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.
