OUTBACK STEAK HOUSE WALKABOUT SOUP
Another copykat recipe from my book. The book says if you can boil water and slice onions you can make this soup (serves 4 as a appetizer).
Provided by southern chef in lo
Categories Onions
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the water to boiling in a large pot. Add the bouillon cubes and dissolve.
- Cut the onion into thin slices, then quarter the slices and add to the broth.
- Add salt and pepper.
- Bring the mixture back to a boil. Turn down the heat and simmer uncovered for 1 hour while stirring.
- Sift the flour into the soup and continue to stir until smooth. Be careful when you stir so you do not tear the onions. As the soup continues to cook, any lumps should dissolve after 30 minutes of additional simmering.
- Add the cream and 1 cup of cheddar cheese; continue to simmer the soup for another 5 to 10 minutes.
- Serve the soup hot after sprinkling a tablespoon of each of the cheeses on top.
Nutrition Facts : Calories 512.4, Fat 36.8, SaturatedFat 22.9, Cholesterol 125.6, Sodium 2096.5, Carbohydrate 30.4, Fiber 1.9, Sugar 5.1, Protein 16.1
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