Cheesy Onion Soup

I've been making this soup for a few years and I haven't come up with a better name - any suggestions??

I came up with this soup because of my love affair with onions - and my love of cheesy, hearty soups...

Roux
3 T butter
3 T flour
1 1/4 c half and half
Soup
1 medium onion thinly sliced
2 T butter
16 oz chicken broth
2 chicken bouillon cubes
1/3 c diced Velveeta (packed down)

Make the roux first. In a small sauce pan, on medium heat, let the butter melt and add the flour - whisking so there are no lumps and whisk until the mixture becomes thick and comes away from the side of the pan. Slowly add half and half stirring constantly. Set aside.

In a large sauce pan sautee butter and onions until the onions are transparent - but not browned (careful here!) Add chicken broth, boullion cubes and salt and pepper to taste. Add the roux (white sauce) and Velveeta cheese. Simmer on medium to low heat until cheese is melted and all ingredients are blended. Turn the heat up to medium and let cook an additional 30 minutes stirring occasionally.

Garnish with shredded cheese.