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Outback Walkabout Soup

A rich and creamy copycat version of the famous Walkabout Soup from Outback Steakhouse, packed with caramelized onions and melted cheddar cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 large sweet Vidalia onions, thinly sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese (plus extra for garnish)
  • 1 tsp kosher salt (to taste)
  • ½ tsp black pepper (to taste)

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the sliced onions and cook, stirring occasionally, until they become soft, golden, and beautifully caramelized (about 10 to 15 minutes).
  3. Sprinkle the flour evenly over the onions, stirring well to coat them completely. Cook for another 2 to 3 minutes to remove the raw flour taste.
  4. Slowly whisk in the chicken broth followed by the beef broth, stirring constantly to avoid lumps.
  5. Let the soup simmer gently for about 10 minutes, allowing it to thicken slightly.
  6. Reduce the heat to low, then stir in the heavy cream and shredded cheddar cheese. Cook gently until the cheese is fully melted and the soup is smooth and creamy—do not let it boil.
  7. Season with salt and black pepper to taste. Serve hot, topped with extra cheddar cheese and chopped chives if desired.

Notes

Serve with crusty bread or garlic toast for dipping. Add a pinch of paprika or white pepper for extra depth. For a thicker soup, blend a small portion and stir it back in.