OUTBACK STEAKHOUSE WALKABOUT ONION SOUP RECIPE - (4.1/5)
Provided by jsides
Number Of Ingredients 14
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 ONION SOUP
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
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.
ONION SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the Cognac, if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.) When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heatproof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Carefully transfer each crock to an under-lining plate. Serve immediately.
OUTBACK STEAKHOUSE WALKABOUT SOUP - COPYCAT
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
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
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
OUTBACK CREAMY ONION SOUP
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
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
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Category Main Course, Side Dish, SoupTotal Time 1 hr 30 minsEstimated Reading Time 3 mins
- 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.
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- 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.
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