Outback French Onion Soup Recipe is a rich, comforting classic that’s packed with deep, caramelized onion flavor and topped with gooey, melted cheese. If you’ve ever had a bowl at the restaurant, you know how irresistible it is!
My homemade version brings all that savory goodness straight to your kitchen, with a broth that’s perfectly seasoned and infused with just the right amount of sweetness from slow-cooked onions.
Whether you’re craving a cozy appetizer or a hearty meal on its own, this recipe will satisfy your taste buds with every spoonful. Let’s dive in and make this Outback-inspired French Onion Soup right at home!
How To Make Outback French Onion Soup Recipe?
Course: Appetizer or Main Course
Cuisine: French-American Fusion
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 servings
Equipment Needed
- Large saucepan
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Oven-safe bowls
- Baking sheet
Ingredients
- 3 tablespoons butter
- 3 medium yellow onions, thinly sliced
- 1 quart beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 beef bouillon cubes
- 4 slices French bread
- 1 cup shredded Gruyère cheese
Instructions
Caramelize The Onions
In a large saucepan over medium heat, I melt the butter and add the sliced onions. Cooking them slowly, I stir frequently until they become soft and translucent, taking care not to brown them. This process usually takes about 15 minutes.
Prepare The Base
I sprinkle the flour over the softened onions, stirring continuously to form a roux. This helps in thickening the soup later. Gradually, I add the beef broth and bouillon cubes, ensuring to stir well to dissolve any lumps. Bringing the mixture to a gentle simmer, I let it cook for about 10 minutes.
Incorporate The Cream
Reducing the heat to low, I stir in the heavy cream, mixing thoroughly to combine. This adds a rich, velvety texture to the soup. I continue to cook the mixture for another 10 minutes, allowing the flavors to meld together.
Add The Cheese
I stir in the shredded cheddar cheese, allowing it to melt completely into the soup. This imparts a creamy, cheesy flavor that complements the caramelized onions perfectly. I season the soup with salt and black pepper to taste.
Prepare The Bread Topping
While the soup simmers, I preheat the oven to 400°F (200°C). Placing the slices of French bread on a baking sheet, I toast them in the oven until they’re lightly browned and crisp. This usually takes about 5 minutes.
Assemble And Serve
I ladle the hot soup into oven-safe bowls, place a toasted bread slice on top of each, and sprinkle generously with shredded Gruyère cheese. Placing the bowls under the broiler for a few minutes, I wait until the cheese is bubbly and golden brown. Serving the soup immediately ensures the best experience.
Nutrition Facts Of Outback French Onion Soup Recipe
- Calories: 450
- Protein: 15 g
- Fat: 30 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sodium: 1500 mg
Tips And Variations Of Outback French Onion Soup Recipe
Onion Selection: Using sweet onions can enhance the soup’s natural sweetness.
Cheese Options: While Gruyère is traditional, I’ve also enjoyed this soup with Swiss or provolone cheese for a different flavor profile.
Broth Choice: For a deeper flavor, consider using a combination of beef and chicken broth.
Note
For a vegetarian version, substitute the beef broth with vegetable broth and use vegetable-based bouillon cubes. Ensure that the cheese used is also vegetarian-friendly.
Conclusion
Recreating this Outback-inspired French Onion Soup at home has been a delightful experience. The combination of caramelized onions, creamy broth, and melted cheese offers a comforting and indulgent meal that’s perfect for any occasion. I hope you enjoy making and savoring this soup as much as I do.
Outback French Onion Soup Recipe
Equipment
- Large saucepan
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Oven-safe bowls
- Baking sheet
Ingredients
- 3 tablespoons butter
- 3 medium yellow onions thinly sliced
- 1 quart beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 beef bouillon cubes
- 4 slices French bread
- 1 cup shredded Gruyère cheese
Instructions
Caramelize The Onions
- In a large saucepan over medium heat, I melt the butter and add the sliced onions. Cooking them slowly, I stir frequently until they become soft and translucent, taking care not to brown them. This process usually takes about 15 minutes.
Prepare The Base
- I sprinkle the flour over the softened onions, stirring continuously to form a roux. This helps in thickening the soup later. Gradually, I add the beef broth and bouillon cubes, ensuring to stir well to dissolve any lumps. Bringing the mixture to a gentle simmer, I let it cook for about 10 minutes.
Incorporate The Cream
- Reducing the heat to low, I stir in the heavy cream, mixing thoroughly to combine. This adds a rich, velvety texture to the soup. I continue to cook the mixture for another 10 minutes, allowing the flavors to meld together.
Add The Cheese
- I stir in the shredded cheddar cheese, allowing it to melt completely into the soup. This imparts a creamy, cheesy flavor that complements the caramelized onions perfectly. I season the soup with salt and black pepper to taste.
Prepare The Bread Topping
- While the soup simmers, I preheat the oven to 400°F (200°C). Placing the slices of French bread on a baking sheet, I toast them in the oven until they’re lightly browned and crisp. This usually takes about 5 minutes.
Assemble And Serve
- I ladle the hot soup into oven-safe bowls, place a toasted bread slice on top of each, and sprinkle generously with shredded Gruyère cheese. Placing the bowls under the broiler for a few minutes, I wait until the cheese is bubbly and golden brown. Serving the soup immediately ensures the best experience.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.