Discover how to recreate the famous Outback Steakhouse Walkabout Onion Soup at home with this easy-to-follow recipe.
This hearty and comforting soup is perfect for chilly days and will satisfy your cravings with its rich flavors.
Ingredients
- 2 cups yellow sweet onions, thinly sliced
- 2 tbsp butter
- 1 (15 oz) can chicken broth
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 chicken bouillon cubes
- 1/4 cup Velveeta cheese, diced
- Shredded cheddar cheese, for garnish
- Dark Russian bread, for serving
- 1 1/2 – 1 3/4 cups Thick white sauce (see recipe below)
Thick white sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 1 1/2 cups whole milk
Instructions
Step 1: In a 2-quart saucepan, melt 2 tbsp butter over medium heat.
Add the sliced onions and cook, stirring frequently, until soft and translucent, but not browned.
Step 2: Add chicken broth, bouillon cubes, salt, and pepper to the saucepan with the onions. Stir and heat until warmed through.
Step 3: For the thick white sauce, melt 3 tbsp butter in a separate saucepan over medium heat.
Stir in flour, cooking until it forms a smooth, thick mixture that pulls from the pan’s sides.
Step 4: Slowly pour in the whole milk, stirring continuously to avoid lumps.
Add 1/4 tsp salt and cook until the sauce thickens to a pudding-like consistency. Remove from heat.
Step 5: Combine the Thick White Sauce and diced Velveeta cheese with the onion mixture.
Stir over medium-low heat until the cheese melts and blends smoothly.
Step 6: Reduce the heat to low and let the soup simmer for 30-45 minutes, stirring occasionally to allow flavors to meld beautifully.
Serve warm with shredded cheddar and dark Russian bread.
Frequently Asked Questions (FAQs)
1. Can I use regular onions instead of sweet onions?
Yes, but sweet onions offer a milder flavor. Adjust seasoning if using regular onions.
2. Can I substitute Velveeta cheese?
You can use cheddar or another melty cheese, but the texture may differ slightly.
3. How can I make the soup thicker?
Add more Thick White Sauce or simmer longer to reach your desired thickness.
4. Can I make this soup in advance?
Yes, it can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
5. Can I freeze leftovers?
Cream-based soups can change in texture when frozen, but you can freeze in an airtight container for up to a month.
Onion Soup (Outback Steakhouse Walkabout Copycat)
Ingredients
- 2 cup yellow sweet onions thinly sliced
- 2 tbsp butter
- 1 can chicken broth 15 oz
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 chicken bouillon cubes
- 1/4 cup Velveeta cheese diced
- Shredded cheddar cheese for garnish
- Dark Russian bread for serving
- 1 1/2 – 1 3/4 cup Thick white sauce see recipe below
Thick white sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 1 1/2 cup whole milk
Instructions
- In a 2-quart saucepan, melt 2 tbsp butter over medium heat.
- Add the sliced onions and cook, stirring frequently, until soft and translucent, but not browned.
- Add chicken broth, bouillon cubes, salt, and pepper to the saucepan with the onions. Stir and heat until warmed through.
- For the thick white sauce, melt 3 tbsp butter in a separate saucepan over medium heat.
- Stir in flour, cooking until it forms a smooth, thick mixture that pulls from the pan’s sides.
- Slowly pour in the whole milk, stirring continuously to avoid lumps.
- Add 1/4 tsp salt and cook until the sauce thickens to a pudding-like consistency. Remove from heat.
- Combine the Thick White Sauce and diced Velveeta cheese with the onion mixture.
- Stir over medium-low heat until the cheese melts and blends smoothly.
- Reduce the heat to low and let the soup simmer for 30-45 minutes, stirring occasionally to allow flavors to meld beautifully.
- Serve warm with shredded cheddar and dark Russian bread.
