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Let me share my take on the beloved Outback Steakhouse Walkabout Soup a creamy onion soup that wraps you in comfort with every spoonful. While you can't get it at the restaurant anymore this homemade version captures all that rich savory goodness we remember and love. It's the perfect bowl of warmth for those chilly days when you need something cozy and satisfying.
What Makes This Soup Special
This soup brings back such wonderful memories. The way those sweet onions melt into that creamy cheesy broth creates something truly magical. What I love most is how simple it is to make you probably have most ingredients in your kitchen right now. It's perfect whether you're starting a meal or curling up with a bowl on the couch.
Everything You'll Need
- Sweet Yellow Onions: Two large ones sliced thin they're the heart of this soup.
- Butter: Two tablespoons to create that lovely base.
- Chicken Broth: Four cups use low sodium so we can control the salt.
- Chicken Bouillon Cubes: Two cubes for extra rich flavor.
- All-Purpose Flour: Three tablespoons helps thicken everything up.
- Milk: Two cups whole milk makes it perfectly creamy.
- Velveeta Cheese: One cup cubed gives us that signature smooth finish.
- Salt and Pepper: Just enough to make the flavors sing.
Let's Make Some Soup
- Start with the Onions
- Get those onions going in butter over low medium heat stir them often until they're soft but not brown that's where the magic starts.
- Build the Base
- Pour in your broth add those bouillon cubes and seasonings let everything get nice and warm.
- Create Your Roux
- In another pan melt butter stir in flour and cook it then slowly whisk in milk until it gets nice and thick like pudding.
- Bring It All Together
- Add your roux and that Velveeta to the onion mixture watch it all come together as the cheese melts into silky perfection.
- Let It Simmer
- Turn the heat down low and let everything mingle for 30-45 minutes stirring now and then this is when all those flavors really come together.
My Best Tips
Keep an eye on your salt levels by using low sodium broth and unsalted butter you can always add more later. If your roux seems slow to thicken just turn up the heat a bit while you keep whisking. Take time to taste at the end and adjust your seasonings that's how you get it just right.
Perfect Pairings
This soup shines as a starter but I love it as a main dish too. Serve it with some crusty bread for dunking or a fresh side salad to complete the meal. A sprinkle of fresh chives or some extra cheese on top makes it look as good as it tastes.
A True Classic
Even though you can't order this at Outback anymore making it at home brings back all those wonderful memories. There's something special about recreating a restaurant favorite in your own kitchen especially one that's this comforting and satisfying.
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Frequently Asked Questions
- → Why cook onions on medium-low heat?
- This ensures the onions become soft and translucent without browning, which maintains the soup's desired flavor and color.
- → Why make a separate white sauce?
- Making the flour-butter-milk mixture separately ensures a smooth, lump-free base before combining with the onion mixture.
- → Can I substitute the Velveeta cheese?
- While Velveeta provides the classic texture, you can use processed American cheese. The texture may vary slightly from the original.
- → Why simmer for additional 30-45 minutes?
- This extra cooking time allows flavors to fully develop and blend together, creating a richer taste similar to the restaurant version.
- → What can I serve instead of Russian bread?
- While dark Russian bread is traditional, any hearty bread will work. Sourdough or rye make good alternatives.