Start by melting 2 tablespoons of butter in a 2-quart saucepan over low-medium heat. Add the sliced onions and cook, stirring frequently, until they’re soft and translucent. Remember, we’re going for golden goodness, not a crispy onion stir-fry.

Once the onions are ready, pour in the chicken broth, toss in the chicken base, and sprinkle in the salt and pepper. Stir everything together until it’s heated through, like a warm oniony hug.

While your onions are doing their thing, whip up the white sauce. Melt 3 tablespoons of butter in a 1-quart saucepan over medium heat. Stir in the flour, and cook until the mixture thickens and starts to pull away from the sides of the pan. Slowly pour in the milk, a little at a time, whisking constantly to avoid any lumps. Add a pinch of salt, and continue stirring until it’s thick and creamy. Remove from heat and bask in your sauce-making skills.

Add the white sauce and Velveeta cheese to the onion mixture. Stir over medium-low heat until the cheese melts and the soup is smooth and creamy. Resist the urge to dive in with a spoon—almost there!

Turn the heat to low and let the soup simmer for 30-45 minutes, stirring occasionally. This gives all the flavors time to meld into pure magic.

Ladle the soup into bowls and top with shredded cheddar cheese and a sprinkle of green onions. Pair with crusty bread or crackers for the ultimate comfort food experience.