- 1/2 cup diced sweet onion
- 2 teaspoons olive oil
- 1/4 cup Browned Flour
- 1 1/2 cups 1% low-fat milk
- 1 tablespoon jarred chicken soup base
- 1/2 teaspoon freshly ground pepper
How to Make It
Sauté onion in hot oil in a 3-qt. saucepan over medium heat 6 to 8 minutes or until golden brown.
Place Browned Flour in a bowl; gradually whisk in milk until smooth. Add milk mixture to onion, and cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Whisk in soup base and pepper until blended.
Note: We tested with Superior Touch Better Than Bouillon Chicken Base.
We tested with Superior Touch Better Than Bouillon Chicken Base.