If you have never tried the Outback Steakhouse Walkabout Soup, you are missing a creamy bowl of soup. This is a creamy onion soup that is hearty and filling. This is a perfect soup for a cold winter day when you want something a little hearty.
Outback Steakhouse Walkabout Soup
This has to be one of my favorite soups from the Outback Steakhouse, the Walkabout soup is not only easy to make, but it has a few simple ingredients so you won’t be running out to the store to make this one. If you are unable to get the Walla onions, you could use 1015 onion or other sweet onions. I find that white onions also work well for this recipe. This recipe makes 4 small portions which are the perfect way to start a meal.
You may want to use low sodium products when making this recipe, between the chicken bouillon and the Velveeta cheese this soup may become too salty for some. I always like to under salt slightly when cooking because I can always adjust the seasoning after the fact.
- 2 cups yellow sweet onions, thinly sliced……
- 2 tablespoons butter
- 1 (15 ounces) can chicken broth…
- 1/4 teaspoon salt
- 1/4 teaspoon fresh pepper, ground
- 2 chicken bouillon cubes
- 1/4 cup Velveeta cheese, cubed, diced (compressed in measuring cup)
- 1 1/2-1 3/4 cups white sauce (below)
- cheddar cheese, shredded (for garnish)
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- In a 2-quart saucepan place 3 tablespoons butter and sliced onions.
- 2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
- Add chicken broth from a can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
- Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.
- Turn temperature to warm and let cook for an additional 30 to 45 minutes.
- Serve with a garnish of shredded cheddar cheese and a couple of slices of warm dark Russian Bread.
- Thick White Sauce.
- In a 1 quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the saucepan.
- Pour milk in flour a little at a time and stir constantly, add salt. The mixture should thicken and become like thick pudding.
- Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.