Recipe: Outback Steakhouse Walkabout Soup

Just found this recipe. Since the outback's stuff is really hot in the US now, thought I'd post it here.
======================================
Outback Steakhouse Walkabout Soup

Notes: This is a nice delightful soup that is easy to prepare. I personally
like to use the 1015's sweet mild onions when they are in season.

2 Cups Thinly Sliced Yellow Sweet Onions
2 Tbs. Butter
1 Can Chicken Broth 14.5 oz -15 oz
1/4 tsp. Salt
1/4 tsp. Fresh Ground Pepper
2 Chicken Bouillon Cubes
1/4 Cup Diced Velveeta Cubes (compressed in
measuring cup)
1 1/2 - 1 3/4 Cups White Sauce (Below)
Shredded Cheddar Cheese for Garnish

In 2 quart sauce pan place 3 tablespoons butter and sliced onions. Cook at low
to medium heat stirring frequently until soft and clear but not brown. Add
chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until
completely heated through. Add white sauce and Velveeta cheese. White sauce
will be thick because it has been remove from the heat. Simmer on medium low
heat until the cheese is melted and all ingredients are blended, stirring
constantly. Turn temperature to warm and let cook for additional 30 min. to 45
min. Serve with a garnish of shredded cheddar cheese, and a couple of slices
of warm dark Russian Bread.

Thick White Sauce

3 Tbsp. Butter
3 Tbsp. Flour
1/4 tsp. Salt
1 1/2 Cups Whole Milk

In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the
flour turns thick and comes away from the side of the sauce pan. Pour milk in
flour a little at a time and stir constantly, add salt. Mixture should thicken
and become like thick pudding. Remember to stir constantly taking care not to
let mixture lump, set aside off from heat until ready to use for the soup.