Best Outback Steakhouse Walkabout Soup Recipes

Outback Steakhouse Walkabout Onion Soup image

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 image

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

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.

Outback Steakhouse Walkabout Soup image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Chicken

Number Of Ingredients 14

2 cup(s) yellow onions, thinly sliced
2 tablespoon(s) butter
1 - 15 oz. can(s) chicken broth
1/4 teaspoon(s) salt & pepper
2 - chicken bouillon cubes or chicken soup base
16 oz. package(s) velveeta, diced & cubed
- white sauce, (see recipe below)
- cheddar cheese, shredded, for garnish
- bacon, crumbled, for garnish (optional)
WHITE SAUCE:
3 tablespoon(s) butter
3 tablespoon(s) unbleached white flour
1/4 teaspoon(s) salt
1 1/2 cup(s) milk

Steps:

MAKE WHITE SAUCE: In a 1 qt saucepan, melt butter & whisk in flour, cook on medium heat until the flour turns thick & comes away from the side of the saucepan. Pour milk in flour mixture a little at a time & stirring constantly, add salt. Mixture should thicken & become like thick pudding. Take off heat; set aside until ready to use. NOTE: Remember to stir constantly taking care not to let the mixture lump.
In a 2 qt saucepan, place 3 Tbsp butter & sliced onions. Cook over medium heat stirring frequently until soft & clear, but not brown. Add chicken broth from can, chicken bouillon, salt & pepper & stir ntil completely heated through. Add white sauce & 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 & all ingredients are blended well, stirring constantly. Turn temperature to warm & let cook for additional 30 - 45 minutes.
Sprinkle with shredded cheddar & bacon (if desired). Enjoy!