Best 5 Outback Steakhouse Creamy Onion Soup Recipes

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Craving a hearty and flavorful soup that will warm you up on a chilly day? Look no further than Outback Steakhouse's Creamy Onion Soup! This classic soup is beloved by many for its rich, creamy broth, tender onions, and a hint of sweetness from the caramelized onions. The best part? You can easily recreate this restaurant-quality soup in the comfort of your own kitchen. With just a few simple ingredients and a touch of patience, you'll have a pot of creamy onion soup that's sure to impress your family and friends. Read on for the best recipe to make Outback Steakhouse's Creamy Onion Soup.

Here are our top 5 tried and tested recipes!

OUTBACK STEAKHOUSE CREAMY ONION SOUP



Outback Steakhouse Creamy Onion Soup image

Make and share this Outback Steakhouse Creamy Onion Soup recipe from Food.com.

Provided by True Texas

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/4 cups chicken broth
3 tablespoons cornstarch
1 tablespoon sage
1 (10 3/4 ounce) can cream of onion soup
1 (10 3/4 ounce) can cream of chicken soup
cream of celery soup
1/4 cup mozzarella cheese, shredded
1/4 cup colby cheese, shredded
1/4 cup provolone cheese, shredded

Steps:

  • In blender, combine broth, sage and cornstarch.
  • In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
  • When heated through, stir in cheese and heat until melted.
  • Pour into oven proof bowls.
  • Broil in oven until tops are lightly browned.

COPYCAT OUTBACK STEAKHOUSE CREAMY ONION SOUP



Copycat Outback Steakhouse Creamy Onion Soup image

This recipe is for a creamy onion soup, not a traditional French-style onion soup with cheese on top. Walkabout Soup is quick and easy to prepare with only a few simple ingredients. Try using low-sodium chicken broth and bouillon so the soup does not taste overly salty. You can always add some salt at the end if need be. And almost any melting cheese could be used in place of the Velveeta if you prefer. This recipe makes four small servings, perfect for a first course, or it can easily be doubled and served as a main course along with a salad for a hearty lunch.This recipe was originally published in The Baltimore Sun.

Provided by Julie Rothman - The Baltimore Sun

Categories     Soups/Stews

Time 1h9m59S

Yield 4

Number Of Ingredients 14

3 tablespoon butter
2 cup thinly sliced yellow sweet onions
1 can (14.5 to 15 ounces) chicken broth
2 chicken bouillon cubes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 to 1 3/4 cups white sauce (recipe follows)
1/4 cup diced velveeta cubes (compressed in a measuring cup)
shredded cheddar cheese, for garnish
dark russian bread, for serving
3 tablespoon butter
3 tablespoon flour
1/4 teaspoon salt
1 1/2 cups whole milk

Steps:

  • Step 1: To a 2-quart saucepan, add 3 tablespoons butter and 2 cups thinly sliced sweet yellow onions. Cook at low to medium heat, stirring frequently, until onions are soft and clear but not brown.
  • Step 2: Add 1 can (14.5 to 15 ounces) chicken broth, 2 chicken bouillon cubes, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir until completely heated through.
  • Step 3: Add white sauce (directions below) and 1/4 cup diced Velveeta cheese (compressed in a measuring cup). 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. Turn temperature to warm and let cook for additional 30 to 45 minutes.
  • Step 4: Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.
  • Step 1: In a 1-quart saucepan, melt 3 tablespoons butter and add 3 tablespoons flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.
  • Step 2: Pour 1 1/2 cups milk into flour a little at a time and stir constantly; add 1/4 teaspoon salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump.
  • Step 3: Remove from heat and set aside until ready to use for the soup.

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP



Outback Steakhouse Walkabout Onion Soup image

This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's sweet mild onions when they are in season.

Provided by Molly53

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

Steps:

  • In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
  • Cook at low to medium heat stirring frequently until soft and clear but not brown.
  • Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
  • 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.
  • Turn temperature to warm and let cook for additional 30 to 45 minutes.
  • Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
  • Thick White Sauce:.
  • 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.
  • Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
  • Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

OUTBACK ONION SOUP



Outback Onion Soup image

This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe.

Provided by EZEECAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 2h

Yield 4

Number Of Ingredients 9

2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
¾ cup all-purpose flour
½ cup cold water
1 cup heavy cream
1 ½ cups shredded Colby-Monterey Jack cheese

Steps:

  • In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
  • Stir in salt and pepper and simmer 30 minutes more.
  • Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
  • Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 30.3 g, Cholesterol 130.8 mg, Fat 39 g, Fiber 1.8 g, Protein 17.4 g, SaturatedFat 25.3 g, Sodium 2741.1 mg, Sugar 4.7 g

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP RECIPE - (4.1/5)



Outback Steakhouse Walkabout Onion Soup Recipe - (4.1/5) image

Provided by jsides

Number Of Ingredients 14

WHITE SAUCE:
2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2 to 1 3/4 cups white sauce (below)
Cheddar cheese, shredded for garnish
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

Steps:

  • WHITE SAUCE: 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. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup. SOUP: In 2-quart sauce pan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. 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. Turn temperature to warm and let cook for additional 30 to 45 minutes. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful broth, and high-quality cheese will make all the difference in the taste of your soup.
  • Don't overcrowd the pot: If you add too many vegetables or other ingredients to the pot, they won't cook evenly and the soup will be watery.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to develop and deepen.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste until the soup is flavorful and delicious.
  • Serve the soup with your favorite toppings: Croutons, grated cheese, and chopped green onions are all great options.

Conclusion:

This creamy onion soup is a delicious and comforting dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're in the mood for a warm and flavorful soup, give this recipe a try. You won't be disappointed!

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