If you’re a fan of Outback Steakhouse’s bold flavors, you’re going to love my Outback Walkabout Onion Soup recipe! This rich, creamy, and deeply flavorful soup is a comforting classic, inspired by the beloved restaurant favorite.
With sweet caramelized onions, a velvety broth, and just the right amount of seasoning, it’s the perfect way to warm up on a chilly day. Plus, it’s surprisingly easy to make at home!
Whether you’re craving a cozy starter or a satisfying meal on its own, this soup delivers restaurant-quality taste with a homemade touch. Let’s dive in and bring a little Aussie-inspired comfort to your kitchen!
How To Make Outback Walkabout Onion Soup Recipe?
Course: Appetizer or Main Course
Cuisine: American
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Equipment Needed
- Large saucepan
- Medium saucepan
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 large sweet yellow onions, thinly sliced
- 6 tablespoons butter, divided
- 14.5 ounces chicken broth
- 2 chicken bouillon cubes
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt, divided
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- ¼ cup Velveeta cheese, cubed
- Shredded cheddar cheese for garnish
- Dark Russian bread for serving (optional)
Instructions
1. Sauté The Onions
In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become soft and translucent but not browned. This should take about 10-15 minutes.
2. Add Broth And Seasonings
Once the onions are tender, pour in the chicken broth. Add the chicken bouillon cubes, freshly ground black pepper, and ¼ teaspoon of salt. Stir well to combine and let the mixture heat through.
3. Prepare The White Sauce
In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Stir in the all-purpose flour, cooking until the mixture thickens and pulls away from the sides of the pan. Gradually add the whole milk, a little at a time, stirring constantly to prevent lumps. Add the remaining ¼ teaspoon of salt. Continue stirring until the sauce reaches a thick, pudding-like consistency. Remove from heat and set aside.
4. Combine And Simmer
Transfer the white sauce into the saucepan with the onion mixture. Add the cubed Velveeta cheese. Simmer over medium-low heat, stirring constantly, until the cheese has melted and all ingredients are well combined. Reduce the heat to low and let the soup cook for an additional 30 to 45 minutes, stirring occasionally.
5. Serve
Ladle the hot soup into bowls. Garnish with shredded cheddar cheese and serve with slices of dark Russian bread, if desired.
Nutrition Facts Of Outback Walkabout Onion Soup Recipe
- Calories: 297
- Total Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 60 mg
- Sodium: 1,200 mg
- Total Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Sugars: 8 g
- Protein: 10 g
Serving Suggestions Of Outback Walkabout Onion Soup Recipe
This creamy onion soup pairs wonderfully with a fresh green salad or a side of roasted vegetables. For a heartier meal, consider serving it alongside a grilled steak or a roasted chicken breast. A glass of crisp white wine complements the rich flavors of the soup beautifully.
Tips And Variations Of Outback Walkabout Onion Soup Recipe
Cheese Options: While Velveeta provides a smooth, creamy texture, you can substitute it with other melting cheeses like Gruyère or Fontina for a different flavor profile.
Onion Varieties: Sweet yellow onions are ideal for this recipe, but feel free to experiment with Vidalia or Walla Walla onions for a sweeter taste.
Thickening The Soup: If you prefer a thicker consistency, increase the amount of flour in the white sauce by an additional tablespoon.
Herb Infusion: Add a sprig of fresh thyme or a bay leaf during the simmering process for an added layer of flavor.
Conclusion
There’s nothing quite as comforting as a warm bowl of Outback Walkabout Onion Soup, with its rich, savory broth, caramelized onions, and gooey melted cheese.
Whether you’re recreating the flavors of your favorite steakhouse at home or looking for a hearty dish to serve on a chilly evening, this soup is sure to impress.
Pair it with crusty bread or a crisp salad for a complete meal. I hope you enjoy making (and eating!) this delicious recipe as much as I do.
Outback Walkabout Onion Soup Recipe
Equipment
- Large saucepan
- Medium saucepan
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Ingredients Â
- 2 large sweet yellow onions thinly sliced
- 6 tablespoons butter divided
- 14.5 ounces chicken broth
- 2 chicken bouillon cubes
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt divided
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- ¼ cup Velveeta cheese cubed
- Shredded cheddar cheese for garnish
- Dark Russian bread for serving optional
InstructionsÂ
Sauté The Onions
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become soft and translucent but not browned. This should take about 10-15 minutes.
Add Broth And Seasonings
- Once the onions are tender, pour in the chicken broth. Add the chicken bouillon cubes, freshly ground black pepper, and ¼ teaspoon of salt. Stir well to combine and let the mixture heat through.
Prepare The White Sauce
- In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Stir in the all-purpose flour, cooking until the mixture thickens and pulls away from the sides of the pan. Gradually add the whole milk, a little at a time, stirring constantly to prevent lumps. Add the remaining ¼ teaspoon of salt. Continue stirring until the sauce reaches a thick, pudding-like consistency. Remove from heat and set aside.
Combine And Simmer
- Transfer the white sauce into the saucepan with the onion mixture. Add the cubed Velveeta cheese. Simmer over medium-low heat, stirring constantly, until the cheese has melted and all ingredients are well combined. Reduce the heat to low and let the soup cook for an additional 30 to 45 minutes, stirring occasionally.
Serve
- Ladle the hot soup into bowls. Garnish with shredded cheddar cheese and serve with slices of dark Russian bread, if desired.
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.