Outback Steakhouse Walkabout Onion Soup
Creamy, savory, and oh-so-comforting — this Outback Steakhouse Walkabout Onion Soup is the kind of bowl that hugs you from the inside out.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 cups Yellow Sweet Onions, thinly sliced
- 2 tablespoons Unsalted Butter, melted or softened
- 1 can (15-ounce) Chicken Broth
- 1/4 teaspoon Salt
Instructions
- Prepare the onions: Peel and thinly slice enough yellow sweet onions to measure 2 cups. Aim for even slices so they caramelize at the same rate.
- Melt the butter: Place a large pot or Dutch oven over medium heat and add 2 tablespoons butter. Let the butter melt and warm until it foams slightly but does not brown.
- Cook the onions: Add the sliced onions to the pot and stir to coat with butter. Spread them into an even layer and cook, stirring occasionally, until they turn golden brown and sweetly caramelized, about 15–20 minutes. If the onions start to stick, lower the heat and stir more frequently.
- Add broth and salt: Pour in 1 (15-ounce) can chicken broth and add 1/4 teaspoon salt. Stir to combine and loosen any browned bits from the bottom of the pot for extra flavor.
- Simmer: Bring the soup to a gentle simmer and cook for about 10 minutes to let flavors meld. Taste and adjust seasoning with more salt if needed.
- Serve hot: Ladle the soup into bowls. For a classic finish, top with toasted bread and melted cheese if you like, or enjoy as-is for a lighter bowl.
Notes
This soup is perfect for chilly evenings or anytime you crave a simple, satisfying meal. Pair with crusty bread or a simple salad for a complete meal.