Copycat Outback Steakhouse Walkabout Soup (Print version)
A creamy copycat onion soup with sweet onions, smooth cheese, and a steakhouse-style finish.
# Ingredients:
For the onion base
01 -
3 tablespoons unsalted butter
02 -
2 large sweet yellow onions, thinly sliced, about 2 cups (300 g)
03 -
2 cups (480 ml) low-sodium chicken broth
04 -
1 chicken bouillon cube or 1 teaspoon bouillon paste
05 -
1/2 teaspoon kosher salt, plus more to taste
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon paprika
For the creamy sauce
08 -
3 tablespoons unsalted butter
09 -
3 tablespoons all-purpose flour
10 -
2 cups (480 ml) whole milk, warmed slightly
11 -
3 oz (85 g) Velveeta, cubed
12 -
1/2 cup (55 g) freshly shredded mild cheddar cheese, plus more for serving
13 -
2 tablespoons sliced green onion, for serving
# Instructions:
01 -
Melt 3 tablespoons butter in a large saucepan over medium-low heat. Add the sliced onions and cook for 10-12 minutes, stirring often, until soft and translucent but not browned.
02 -
Add the chicken broth, bouillon, salt, pepper, and paprika to the onions. Stir until the bouillon dissolves, then keep the mixture warm over low heat.
03 -
In a separate saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
04 -
Slowly add the warm milk to the roux, whisking after each addition. Cook for 3-5 minutes until thick, smooth, and similar to loose pudding.
05 -
Whisk the white sauce into the onion broth a little at a time. Simmer gently over low heat for 10 minutes, stirring often.
06 -
Lower the heat. Stir in the Velveeta and cheddar until fully melted and creamy. Do not boil after adding the cheese.
07 -
Taste and adjust the salt and pepper. Ladle into bowls and top with extra cheddar and sliced green onion.
# Good to know:
01 -
Makes 4 starter servings or 3 larger bowls.
02 -
Keep the onions pale for the closest Walkabout Soup flavor.
03 -
Reheat gently with a splash of milk or broth.