Onion Soup (Outback Steakhouse Walkabout Copycat)
This hearty and comforting soup is perfect for chilly days and will satisfy your cravings with its rich flavors.
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.