4 large white onions, peeled 1 qt. chicken broth
1 tsp. salt 8 oz. Velveeta cheese
1/2 tsp. sugar 2 c. milk
1/2 c. butter 1/2 tsp. salt
1/2 tsp. garlic salt 1/4 tsp. pepper
Thinly slice onions, and put in cold water with 1 tsp. salt and sugar
for 30 minutes. Strain onions and blot dry with paper towel. Melt butter
in a large pot. Add garlic salt. Saute onions over medium heat until
limp. Use a large wire whisk or fork to avoid breaking onions. Add broth.
Cook slowly over medium heat for 20 minutes. Add cheese, cook until melted.
Add milk, but do not boil. Season with salt and pepper.
