French Onion Soup

This French Onion Soup is a rich, creamy twist on the classic, combining sweet sautéed onions with a velvety white sauce and melty cheese for a comforting, flavorful bowl. The slow cooking brings out the natural sweetness of the onions, while the creamy base makes the soup hearty and satisfying. It’s perfect for chilly evenings or when you’re craving something warm, savory, and homemade.

Ingredients

• 2 cups thinly sliced yellow sweet onions
• 2 tablespoons butter
• 1 (15 oz) can chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 chicken bouillon cubes
• 1/4 cup compressed Velveeta cheese, cubed or shredded
• 1 1/2 to 1 3/4 cups thick white sauce (see below)
• Shredded cheddar cheese, for garnish

White Sauce Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 1/2 cups whole milk

Directions

1. Make the white sauce: Melt butter in a saucepan. Add flour and cook until thick and pulling from the sides.
2. Slowly whisk in milk, stirring constantly to avoid lumps.
3. Add salt and cook until thick like pudding; set aside.
4. Make the soup: Melt 3 tablespoons butter in a 2-quart saucepan. Add onions and cook over low–medium heat until soft and translucent, not browned.
5. Stir in chicken broth, bouillon cubes, salt, and pepper; heat through.
6. Add white sauce and Velveeta; simmer on medium-low, stirring until cheese melts and mixture blends smoothly.
7. Reduce heat to warm and cook an additional 30–45 minutes.
8. Serve hot with shredded cheddar on top and warm dark bread on the side.

Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 70 minutes
Kcal: ~250 kcal per serving | Servings: 4

Tips

• Slice onions very thin so they soften evenly and melt into the soup.
• Stir constantly when adding the white sauce to keep the soup creamy and lump-free.

FAQ

Can I use beef broth instead of chicken?
Yes—beef broth will give a more traditional, deeper flavor.

Can I substitute another cheese for Velveeta?
You can use mild cheddar or Swiss, but the texture may be slightly less smooth.

Can I make this ahead?
Yes—reheat gently over low heat, adding a splash of milk if too thick.

Can I caramelize the onions instead?
You can, but this version is meant to keep them soft and pale rather than browned.

What bread works best for serving?
Dark rye or Russian bread pairs beautifully with the creamy soup.