• Place onion slices and 3 tablespoons butter in a 2-quart saucepan.
• In low to medium heat, stir frequently until the vegetables are soft and clear, but not browned.
• To make the soup, add the chicken broth from the can, the chicken bouillon cubes, salt, and pepper, and stir until it is completely heated.
• Combine white sauce with Velveeta cheese. Since the white sauce has been removed from the heat, it will be thick. Continue stirring constantly until all ingredients are blended and the cheese is melted.
• After 30 to 45 minutes, turn the temperature to warm and continue cooking.

  Served with warm dark Russian bread and shredded cheddar cheese.

THICK WHITE SAUCE:

• Heat butter and flour in a 1-quart saucepan over medium heat. Cook until the flour thickens and leaves the sides.
• Mix milk into the flour gradually, adding salt as you stir. In order for the mixture to become thick like thick pudding, it needs to thicken.
• You must stir constantly to prevent lumps from forming. Remove from heat until the soup is ready to serve.