cup Velveeta cheese diced
- 1½ – 1¾ cups white sauce see below
- Shredded cheddar cheese for garnish
- Dark Russian bread slices to serve
- White Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1½ cups whole milk
- ¼ teaspoon salt
Instructions
- Melt Butter: In a 2-quart saucepan, melt 2 tablespoons of butter over low-medium heat.
- Cook the Onions: Add the thinly sliced onions and cook, stirring frequently, until they are soft and transparent but not browned, about 7 to 15 minutes.
- Add Chicken Broth: Pour in the chicken broth.
- Add Seasonings: Stir in the chicken bouillon cubes, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Stir well to combine.
- Melt Butter (White Sauce): In a separate 1-quart saucepan, melt 3 tablespoons of butter over medium heat.
- Make the Roux: Add the flour, stirring constantly to create a roux. Continue to cook for 2-3 minutes until the mixture thickens and begins to pull away from the sides of the pan.
- Add Milk: Gradually add 1½ cups of whole milk, stirring continuously to avoid lumps. Continue stirring until the sauce thickens to a pudding-like consistency.
- Season (White Sauce): Add ¼ teaspoon salt and mix thoroughly. Remove from heat and set aside until ready to use.
- Mix White Sauce: Add the prepared white sauce to the onion and broth mixture in the 2-quart saucepan.
- Add Velveeta Cheese: Stir in the diced Velveeta cheese. The soup will thicken as the white sauce and cheese combine, so continue stirring until the cheese is fully melted and the soup is creamy, about 10 to 15 minutes on medium-low heat.
- Simmer the Soup: Reduce the heat and allow the soup to cook for an additional 30-45 minutes, letting the flavors fully infuse. Stir occasionally to prevent the soup from sticking to the bottom of the saucepan.
- Ladle the Soup: Serve the hot soup in bowls.
- Garnish: Top with shredded cheddar cheese for extra cheesiness.
- Serve with Bread: Enjoy with warm dark Russian bread slices on the side to balance the richness of the soup.
