Have you ever tried Outback Steakhouse’s Walkabout Onion Soup? It’s a customer favorite and for good reason! This delicious soup features caramelized onions in a rich beef broth, topped with melted Swiss cheese and crispy croutons. It’s a hearty and flavorful soup that’s perfect for a cold day or when you’re in the mood for something comforting. You can now recreate this popular dish at home with this easy-to-follow recipe. So, let’s get cooking!
About the Walkabout:
Did you know that the Walkabout is a cultural tradition of the Australian Aborigines? It’s a rite of passage that young Aborigines between the ages of ten and sixteen undertake to help them transition into adulthood. This journey could last for up to six months, during which the participant has to live and survive alone in the Australian wilderness.
The walkabout is considered a test of mental and physical readiness, and only those who have proven themselves are allowed to undertake the journey. The decision on who should go is made by the tribal elders. It’s a fascinating tradition that speaks to the resilience and self-reliance of the Aborigines.
Here’s what you need for this creamy onion soup:
- Chicken Bouillion Cubes
- All-purpose Flour
- Velveeta Cheese
- Sweet Yellow Onions
- Chicken Broth
- Salt and Pepper
How to Make Outback Walkabout Soup:
To make this delicious soup, start by heating butter and sliced onions in a medium-sized saucepan over low to medium heat. Cook until the onions are soft and clear, but be careful not to brown them. Once the onions are ready, add chicken broth, chicken bouillon cubes, salt, and pepper to the saucepan. Stir until everything is heated through and well combined.
In a separate small saucepan, melt some butter and add flour. Cook on medium heat until the flour thickens and starts to pull away from the sides of the saucepan. Gradually add milk to the flour mixture, stirring constantly, and add salt to taste. Keep stirring until the mixture thickens and becomes like a thick pudding. Remove from heat and set aside until you’re ready to use it for the soup.
Next, add the thickened flour mixture (white sauce) and Velveeta cheese to the onion-broth mixture. Simmer everything on medium-low heat, stirring constantly, until the cheese is melted and all ingredients are well blended. Then, turn down the heat to warm and let the soup cook for an additional 30 to 45 minutes, allowing the flavors to meld together.
How to Cut the Salt:
It’s a good idea to consider using low-sodium products when making this recipe. With both chicken bouillon and Velveeta cheese included, this soup can turn out quite salty for some palates. To reduce the saltiness, you can use unsalted butter and low-sodium chicken broth.
When seasoning the soup, it’s a good practice to err on the side of undersalting slightly. This way, you can always adjust the seasoning to taste later on if needed. With a few simple adjustments, you can create a delicious and satisfying soup that is sure to be enjoyed by all!
When making a roux, it’s important to ensure that the sauce gets hot enough during the cooking process. Without sufficient heat, the sauce won’t thicken properly and can end up too thin or runny. If you find that your sauce isn’t thickening enough despite having the right ratio of ingredients, don’t be afraid to turn up the heat a bit.
In fact, being too timid with the heat can often be the reason why your roux isn’t coming together. So, it’s best to start with a moderate heat and gradually increase it as needed until the sauce reaches the desired thickness. By doing so, you’ll be able to create a rich, flavorful sauce that complements your dish perfectly.
- 6 tablespoons of butter, divided
- 2 cups of thinly sliced sweet yellow onions
- 14.5 ounces of chicken broth
- 2 cubes of chicken bouillon
- 1/4 teaspoon of freshly ground black pepper
- 1/2 teaspoon of salt, divided
- 3 tablespoons of all-purpose flour
- 1 1/2 cups of whole milk
- 1/4 cup of Velveeta cheese
- Shredded cheddar cheese for garnish
- Dark Russian bread for serving
- In a 2-quart saucepan, melt 3 tablespoons of butter and add the thinly sliced sweet yellow onions. Cook over medium-low heat, stirring frequently, until the onions are soft and translucent, but be sure not to let them brown.
- Add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt to the saucepan. Stir until everything is heated through and well combined.
- In a 1-quart saucepan, melt another 3 tablespoons of butter over medium heat. Add the flour and cook until the mixture thickens and starts to come away from the sides of the saucepan.
- Gradually add milk to the flour mixture, stirring constantly to prevent lumps from forming. Add 1/4 teaspoon of salt and continue stirring until the mixture thickens to the consistency of thick pudding. Remove from the heat and set aside until you're ready to use it.
- Add the contents of the smaller saucepan to the larger saucepan along with the Velveeta cheese. Simmer everything on medium-low heat, stirring constantly, until the cheese melts and all the ingredients are well blended.
- Turn down the heat to warm and let the soup cook for an additional 30 to 45 minutes, allowing the flavors to meld together.
- To serve, garnish your soup with some shredded cheddar cheese and serve it alongside some warm, dark Russian bread.
With these simple steps, you'll be able to create a delicious and comforting soup that's sure to be a hit with everyone who tries it!
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