Outback Steakhouse Walkabout Onion Soup

Written by zakrezki1

If you’ve never had the Outback Steakhouse Walkabout Onion Soup, you’re lacking a creamy cup of soup. This is a rich, hearty, full-bodied onion soup. It’s the right soup on a chilly winter day anytime you want something a little hearty.

This has to be one of my favorite Outback Steakhouse Walkabout Onion Soup, Walkabout soup is not only easy to prepare, but it has a few basic ingredients so you won’t rush out to the supermarket to make this one. If you can’t find Walla onions, you might use 1015 onions or other sweet onions. I notice that white onions are working well for this recipe, too.

This recipe makes 4 tiny portions that are the best way to start a meal.
You will want to use low sodium goods when preparing this dish, between chicken bouillon and Velveeta cheese, this soup may be too salty for others. I still like to use a little bit of salt while cooking so I can always change the seasoning after the reality.



  • 2 cups of yellow sweet onions, thinly cut.
  • 2 teaspoons of butter
  • 1 (15 ounces) of chicken broth…
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of fresh pepper, ground
  • 2 cubes of chicken cubes
  • 1/4 cup of velvet cheese, cubes, diced (compressed in measuring cup)
  • 1 1/2-1 3/4 cup white sauce (below)
  • Cheddar, shredded cheese (for garnish)
  • White sauce
  • 3 teaspoons of butter
  • 3 teaspoons of flour


  1. In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
  2. Cook at low to medium heat stirring frequently until soft and clear but not brown.
  3. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
  4. Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
  5. Turn temperature to warm and let cook for additional 30 to 45 minutes.
  6. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
  7. Thick White Sauce:.
  8. In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
  9. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
  10. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

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