outback steakhouse walkabout soup
For those whom haven't had the soup from Outback...it's like a cheesy onion soup! Mmmmm! Need I say more....
prep time
15 Min
cook time
45 Min
method
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yield
Ingredients
- 2 cups yellow onions, thinly sliced
- 2 tablespoons butter
- 1 - 15 oz. cans chicken broth
- 1/4 teaspoon salt & pepper
- 2 - chicken bouillon cubes or chicken soup base
- 16 oz. packages velveeta, diced & cubed
- - white sauce, (see recipe below)
- - cheddar cheese, shredded, for garnish
- - bacon, crumbled, for garnish (optional)
- WHITE SAUCE:
- 3 tablespoons butter
- 3 tablespoons unbleached white flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
How To Make outback steakhouse walkabout soup
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Step 1MAKE WHITE SAUCE: In a 1 qt saucepan, melt butter & whisk in flour, cook on medium heat until the flour turns thick & comes away from the side of the saucepan. Pour milk in flour mixture a little at a time & stirring constantly, add salt. Mixture should thicken & become like thick pudding. Take off heat; set aside until ready to use. NOTE: Remember to stir constantly taking care not to let the mixture lump. -
Step 2In a 2 qt saucepan, place 3 Tbsp butter & sliced onions. Cook over medium heat stirring frequently until soft & clear, but not brown. Add chicken broth from can, chicken bouillon, salt & pepper & stir ntil completely heated through. Add white sauce & 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 & all ingredients are blended well, stirring constantly. Turn temperature to warm & let cook for additional 30 - 45 minutes.
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Step 3Sprinkle with shredded cheddar & bacon (if desired). Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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