Outback Cream Of Onion Soup Recipes

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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 CREAMY ONION SOUP



Outback Creamy Onion Soup image

A copycat recipe of the wonderful cheesy onion soup at Outback; found online. Stores in fridge for up to 2-3 days but does not freeze well.

Provided by winkki

Categories     Onions

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 202, Fat 11.7, SaturatedFat 4.6, Cholesterol 27.7, Sodium 1369, Carbohydrate 16.8, Fiber 0.6, Sugar 3.1, Protein 7.6

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

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