Outback Steakhouse CopyCat Walkabout Onion Soup is a hearty and flavorful soup that is a favorite among many.
This delicious soup is a copycat recipe that replicates the famous onion soup served at Outback Steakhouse.
Bursting with caramelized onions, rich beef broth, and topped with melted cheese, this soup is the perfect comfort food.
The origins of this dish can be traced back to the classic French onion soup, which has been adapted and loved by people all over the world.
This recipe an be served as a satisfying and comforting appetizer or as a light meal paired with a side salad or a crusty bread roll.
The soup is best enjoyed when garnished with freshly grated Parmesan cheese and chopped green onions for an added burst of flavor.
For a complete Outback Steakhouse experience, serve this onion soup alongside a juicy steak or grilled chicken, complemented with roasted vegetables or a baked potato.
Outback Steakhouse Walkabout Copycat Onion Soup Recipe:
Ingredients:
2 cups sliced yellow sweet onions
1 can chicken broth, 15 ounces
2 tablespoons butter
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese
1.5 cups of white sauce (see below)
Shredded cheddar cheese as garnish
Salt and pepper to taste
For the white sauce:
1 1/2 cups whole milk
3 tablespoons flour
3 tablespoons butter
1/4 teaspoon salt
Instructions
1. In a large pot, melt the 2 tablespoons of butter over medium heat.
2. Add the sliced onions and sauté them until they are translucent and tender.
3. Pour in the chicken broth and add the salt, freshly ground pepper, and chicken bouillon cubes. Stir and make sure everything is heated through and simmer on low.
4. Prepare the white sauce by melting 3 tablespoons of butter in a separate saucepan over medium heat. Add the flour and salt to the melted butter, stirring continuously to form a smooth paste. Gradually pour in the whole milk while stirring constantly. Continue to cook and stir until the sauce thickens.
5. Once white sauce is thick, add white sauce and Velveeta cheese to the soup, allowing it to melt and incorporate. Cook everything on medium low to allow flavors to combine and for cheese to melt.
6. Cook for an additional 30 minutes or so. Stir as needed.
Serve the soup hot, garnished with shredded cheddar cheese.
Source: cooktopcove.com
