Thread: Outback's french onion soup...

I love their french onion soup and i would love a recipe that is very similar to theirs. Its very rich with a ton of flavor. If anyone has a recipe that tastes similar I would love to try it. TIA

oh man.. you have made me crave french onion soup now... hope you're happy.. guess i'll be checking out the copycat recipe and trying to make it...

Outback Steakhouse Walkabout Soup

Created by admin, September 13, 1999 Average user rating / 4 1 Users Voted
Description This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's when they are in season.
Ingredients
At a glance
Course
Soups
Source
Copykat Recipe
Makes
82 C. Thinly Sliced Yellow Sweet Onions
2 Tbs. Butter
1 Can Chicken Broth 14.5 oz -15oz
1/4 tsp. Salt
1/4 tsp. Fresh Ground Pepper
2 Chicken Bouillon Cubes
1/4 C. Diced Velveeta Cubes (compressed in measuring cup)
1 1/2 - 1 3/4 C. White Sauce (Below)
Shredded Cheddar Cheese for Garnish
Methods/steps
In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 min. to 45 min.

Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.


Thick White Sauce

3 Tbsp. Butter
3 Tbsp. Flour
1/4 tsp. Salt
1 1/2 C. Whole Milk

In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup

I just looked at that recipe (damn comp is acting up.. took forever) and usually french onion soup has a beef broth base... does the chicken taste better? I guess I'm stuck in my ways and will be doing it the way I'm used to having it prepared for me. adding of the cheese in the soup seems a little weird to me as well, usually the only cheese is the one melted on top of the bread.

Originally Posted by Shann

I just looked at that recipe (damn comp is acting up.. took forever) and usually french onion soup has a beef broth base... does the chicken taste better? I guess I'm stuck in my ways and will be doing it the way I'm used to having it prepared for me. adding of the cheese in the soup seems a little weird to me as well, usually the only cheese is the one melted on top of the bread.

Me too suppose to be beef stock. And the cheese I've always had in French onion soup is a white cheese, maybe shredded mozzarella. But I just C&P the entire recipe, didn't type it up. 82 C. of sliced onions!! I don't have a pan big enough to hold that many cups of anything! WTH!!

Originally Posted by nanajoanie

Me too suppose to be beef stock. And the cheese I've always had in French onion soup is a white cheese, maybe shredded mozzarella. But I just C&P the entire recipe, didn't type it up. 82 C. of sliced onions!! I don't have a pan big enough to hold that many cups of anything! WTH!!

I just read how many onions... wow you can tell this is definitely for a restaurant. I believe you are right, the cheese is mozzarella... I really don't know that I would want velveeta in there. sounds interesting though and if it tastes good that is awesome

Urban Cowgirl is going to have to make it and share it so we can all taste it since I'm too cheap to go to Outback

Originally Posted by Shann

I just read how many onions... wow you can tell this is definitely for a restaurant. I believe you are right, the cheese is mozzarella... I really don't know that I would want velveeta in there. sounds interesting though and if it tastes good that is awesome

Urban Cowgirl is going to have to make it and share it so we can all taste it since I'm too cheap to go to Outback

Even tho it's 82 C of onions the rest of the ingredients normal family size.

I don't go to Outback either - too expensive and I can't eat it all anyway. But it's good food there.

oops we were wrong the correct cheese is provolone man I am so hungry for this now and have just half an onion here... not gonna get very far w/ that

Originally Posted by Shann

oops we were wrong the correct cheese is provolone man I am so hungry for this now and have just half an onion here... not gonna get very far w/ that

I should have remembered provolone.

Got any onion flakes to use with that lonely onion half? Or a can of Cambell's French onion soup. I have a can I'll give you. My pantry always has at least 2 cans of it. Also have cans of beef broth.

I work at Outback (no I don't have the recipe .. lol) and the Walkabout soup is different than the French Onion. Walkabout stands for soup of the day and sometimes it's creamy onion (like the one you posted), or it could be potato or broccoli .. whatever they happen to have that day.

The 3 soups we always serve are French Onion (no, I can't get the recipe .. they are top secret ), clam chowder and the walkabout soup.

Here is a description of the french onion soup: Traditional homemade soup with carmalized onions. Topped with a Holland rusk, a layer of authentic Swiss Gruyere and Provolone cheeses, and parsley flakes.