Outback Steakhouse Walkabout Soup
A copycat of Outback's Walkabout Soup: sweet onions simmered in chicken broth, enriched with a thick white sauce and melted Velveeta cheese, finished with shredded cheddar and served with dark bread.
⏱️ Prep: 15 min🍳 Cook: 60 min
Nutritionper 100 g›
90
Calories
3g
Protein
6g
Carbs
6g
Fat
Ingredients
| 2 cups (220 g) | sweet yellow onions, thinly sliced |
| 3 tablespoons (45 g) | butter |
| 14.5 ounces (430 ml) | chicken broth |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | fresh ground pepper |
| 2 | chicken bouillon cubes |
| 1/4 cup (60 g) | Velveeta cheese |
| 3 tablespoons (45 g) | butter (for white sauce) |
| 3 tablespoons (24 g) | flour (for white sauce) |
| 1/4 teaspoon | salt (for white sauce) |
| 1 1/2 cups (360 ml) | whole milk |
Instructions
- Cook the onions: In a 2-quart (2 L) saucepan, place the butter and sliced onions. Cook over low to medium heat, stirring frequently, until soft and clear but not brown.
- Add the chicken broth, chicken bouillon cubes, salt and pepper, and stir until completely heated through.
- Make the white sauce: In a 1-quart (1 L) saucepan, melt the butter and add the flour. Cook over medium heat until the flour turns thick and comes away from the side of the saucepan.
- Pour the milk into the flour a little at a time, stirring constantly, and add the salt. The mixture should thicken to a thick pudding consistency; stir constantly so it does not lump. Remove from heat and set aside.
- Finish the soup: Add the white sauce and Velveeta cheese to the onion mixture. The white sauce will be thick because it has been off the heat. Simmer over medium-low heat until the cheese is melted and everything is blended, stirring constantly.
- Turn the heat to warm and let cook an additional 30-45 minutes. Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.