Outback Steakhouse Walkabout Soup Copycat Recipes

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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 STEAKHOUSE WALKABOUT SOUP COPYCAT RECIPE



Outback Steakhouse Walkabout Soup Copycat Recipe image

This copycat Outback Steakhouse Walkabout Soup recipe is delicious, comforting, and just as good as the original!

Provided by Jillian

Categories     dinner

Time 1h35m

Number Of Ingredients 10

10 cups low sodium chicken stock
¼ cup white cooking wine
2 bay leaves
2 large sweet yellow onions (quartered and thinly sliced)
1 large white onion (quartered and thinly sliced)
1 cup all purpose flour (sifted)
1 cup heavy cream
1 cup shredded extra sharp cheddar cheese (plus more for garnish)
½ cup shredded Monterey Jack cheese (plus more for garnish)
salt & freshly-ground black pepper to taste

Steps:

  • In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour.
  • Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes.
  • Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper.
  • Serve with extra cheese as garnish.

Nutrition Facts : Calories 417 kcal, Carbohydrate 27 g, Protein 18 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 83 mg, Sodium 304 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

OUTBACK STEAKHOUSE WALKABOUT SOUP - COPYCAT



Outback Steakhouse Walkabout Soup - Copycat image

A cream and cheese-based soup with onions, served with a sprinkling of chopped green onion and mozzarella cheese. From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food.

Provided by mailbelle

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup butter
2 1/2 cups chopped yellow onions
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 cups milk
2 cups vegetable broth
1 cup shredded cheddar cheese
1/3 cup cream
1 green onion, chopped
1/4 cup shredded mozzarella cheese

Steps:

  • Melt the butter in a large saucepan over medium heat.
  • Add the onions and cook, stirring for 10 minutes or until tender.
  • Remove from the heat and stir in the flour, paprika, salt, and pepper.
  • Slowly add the milk, stirring until smooth.
  • Add the vegetable broth a third at a time, stirring after each addition until well blended.
  • Place over low heat, stirring until creamy, thickened, and hot.
  • Add the cheddar cheese and cream and stir to melt the cheese.
  • Pour into bowls and sprinkle the green onion and mozzarella on top.

Nutrition Facts : Calories 343.6, Fat 23.8, SaturatedFat 14.8, Cholesterol 74.8, Sodium 1099.2, Carbohydrate 24.3, Fiber 1.8, Sugar 4.5, Protein 9.8

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