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Bowl of creamy Copycat Outback Steakhouse Walkabout Soup topped with shredded cheese and chopped parsley.

Outback Steakhouse Walkabout Soup

5 from 3 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 Servings

Description

Rich, creamy copycat Outback Walkabout Soup made with caramelized Vidalia onions and sharp cheddar—ready in 25 minutes.

Ingredients 

  • 3 large sweet Vidalia onions, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese, plus extra for garnish
  • 1 teaspoon Kosher salt, to taste
  • 1/2 teaspoon black pepper, to taste

Instructions

  • In a large pot, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until soft and starting to caramelize, about 10–15 minutes.
  • Sprinkle the flour over the onions and stir to combine. Cook 2–3 minutes to remove the raw flour taste.
  • Gradually add the chicken and beef broth, stirring constantly to blend without clumps.
  • Bring to a simmer and cook about 10 minutes, stirring occasionally, until slightly thickened.
  • Reduce heat to low and stir in the heavy cream and cheddar. Cook, stirring frequently, until the cheese melts and the soup is heated through. Do not boil.
  • Taste and adjust salt and pepper.
  • Ladle into bowls, garnish with extra cheddar and chopped chives, and serve hot with crusty bread.

Equipment

  • Saucepan
  • Whisk

Nutrition

Serving: 1ServingCalories: 242kcalCarbohydrates: 13gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 58mgSodium: 1083mgPotassium: 245mgFiber: 1gSugar: 8gVitamin A: 671IUVitamin C: 6mgCalcium: 154mgIron: 1mg