Outback Onion Soup

Outback Onion Soup

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"This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe."

Ingredients

2 h {{adjustedServings}} servings 533 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 2741 mg
  • 110%

Based on a 2,000 calorie diet

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Directions

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  1. In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
  2. Stir in salt and pepper and simmer 30 minutes more.
  3. Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
  4. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.
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Reviews

96
  1. 118 Ratings

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This is an excellent recipe that I've made many times, with many requests for the recipe. I don't use vidalias, as they are too sweet for this. As far as the clumping flour; remove some of the...

First off , you should use the large yellow onions , it has alot to do with the texture and flavor.As far as the clumping of the flour,,to get it just right you need to add a very small amount a...

This was so delicious I could have licked the bowl! I did take out the onions before adding flour. Tried to add a little hot liquid to the cold paste as suggested..did not prevent tiny lumps. Al...