2 c. sliced sweet onions
6 tbsp. butter
1 (14 oz.) can chicken broth
2 chicken bouillon cubes
1/4 c. diced process cheese
1/4 tsp. pepper
3 tbsp. flour
1 1/2 c. milk
shredded Cheddar cheese
minced fresh parsley

In large skillet in 3 tablespoons butter, cook the onion until tender. Add the crushed bouillon, broth, cheese and pepper; bring to the boil, then remove from heat. In a large saucepan, melt the remaining butter; stir in flour until smooth, gradually adding the milk. Bring to the boil; cook and stir for 1 to 2 minutes or until thickened. Reduce heat; add the onion-broth mixture. Cook and stir until heated through. Garnish with Cheddar cheese and parsley.