Why You’ll Love This Recipe
The Walkabout Onion Soup brings the warmth and comfort of caramelized onions combined with a creamy texture from cheddar and mozzarella cheese. Its depth of flavor, enhanced by Worcestershire sauce and aromatic spices, creates a deliciously hearty bowl. This soup is perfect for fans of French onion soup with a creamy twist.
Ingredients
- 4 medium yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup water
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp Worcestershire sauce (optional)
- ½ cup shredded mozzarella or Gruyère cheese (for topping)
- Fresh parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Onions: In a large pot or Dutch oven, melt butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes.
- Make the Roux: Sprinkle flour over the onions and stir for 2-3 minutes to form a roux.
- Add Broth and Cream: Gradually whisk in chicken broth and water. Stir until smooth, then add heavy cream. Bring to a simmer and let it cook for 10-15 minutes.
- Season the Soup: Add salt, pepper, garlic powder, and Worcestershire sauce (if using). Stir well to combine.
- Add Cheese: Stir in shredded cheddar cheese and allow it to melt into the soup.
- Serve: Preheat the broiler. Ladle soup into oven-safe bowls, top with shredded mozzarella or Gruyère cheese, and broil until cheese is bubbly and golden.
- Garnish: Sprinkle with fresh parsley and serve hot.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Cheese Choices: Swap mozzarella or Gruyère for Swiss or provolone for a different flavor.
- Add Protein: Top with grilled chicken or crumbled bacon for extra protein.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stove over low heat, adding a little water or broth to loosen the soup if needed.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made a day ahead. Just store it in the fridge and reheat before serving.
Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses such as Swiss, provolone, or Gruyère.
How do I prevent the soup from being too thick?
If the soup is too thick, simply add a bit more water or broth to reach your desired consistency.
Can I freeze this soup?
You can freeze the soup, but the cheese topping may not retain its texture. It’s best to freeze the soup without the cheese topping, adding it after reheating.
Can I make this soup without Worcestershire sauce?
Yes, Worcestershire sauce is optional, but it does add a nice depth of flavor. You can omit it or substitute with soy sauce.
Conclusion
This Outback Steakhouse Walkabout Onion Soup is a rich, creamy, and savory dish that’s perfect for warming up on cold days. The sweet caramelized onions and melted cheese make each bite a comforting experience. With its simple ingredients and straightforward method, this soup is sure to become a favorite in your recipe collection.
Outback Steakhouse Walkabout Onion Soup
Outback Steakhouse Walkabout Onion Soup is a rich, creamy soup featuring caramelized onions in a savory, cheesy broth. With the perfect balance of cheddar and mozzarella cheese, aromatic spices, and Worcestershire sauce, this hearty soup offers a comforting twist on French onion soup. Ideal for chilly days, it’s perfect as a starter or main dish and will quickly become a favorite in your recipe collection.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup, Main Course
- Method: Stovetop, Broiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup water
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp Worcestershire sauce (optional)
- ½ cup shredded mozzarella or Gruyère cheese (for topping)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Onions: In a large pot or Dutch oven, melt butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 15-20 minutes.
- Make the Roux: Sprinkle flour over the onions and stir for 2-3 minutes to form a roux.
- Add Broth and Cream: Gradually whisk in chicken broth and water. Stir until smooth, then add heavy cream. Bring to a simmer and cook for 10-15 minutes.
- Season the Soup: Add salt, pepper, garlic powder, and Worcestershire sauce (if using). Stir well to combine.
- Add Cheese: Stir in shredded cheddar cheese and let it melt into the soup.
- Serve: Preheat the broiler. Ladle soup into oven-safe bowls, top with shredded mozzarella or Gruyère cheese, and broil until cheese is bubbly and golden.
- Garnish: Sprinkle with fresh parsley and serve hot.
Notes
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Cheese Choices: Swap mozzarella or Gruyère for Swiss or provolone for a different flavor.
