I am a big fan of Outback Steakhouse. I love their onion soup and to be able to make it in the comfort of my home makes me always super excited! This Outback Steakhouse Walkabout Onion Soup is not difficult to make. This requires only a few simple ingredients that you might already have on hand and easy-to-follow steps to throw together.
Enjoy a hearty onion soup any time with this easy Outback Steakhouse copycat recipe. I have received awesome reviews from everyone I know about this recipe, even before trying it. And this did not disappoint! This really tastes like exactly the real deal! This might not be the complete recipe, but this did the trick! This Outback Steakhouse Walkabout Onion Soup is rocking it!
Ingredients
2 tbsp butter
2 c. yellow sweet onions, thinly sliced
1 (15 oz.) can of chicken broth
2 chicken bouillon cubes
1 1/2-1 3/4 c. white sauce
1/4 c. Velveeta cheese, cubes, diced (compressed in measuring cup)
cheddar cheese, shredded (for garnish)
1/4 tsp salt
1/4 tsp fresh pepper, ground
White Sauce:
3 tbsp flour
3 tbsp butter
1 1/2 c. whole milk
1/4 tsp salt
How to make Outback Steakhouse Walkabout Onion Soup
Step 1: Into a 2-quart pan, place the sliced onions and 3 tbsp butter. Cook over low heat until the onions are translucent, tender, and browned.
Step 2: Pour in the chicken broth along with the bouillon cubes. Season with salt and pepper. Stir well and cook until heated through.
Step 3: To the pan, add the Velveeta cheese and the white sauce. Allow everything to simmer until the cheese has completely melted and the ingredients are blended.
Step 4: Adjust the temperature to warm and continue to cook for an additional 30 to 45 minutes.
Step 5: Serve the Steakhouse Walkabout Onion Soup right away garnished with parsley. Enjoy!
Tips:
To make the thick white sauce, cook the butter and flour in a saucepan over medium heat until the flour has thickened. Slowly add in the milk, stirring constantly until you get a thick pudding consistency.
Make sure to stir constantly to prevent any lumps. Immediately remove the sauce from the heat once done.
Ingredients
- 2 tbsp butter
- 2 c. yellow sweet onions, thinly sliced
- 1 (15 oz.) can of chicken broth
- 2 chicken bouillon cubes
- 1 1/2-1 3/4 c. white sauce
- 1/4 c. Velveeta cheese, cubes, diced (compressed in measuring cup)
- cheddar cheese, shredded (for garnish)
- 1/4 tsp salt
- 1/4 tsp fresh pepper, ground
- White Sauce:
- 3 tbsp flour
- 3 tbsp butter
- 1 1/2 c. whole milk
- 1/4 tsp salt
Instructions
Step 1: Into a 2-quart pan, place the sliced onions and 3 tbsp butter. Cook over low heat until the onions are translucent, tender, and browned.
Step 2: Pour in the chicken broth along with the bouillon cubes. Season with salt and pepper. Stir well and cook until heated through.
Step 3: To the pan, add the Velveeta cheese and the white sauce. Allow everything to simmer until the cheese has completely melted and the ingredients are blended.
Step 4: Adjust the temperature to warm and continue to cook for an additional 30 to 45 minutes.
Step 5: Serve the Steakhouse Walkabout Onion Soup right away garnished with parsley. Enjoy!
Notes
To make the thick white sauce, cook the butter and flour in a saucepan over medium heat until the flour has thickened. Slowly add in the milk, stirring constantly until you get a thick pudding consistency. Make sure to stir constantly to prevent any lumps. Immediately remove the sauce from the heat once done.
