Ever wondered how a simple onion transforms into something so sumptuously creamy and comforting? This recipe for Walkabout Onion Soup is inspired by the bold flavors of Outback Steakhouse, bringing a taste of the Australian-themed dining experience right to your kitchen. There’s something magical about turning everyday ingredients like onions and milk into a pot of golden, velvety soup that invites you to unwind and indulge.

 

I still vividly remember my first spoonful of this creamy onion soup in a cozy corner of Outback Steakhouse. It was a chilly evening, and every table was aglow with the warm light of laughter and good conversation. The soup arrived, steam wafting above the bowl like a soft, welcoming blanket. With the first taste, my spirits lifted, and I knew I had to recreate this comfort at home. Now, I’m sharing this culinary gem with you, so you can experience that same heartwarming joy.

Ingredients

For the Onion Soup:

• 2 cups sweet yellow onions, thinly sliced
• 3 tablespoons butter
• 14.5 ounces chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 chicken bouillon cubes
• 1/4 cup Velveeta cheese, cubed

 

For the White Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups whole milk

Equipment

• 2-quart saucepan
• 1-quart saucepan
• Whisk
• Stirring spoon

Instructions

Cooking the Onions:

1. In a 2-quart saucepan, melt the butter over low to medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and translucent but not browned.
2. Pour in the chicken broth, add the chicken bouillon cubes, salt, and pepper. Stir well until everything is fully incorporated and heated through.

Preparing the White Sauce:

1. In a separate 1-quart saucepan, melt the butter over medium heat. Sprinkle in the flour and cook, stirring constantly, until the mixture becomes thick and begins to pull away from the sides of the pan.
2. Gradually pour in the milk, stirring constantly to prevent lumps. Continue to cook and stir until the mixture thickens to the consistency of thick pudding. Add the salt and remove from heat.

Finishing the Soup:

1. Add the prepared white sauce and cubed Velveeta cheese to the onion mixture. Stir over medium-low heat until the cheese melts and the ingredients are thoroughly combined.
2. Reduce heat to low and let the soup simmer gently for an additional 30-45 minutes, stirring occasionally.

Serving Suggestions:

Ladle the soup into bowls and garnish with shredded cheddar cheese. Serve with a couple of slices of warm, dark Russian bread for dipping into this creamy delight. This soup pairs wonderfully with a crisp, garden salad or as a starter to a hearty meal.

Tips:

• For an even creamier texture, you can blend half the soup before adding the cheese and then combine it again.
• If Velveeta is too rich for your taste, try substituting with shredded sharp cheddar or a blend of cheddar and Gruyère.

FAQs:

Q: Can I make this soup with a different type of onion? A: Absolutely! While sweet onions are milder and sweeter, you can use white or red onions for a sharper flavor.

Q: What can I use instead of Velveeta cheese? A: A blend of cheddar and mozzarella cheeses can work as a substitute for Velveeta to achieve a similarly creamy texture.

Q: How can I thicken the soup if it’s too runny? A: Allow the soup to simmer a bit longer, or you can add a small amount of a flour and butter roux to reach the desired thickness.

Q: Can this soup be made ahead of time? A: Yes, this soup stores well in the refrigerator for up to 3 days and actually tastes better the next day as the flavors meld together.

 

 

This Walkabout Onion Soup is not just a dish but an invitation to create warm, delicious memories around your table. Enjoy the creamy, comforting layers of flavors and let them whisk you away to a moment of culinary bliss.