Outback Steakhouse Creamy Onion Soup Recipes

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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



Outback Steakhouse Walkabout Onion Soup image

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.

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

OUTBACK STEAKHOUSE CREAMY ONION SOUP

Make and share this Outback Steakhouse Creamy Onion Soup recipe from Food.com.

Provided by True Texas

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9



Outback Steakhouse Creamy Onion Soup image

Steps:

  • In blender, combine broth, sage and cornstarch.
  • In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
  • When heated through, stir in cheese and heat until melted.
  • Pour into oven proof bowls.
  • Broil in oven until tops are lightly browned.

1 1/4 cups chicken broth
3 tablespoons cornstarch
1 tablespoon sage
1 (10 3/4 ounce) can cream of onion soup
1 (10 3/4 ounce) can cream of chicken soup
cream of celery soup
1/4 cup mozzarella cheese, shredded
1/4 cup colby cheese, shredded
1/4 cup provolone cheese, shredded

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP RECIPE - (4.1/5)

Provided by jsides

Number Of Ingredients 14



Outback Steakhouse Walkabout Onion Soup Recipe - (4.1/5) image

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.

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

OUTBACK ONION SOUP

This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe.

Provided by EZEECAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 2h

Yield 4

Number Of Ingredients 9



Outback Onion Soup image

Steps:

  • In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
  • Stir in salt and pepper and simmer 30 minutes more.
  • Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
  • Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 30.3 g, Cholesterol 130.8 mg, Fat 39 g, Fiber 1.8 g, Protein 17.4 g, SaturatedFat 25.3 g, Sodium 2741.1 mg, Sugar 4.7 g

2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
¾ cup all-purpose flour
½ cup cold water
1 cup heavy cream
1 ½ cups shredded Colby-Monterey Jack cheese

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