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Nutrition Facts

Serving Size 1 (404g)

Recipe makes 4 servings

The following items or measurements are not included below:

1/4 cup Velveeta cheese

Calories 398
Calories from Fat 255 (64%)
Amount Per Serving %DV
Total Fat 28.4g 43%
Saturated Fat 13.8g 68%
Monounsaturated Fat 9.0g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 54mg 18%
Sodium 1493mg 62%
Potassium 507mg 14%
Total Carbohydrate 26.2g 8%
Dietary Fiber 1.5g 6%
Sugars 13.0g
Protein 10.7g 21%

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Outback Steakhouse Walkabout Onion Soup

Recipe #2791 | 1¼ hours | 15 min prep | add private note
Molly53

By: Molly53
Aug 22, 1999

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.

SERVES 4 (change servings and units)

Ingredients

White Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk

Directions

  1. 1
    In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
  2. 2
    Cook at low to medium heat stirring frequently until soft and clear but not brown.
  3. 3
    Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
  4. 4
    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.
  5. 5
    Turn temperature to warm and let cook for additional 30 to 45 minutes.
  6. 6
    Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
  7. 7
    Thick White Sauce:.
  8. 8
    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.
  9. 9
    Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
  10. 10
    Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

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Featured Reviews for This Recipe

From: kimboleyanne

On Nov 21, 2009

This is one of my MOST favorite soup recipes. I make it exactly as the recipe calls and sometimes it comes out thicker than others, but it is ALWAYS so tasty. This one will stay in my book forever!

0 people found this review helpful

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  • From: Chef #314418

    On Nov 17, 2009

    really good soup. read reviews before i made it so i used a little extra flour in the roux and cut back on the salt and the soup was perfect. also gently rewarmed white sauce and melted cheese in it before adding to onion/broth mixture.

    0 people found this review helpful

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  • From: not much of a cook!

    On Jan 21, 2007

    I must've tried 4 or 5 recipes trying to duplicate the Outback Aussie Cheese soup and FINALLY....your's was the charm. Absolutely love it..great taste, easy prep...couldn't ask for more!

    7 people found this review helpful

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  • From: Danigiiirl

    On Jun 3, 2008

    The first time I made this is was WAYYY too salty, and I didn't add the salt due to previous reviews stating it was too salty. This recipe is delicious and so close to outbacks besides the fact that outbacks was much creamier than this. I used low sodium chicken broth(safeway brand's has less sodium than Swanson's low sodium), and a lower sodium chicken boullion that came in a packet..I can't remember what it's called it has the word herbal in it. That didn't make a too delicious flavor though so I added one chicken boullion cube without any water to match it. I have made this recipe twice in the last week, it is delicious! Everyone loves it and can't have just one bowl. For more than 3 full bowls, I recommend doubling the recipe.

    5 people found this review helpful

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  • Read all 22 reviews

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