Outback Steak House Walkabout Soup
Warm, rich, and irresistibly creamy, this copycat Outback Steak House Walkabout Soup brings the comforting flavors of restaurant-style onion soup right to your kitchen. A hearty blend of sautéed yellow onions, velvety chicken broth, and whole milk creates the perfect base, while a combination of American and sharp cheddar cheeses melts into decadent bliss. Seasoned with just the right touch of salt and black pepper, this soup is a soul-soothing delight, ideal for chilly evenings or as a satisfying starter. Ready in under an hour and finished with a sprinkle of fresh parsley, this one-pot wonder is easy to make yet tastes like an indulgent treat from your favorite steakhouse. Perfect for cheese lovers and comfort food enthusiasts alike, this recipe will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 medium-sized, thinly sliced Yellow onions
- 0.25 cup All-purpose flour
- 3 cups Chicken broth
- 3 cups Whole milk
- 1 cup, shredded or diced American cheese
- 1 cup, shredded Cheddar cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the thinly sliced onions to the pot and saute for 10-12 minutes until they are soft and translucent. Stir occasionally to prevent burning.
Sprinkle the flour over the onions and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps. Cook for 5 minutes to allow the mixture to thicken slightly.
Pour in the whole milk and stir. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Add the shredded American cheese and cheddar cheese, stirring constantly until the cheese has melted and the soup is smooth and creamy.
Season the soup with salt and black pepper. Taste and adjust seasoning if needed.
Simmer the soup on low heat for an additional 5 minutes to let the flavors meld together.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 5723 mg | 249% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 55.7 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 14.3 mcg | 71% | |
| Calcium | 2096 mg | 161% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2801 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
