Copycat Outback Steakhouse Walkabout Soup (25 Minutes)

This copycat Outback Steakhouse Walkabout Soup is rich, creamy, and packed with slow-caramelized onion and sharp cheddar flavor—the beloved restaurant appetizer made right in your own kitchen in about 25 minutes. It’s easy, budget-friendly comfort food that’s perfect for chilly nights, cozy lunches, or an appetizer course before a big steak dinner.

If you love recreating the Outback menu at home, this soup belongs right next to our copycat Bloomin’ Onion and its famous Bloomin’ Onion dipping sauce.

What Is Outback Steakhouse Walkabout Soup?

Walkabout Soup is Outback Steakhouse’s signature onion soup—but instead of the classic French onion style with broth and a toasted cheese cap, the “walkabout” version is thick, creamy, and cheesy. Sweet Vidalia onions are cooked down until soft and golden, then simmered in a blend of chicken and beef broth, finished with heavy cream and cheddar. The result is somewhere between a French onion soup and a creamy cheddar bisque, and it’s every bit as crave-worthy as you remember.

Why You’ll Love This Recipe

• Crowd-pleasing – kids and adults both go back for seconds.
• Cheesy and creamy – caramelized onions and sharp cheddar in a velvety, comforting base.
• Ready in 25 minutes – no all-day simmering; simple pantry staples come together fast.
• Budget-friendly – skip the restaurant markup and make a full pot at home.
• Tastes like the original – a true copycat that captures the Outback flavor, maybe even better.

Ingredients

• 3 large sweet Vidalia onions, thinly sliced – mild and sweet, they caramelize into the flavor base of the soup.
• 2 tablespoons butter – for sautéing the onions and adding richness.
• 2 tablespoons all-purpose flour – thickens the soup to that signature creamy consistency.
• 4 cups chicken broth – the lighter, savory backbone of the soup.
• 2 cups beef broth – adds depth and a heartier, more robust flavor.
• 1 cup heavy cream – for a smooth, velvety, creamy finish.
• 1 cup shredded cheddar cheese, plus extra for garnish – sharp and tangy to balance the sweet onions.
• 1 teaspoon Kosher salt, to taste
• 1/2 teaspoon black pepper, to taste
• Optional garnish – extra shredded cheddar and chopped chives.

Tip: For an even more authentic Outback experience, sprinkle a pinch of Outback steak seasoning over the onions as they cook.

How to Make Walkabout Soup

Step 1 – Caramelize the onions. In a large pot, melt the butter over medium heat. Add the thinly sliced Vidalia onions and cook, stirring occasionally, until soft and golden, about 10–15 minutes. Don’t rush this step—slow, low caramelizing is where the flavor comes from.

Step 2 – Add the flour. Sprinkle the flour over the onions and stir well to combine. Cook for 2–3 minutes to remove the raw flour taste.

Step 3 – Build the broth. Gradually pour in the chicken and beef broth, stirring constantly so the flour and onions blend into the liquid without clumping.

Step 4 – Simmer. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the soup thickens slightly.

Step 5 – Finish with cream and cheese. Reduce the heat to low, then stir in the heavy cream and shredded cheddar. Cook, stirring frequently, until the cheese melts and the soup is heated through. Avoid boiling once the cream is in, or it may curdle. Taste and adjust the salt and pepper.

Step 6 – Serve. Ladle into bowls and garnish with extra cheddar and chopped chives. Serve hot with crusty bread for dipping.

Recipe Tips

• Slice thin and go slow. Thinly sliced onions caramelize more evenly and build deeper flavor—patience here pays off.
• Whisk while you pour. Add the broth gradually and stir constantly to keep the base silky and lump-free.
• Use good broth. Quality chicken and beef broth make a noticeable difference in the final flavor.
• Don’t boil the cream. Keep the heat low after adding the cream and cheese to prevent curdling.
• Season in stages. Taste as you go and add salt and pepper a little at a time.

Variations and Substitutions

• Make it vegetarian. Swap both broths for a good vegetable broth and use plant-based butter and cheese.
• Extra sharp flavor. Use aged sharp cheddar, or stir in a handful of Gruyère for a French-onion twist.
• Lighter version. Substitute whole milk for part of the heavy cream (the soup will be slightly thinner).
• Thicker soup. Add an extra tablespoon of flour, or let it simmer a few minutes longer to reduce.

Storing, Freezing, and Reheating

• Refrigerate: Store in an airtight container for up to 3–4 days.
• Freeze: Freeze in freezer-safe containers for up to 2 months, leaving room at the top for expansion. Cream-based soups can separate slightly when frozen—just whisk well while reheating.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Avoid boiling to keep the texture creamy. The microwave works too in short, stirred intervals.

What to Serve With Walkabout Soup

This creamy onion soup is rich enough to be a meal on its own, but it also shines as a starter. Serve it with warm cheesy garlic bread rolls for dipping, or a crisp asparagus salad with goat cheese to lighten things up.

For a full steakhouse dinner at home, pair it with a juicy air fryer T-bone steak or the crave-worthy Outback Toowoomba steak, and finish the table with an Outback Caesar salad dressing, air fryer sweet potato, and copycat shrimp on the barbie. Craving another cozy bowl? Try our dairy-free creamy chicken soup next.

Frequently Asked Questions

What kind of onions should I use? Sweet Vidalia onions are ideal—they’re mild and caramelize into a rich, sweet base. Yellow onions work too for a slightly bolder, more traditional onion flavor.

Can I make this soup vegetarian? Yes. Replace the chicken and beef broth with a good-quality vegetable broth, and use plant-based butter and cheese if needed.

How do I thicken the soup? The flour does most of the work. For a thicker result, add a little more flour with the onions, or simmer longer to reduce.

Can I make it ahead of time? Absolutely. It keeps well for a day or two in the fridge, and the onion flavor actually deepens overnight.

Can I freeze it? Yes. Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently, whisking to bring the creamy texture back together.

More Copycat Outback Steakhouse Recipes

• Outback Steakhouse Toowoomba Steak
• Copycat Outback Steakhouse Walkabout Soup
• Outback Steakhouse Caesar Salad Dressing Recipe
• Air Fryer Outback Steakhouse Sweet Potato
• Air Fryer Copycat Outback Steakhouse Bloomin Onion

Don’t Forget To Pin!

Share Your Creations! Are you active on Facebook? Join our Air Fryer Recipes Group, where hundreds of thousands of Air Fryer enthusiasts gather and share your photos! I’m always thrilled to see what you’ve made. For those on Instagram, don’t forget to tag me @forktospoon – I can’t wait to admire your culinary adventures!​