How to make OUTBACK STEAKHOUSE'S | Creamy Onion Walkabout Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel the onions and cut them into 1/2 by 1/2 inch chunks.

In a sauté pan on medium heat, melt 5 tablespoons of unsalted butter.

Add the 2 lbs of onions and 1 cup of dry white wine to the pan.

Cover the onions and cook over medium heat until they are clear and have no crunch, stirring every 10 minutes for about 30 to 40 minutes.

Once the onions are ready, remove them from the heat but keep them covered and set aside.

In a very large stock pot on low heat, melt one stick of unsalted butter.

Once the butter melts, whisk in 1 and 1/3 cup of all-purpose flour a little bit at a time until a roux forms.

Slowly add in 8 cups of chicken stock, about 2 cups at a time, whisking to combine.

Add 2 teaspoons of powdered onion, 1 teaspoon of white pepper, 2 tablespoons plus 2 teaspoons of granulated sugar, and 2 teaspoons of ground black pepper to the pot.

Simmer the soup base for about 5 minutes, whisking often to ensure there are no clumps of roux.

With the heat on medium, add 16 oz of cubed Velveeta cheese a little bit at a time, whisking constantly until all the cheese has melted.

Add back in the reserved onions, white wine, and butter to the pot.

Turn off the heat and whisk in 1 and 1/2 cups of heavy cream.

Ladle the soup into a soup crock and sprinkle it with a little shredded sharp cheddar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens