Outback Copycat Walkabout Onion Soup

         Allow me to introduce you to this amazing onion and cheese soup! It is the perfect soup to turn to when the weather is starting to get cool, summer is ending, and sweaters are coming out. It truly is a soup that warms you up from the inside out. I personally love this recipe with some slice of toasted, buttery French bread to soak up that onion and cheese soup goodness.

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         Your hesitancy with making this recipe may be in the onion aspect. Many people never venture enough to try onion soup because it may not sound appetizing. It makes sense! Onions do have a strong smell and who wants to drink liquid onion?

However, this recipe is nowhere near what you may think it is. The other ingredients really do tone down a strong smell and it’s a mellow, savory soup that you will find to be appetizing and delicious. Children (aka some of the pickiest eaters out there) also enjoy this recipe and enjoy a little extra cheese on top for fun.

Low Sodium

There are some who may find all the cheese and broth makes this recipe too salty. I especially mean those watching their blood pressure and things like that. There are many products in grocery stores that are low or no sodium. For this recipe, you could use a low sodium broth, unsalted butter, and skip the salt in the recipes. I personally like to cook to where my guests can add what they want themselves while enjoying the dish.

Notes

  • As a main course, this recipe will serve about 4-5 guests.
  • Clumpy flour dissipates in the half hour simmer in step #2.
  • While making your roux, be sure you maintain a nice hot environment for your sauce so it will thicken. Heat usually will fix a roux not quite working out or thickening as it should.
  • Sweet onions work best in this recipe

While the portions are small for this recipe, always feel free to make ahead, freeze, or even make double or triple batches. I am positive you will love this cheesy onion soup. Can’t wait for you to try it!

What do you need to make Outback Copycat Walkabout Onion Soup

2 large yellow onions, sliced thin

½ cup cheddar cheese

1/4 cup Velveeta cheese

2 chicken bouillon cubes 

1 can chicken broth 

2 tablespoons butter 

1/4 tsp black pepper 

1/4 tsp sea salt 

Creamy Sauce: 

3 tablespoons all-purpose flour 

3 tablespoons butter 

1 1/2 cups whole milk 

1/4 teaspoon salt 

For garnish:

Bacon and shredded cheese

How to make Outback Copycat Walkabout Onion Soup

FIRST STEP:

Add two tablespoons of butter and the slice onions to a large saucepan on medium heat.

a)

b)

Cook until onions are tender.

SECOND STEP:

Stir in the bouillon cubes, broth, and salt and pepper.

a)

b)

c)

Stir frequently for five minutes until flour is cooked and sauce is finished.

a)

b)

c)

d)

THIRD STEP:

Add the Velveeta cheese to the onion soup mixture. Pour in the sauce mixture as well. Stir to combine.

The onion soup should simmer for about five minutes until the cheese has melted. Stir continuously.

FOURTH STEP:

Once the Velveeta cheese has melted, reduce heat to very low. Cook for about 45 minutes.

Garnish with cheese and bacon (optional).

Enjoy!

YUM!

Outback Copycat Walkabout Onion Soup

Outback Copycat Walkabout Onion Soup

Yield: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 2 large yellow onions, sliced thin
  • ½ cup cheddar cheese
  • 1/4 cup Velveeta cheese
  • 2 chicken bouillon cubes 
  • 1 can chicken broth 
  • 2 tablespoons butter 
  • 1/4 tsp black pepper 
  • 1/4 tsp sea salt 
  • Creamy Sauce: 
  • 3 tablespoons all-purpose flour 
  • 3 tablespoons butter 
  • 1 1/2 cups whole milk 
  • 1/4 teaspoon salt 
  • For garnish:
  • Bacon and shredded cheese

Instructions

FIRST STEP:

Add two tablespoons of butter and the slice onions to a large saucepan on medium heat.

Cook until onions are tender.

SECOND STEP:

Stir in the bouillon cubes, broth, and salt and pepper.

Stir frequently for five minutes until flour is cooked and sauce is finished.

THIRD STEP:

Add the Velveeta cheese to the onion soup mixture. Pour in the sauce mixture as well. Stir to combine.

The onion soup should simmer for about five minutes until the cheese has melted. Stir continuously.

FOURTH STEP:

Once the Velveeta cheese has melted, reduce heat to very low. Cook for about 45 minutes.

Garnish with cheese and bacon (optional).

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 14gSaturated Fat: 6gTrans Fat: 8gCholesterol: 120mgSodium: 28mgCarbohydrates: 140gSugar: 18gProtein: 14g