Yield: 6 Servings1 lb. yellow onions, sliced2 tbsp butter or margarine4 cups low sodium chicken brothDash each pepper & dried thyme¼ tsp salt, optional2 cups 1% milk1/3 cup all-purpose flour n a 3-qt saucepan over medium heat, sauté 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.
Eat With The Seasons