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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Onion Cream Soup Recipe

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This recipe for Onion Cream Soup is from The Bachmier Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups thinly sliced sweet onions
6 tbsp. butter or margarine, divided
1 can chicken broth
2 tsp. chicken bouillon
1/4 tsp. salt or to taste
1/4 tsp. pepper
3 tbsp. flour
1 1/2 cups milk
1/4 cup diced Velveeta Cheese
Shredded cheddar cheese

In a large skillet, cook onions in 3 tbsp. butter over medium-low heat until tender. Add the broth, bouillon, salt 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 and stir until thickened. Reduce heat, add Velveeta cheese and onion mixture. Cook and stir until cheese is melted. Garnish with cheddar cheese.

This is just like the Onion Soup served at the Outback Steakhouse.




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