outback steakhouse walkabout onion soup

The Outback Steakhouse Walkabout Onion Soup is a beloved classic known for its rich, creamy texture and savory flavor. This homemade version captures the essence of the original, allowing you to enjoy a comforting bowl of this delicious soup anytime.

Ingredients

For the Soup:

• 2 large yellow onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar

For the Topping:

• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

Instructions

Step 1: Prepare the Onions

1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 20-25 minutes.

Step 2: Make the Soup Base

1. Sprinkle the flour over the caramelized onions and stir well to coat.
2. Cook for an additional 2-3 minutes to remove the raw flour taste.

Step 3: Add the Broth and Seasonings

1. Gradually add the chicken broth, stirring constantly to prevent lumps.
2. Add the heavy cream, salt, black pepper, and sugar. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, allowing the flavors to meld together.

Step 4: Blend the Soup (Optional)

1. For a smoother texture, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, skip this step.

Step 5: Add the Cheese Topping

1. Preheat your broiler.
2. Ladle the hot soup into oven-safe bowls and top each serving with a mixture of cheddar and Monterey Jack cheese.
3. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Tips for Perfect Walkabout Onion Soup

Caramelize the Onions

Take your time caramelizing the onions. This step is crucial for developing the deep, rich flavor characteristic of this soup.

Use High-Quality Cheese

For the best results, use high-quality, freshly shredded cheese. Pre-shredded cheese often contains additives that can affect melting.

Adjust Seasonings

Taste the soup before serving and adjust the salt and pepper as needed to suit your preference.

Variations

Add Garlic

For an extra layer of flavor, add a couple of minced garlic cloves when caramelizing the onions.

Gluten-Free Option

To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to three days. Reheat gently on the stovetop before serving.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave before serving.

Conclusion

This homemade version of the Outback Steakhouse Walkabout Onion Soup is sure to become a family favorite. With its rich, creamy base and savory flavor, it’s a comforting dish that’s perfect for any occasion. Enjoy the satisfaction of creating this restaurant favorite in your own kitchen.

Outback Steakhouse Walkabout Onion Soup

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 cups yellow sweet onions, thinly sliced
• 2 tablespoons butter
• 1 (15 ounce) can chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon fresh pepper, ground
• 2 chicken bouillon cubes
• 1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
• 1 1/2-1 3/4 cups white sauce (below)
• cheddar cheese, shredded (for garnish)
• White Sauce
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 1/2 cups whole milk

Instructions

1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.

2 Cook at low to medium heat stirring frequently until soft and clear but not brown.

3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.

4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.

5 Turn temperature to warm and let cook for additional 30 to 45 minutes.

6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

7 Thick White Sauce:.

8 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 sides of the sauce pan.

9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.

10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.