Outback Steakhouse Walkabout Onion Soup Recipe
Recreate the famous Outback Walkabout Onion Soup at home! This creamy, cheesy, caramelized onion soup is the ultimate comfort food—rich, flavorful, and easy to make with simple ingredients.
Ingredients
- 4 medium yellow onions thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups chicken broth or vegetable broth for vegetarian version
- 1 cup water
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp Worcestershire sauce optional
- ½ cup shredded mozzarella or Gruyère cheese for topping
- Fresh parsley for garnish (optional)
Instructions
Caramelize the Onions:
- In a large pot or Dutch oven, melt butter over medium heat. Add sliced onions and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until golden and caramelized. Avoid burning—the onions should be soft and sweet.
Make the Roux:
- Sprinkle the flour over the onions and stir continuously for 2–3 minutes. This thickens the base of the soup.
Add Liquids:
- Gradually whisk in chicken broth and water until smooth. Stir in the heavy cream and bring the soup to a gentle simmer.
Season:
- Add salt, pepper, garlic powder, and Worcestershire sauce (if using). Simmer on low heat for 10–15 minutes to allow flavors to meld.
Add the Cheese:
- Stir in shredded cheddar cheese until melted and fully incorporated, creating a rich and creamy texture.
Broil with Toppings:
- Preheat your broiler. Ladle soup into oven-safe bowls, top each with mozzarella or Gruyère, and broil for 1–2 minutes until bubbly and golden brown.
Garnish & Serve:
- Remove from the oven carefully. Sprinkle with fresh parsley and serve hot with toasted baguette slices or crusty bread for dipping.
Notes
Onion Choice: Yellow onions caramelize beautifully and provide a sweet, mellow flavor. You can also use white onions for a sharper taste.
Cheese Variations: Try swapping cheddar for Swiss, provolone, or a blend for extra depth.
Vegetarian Version: Use vegetable broth and omit Worcestershire sauce or substitute with soy sauce for umami flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop—avoid boiling to maintain the creamy texture.
Freezing: Freeze without the cheese topping for up to 2 months. Thaw overnight and reheat before serving.
Serving Ideas: Pair with garlic bread, a side salad, or a baked potato for a complete meal.