Outback Steakhouse Walkabout Onion Soup
Outback Steakhouse Walkabout Onion Soup is a creamy, comforting, and savory delight that brings the classic flavors of caramelized onions together with a rich, cheesy broth. It’s the perfect soup for chilly days or when you’re craving something that feels like a warm hug in a bowl.
This velvety, smooth soup is easy to prepare and is sure to please your taste buds with its depth of flavor. Whether served as a starter or the main event, it’s an absolute crowd-pleaser. If you’re looking for a comforting and flavorful soup that’s creamy but not too heavy, you’ve come to the right place. Not a fan of heavy cream? Don’t worry, you can adjust the richness, and it’ll still be undeniably delicious!
Kitchen Equipment Needed:
- Large pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Oven-safe bowls (for broiling cheese)
Ingredients:
- 4 medium yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup water
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp Worcestershire sauce (optional)
- ½ cup shredded mozzarella or Gruyère cheese (for topping)
- Fresh parsley for garnish (optional)
Directions:
- Prepare the Onions:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the thinly sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. You want them golden brown but not burnt.
- Make the Roux:
- Sprinkle the flour over the onions and stir constantly for 2-3 minutes to form a roux. This will help thicken the soup.
- Add Broth and Cream:
- Gradually whisk in the chicken broth and water. Continue stirring until the mixture is smooth.
- Add the heavy cream and bring the soup to a simmer, stirring occasionally.
- Season the Soup:
- Stir in the salt, black pepper, garlic powder, and Worcestershire sauce (if using). Let the soup simmer on low heat for another 10-15 minutes to allow the flavors to meld together.
- Add the Cheddar Cheese:
- Stir in the shredded cheddar cheese, making sure it melts completely into the soup for a creamy consistency.
- Serve with Toppings:
- Preheat your broiler. Ladle the soup into oven-safe bowls, top with shredded mozzarella or Gruyère cheese, and place the bowls under the broiler until the cheese is bubbly and golden brown.
- Garnish and Serve:
- Garnish with fresh parsley and serve hot. Pair it with crusty bread for dipping, and enjoy!
Prep Time:
- 10 minutes
Cook Time:
- 40 minutes
Total Time:
- 50 minutes
Nutrition (per serving):
- Calories: 320
- Fat: 25g
- Carbohydrates: 15g
- Protein: 10g
- Fiber: 2g
- Sugar: 6g
This Outback Steakhouse Walkabout Onion Soup recipe brings the rich, savory flavors of caramelized onions and cheese together for a creamy and satisfying meal. The depth of flavor makes it a comforting classic, perfect for lunch, dinner, or a delicious appetizer.
Outback Steakhouse Walkabout Onion Soup
is a creamy, comforting, and savory delight that brings the classic flavors of caramelized onions together with a rich, cheesy broth. It’s the perfect soup for chilly days or when you’re craving something that feels like a warm hug in a bowl. This velvety, smooth soup is easy to prepare and is sure to please your taste buds with its depth of flavor.
Equipment
- Large pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Oven-safe bowls (for broiling cheese)
Ingredients
- 4 medium yellow onions thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups chicken broth or vegetable broth for a vegetarian option
- 1 cup water
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp Worcestershire sauce optional
- ½ cup shredded mozzarella or Gruyère cheese for topping
- Fresh parsley for garnish optional
Instructions
- Prepare the Onions:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the thinly sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. You want them golden brown but not burnt.
- Make the Roux:
- Sprinkle the flour over the onions and stir constantly for 2-3 minutes to form a roux. This will help thicken the soup.
- Add Broth and Cream:
- Gradually whisk in the chicken broth and water. Continue stirring until the mixture is smooth.
- Add the heavy cream and bring the soup to a simmer, stirring occasionally.
- Season the Soup:
- Stir in the salt, black pepper, garlic powder, and Worcestershire sauce (if using). Let the soup simmer on low heat for another 10-15 minutes to allow the flavors to meld together.
- Add the Cheddar Cheese:
- Stir in the shredded cheddar cheese, making sure it melts completely into the soup for a creamy consistency.
- Serve with Toppings:
- Preheat your broiler. Ladle the soup into oven-safe bowls, top with shredded mozzarella or Gruyère cheese, and place the bowls under the broiler until the cheese is bubbly and golden brown.
- Garnish and Serve:
- Garnish with fresh parsley and serve hot. Pair it with crusty bread for dipping, and enjoy!
- Prep Time:
- 10 minutes
- Cook Time:
- 40 minutes
- Total Time:
- 50 minutes
- Nutrition (per serving):
- Calories: 320
- Fat: 25g
- Carbohydrates: 15g
- Protein: 10g
- Fiber: 2g
- Sugar: 6g
- This Outback Steakhouse Walkabout Onion Soup recipe brings the rich, savory flavors of caramelized onions and cheese together for a creamy and satisfying meal. The depth of flavor makes it a comforting classic, perfect for lunch, dinner, or a delicious appetizer.
