Ingredients
1 pound yellow onions (about 3 medium), sliced2 tablespoons butter4 cups chicken brothDash each pepper and dried thyme1/4 teaspoon salt, optional2 cups milk, divided1/3 cup all-purpose flour
Preparation
In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.
