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
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.
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.
COPYCAT OUTBACK STEAKHOUSE CREAMY ONION SOUP
This recipe is for a creamy onion soup, not a traditional French-style onion soup with cheese on top. Walkabout Soup is quick and easy to prepare with only a few simple ingredients. Try using low-sodium chicken broth and bouillon so the soup does not taste overly salty. You can always add some salt at the end if need be. And almost any melting cheese could be used in place of the Velveeta if you prefer. This recipe makes four small servings, perfect for a first course, or it can easily be doubled and served as a main course along with a salad for a hearty lunch.This recipe was originally published in The Baltimore Sun.
Provided by Julie Rothman - The Baltimore Sun
Categories Soups/Stews
Time 1h9m59S
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- Step 1: In a 1-quart saucepan, melt 3 tablespoons butter and add 3 tablespoons flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.
- Step 2: Pour 1 1/2 cups milk into flour a little at a time and stir constantly; add 1/4 teaspoon salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump.
- Step 3: Remove from heat and set aside until ready to use for the soup.
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
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
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
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.
CREAMY ONION SOUP
My husband works at a grain elevator and is outside in all kinds of weather. He appreciates having a big bowl of this soup waiting when he comes home.-Naomi Giddis, Two Buttes, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
CREAM OF ONION SOUP
When you're feeling blue or out of sorts, a nice bowl of soup may be just what you need. This recipe fits the bill!
Provided by yooper
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat.
- Add 9onions and saute until very tender and pale golden, about 25 minutes.
- Add garlic, and stir 1 minute.
- Add broth and potato and bring to boil.
- Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
- Cool slightly.
- Working in batches, puree soup in blender.
- Return to pot.
- Stir in cream, sherry and thyme.
- Simmer about 10 minutes.
- Season with salt and pepper.
- Sprinkle with chives.
CREAMY ONION SOUP
My spin on Outback's Creamy Onion Walkabout soup...Please follow steps for the "white sauce" first...This tastes just like the restaurant!***The secret is the bay leaves...I found them in my soup @ Outback & knew that was the missing ingredient! This is the only recipe out there that includes the bay leaves!!!! This soup is my ALL TIME FAV!! (The WHITE SAUCE ingredients are the first 3 listed items on top) ENJOY!!!
Provided by Erin101378
Categories Onions
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. 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.
- In 2-quart saucepan 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 or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
- Add white sauce and Velveeta cheese to onion mixture. 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 minute to 45 minutes.
- Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.
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4.9/5 (25)Calories 297 per servingCategory Soup
- In 2-quart saucepan, place 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, and pepper and stir until completely heated through.
- In a 1-quart saucepan, melt butter and add flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk into flour a little at a time and stir constantly; add salt. The mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside until ready to use for the soup.
- 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 30-45 minutes. Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.
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