Outback Steakhouse Walkabout Onion Soup
Ingredients:
4 large yellow onions, thinly sliced
4 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
1 cup water
1/2 cup heavy cream
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Croutons (optional, for garnish)
Fresh chives or parsley, chopped (for garnish)
Directions:
Caramelize Onions:
In a large pot, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes.
Add Flour:
Sprinkle the flour over the onions and stir well to coat. Cook for an additional 2-3 minutes to remove the raw flour taste.
Add Broth:
Slowly add the chicken broth and water to the pot, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Add Cream:
Stir in the heavy cream, shredded cheddar, and Monterey Jack cheese until melted and well combined. Season with salt, pepper, garlic powder, and onion powder. Continue to simmer for another 5-10 minutes, stirring occasionally.
Serve:
Ladle the soup into bowls and top with croutons and a sprinkle of chopped chives or parsley. Serve hot.
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour
Kcal: Approximately 320 kcal per serving | Servings: 4 servings
