Outback Steakhouse Creamy Onion Soup Food

CREAMY ONION SOUP

Steps:

• n a dutch oven, melt butter until foaming.
• Add onions, salt and pepper, and sauté for 4-5 minutes until soft and translucent.
• Pour white wine over onions and cook for an additional 2 minutes until wine is reduced.
• Add chicken stock, Worcestershire sauce and thyme.
• Bring soup to a boil and then turn down heat to low.
• Simmer for 30 minutes, uncovered.
• In a small bowl, whisk flour and cream until thickened into a paste.
• Add paste to soup and gently whisk until fully incorporated. (it will initally be lumpy-keep whisking!)
• Continue to simmer until the soup is thickened, approximately 10 minutes.
• Remove from heat and add Monterey Jack cheese, stirring until melted.
• Garnish with Italian parsley, cheddar cheese and/or scallions.
• Serve and enjoy.

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP

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

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 ONION SOUP

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.

OUTBACK STEAKHOUSE CREAMY ONION SOUP

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.