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Outback Onion Soup

Outback Onion Soup

  • Prep

    10 m
  • Cook

    1 h 50 m
  • Ready In

    2 h
EZEECAT

EZEECAT

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Chef Robby
40

Chef Robby

8/18/2005

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 hot broth to a separate container. Mix in the flour to make a thin paste (use a mixer if necessary). Then add the paste to the soup. This will alleviate the flour lumping.

Jay Reynolds
26

Jay Reynolds

10/6/2005

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 at a time to prevent this from occuring. I did see a comment above about their Outback taking that soup off the menu occasionally , all you do is call the a day or two before you plan on going and request it and they will make it. I must say though, this is a very good recipe , very good twin of Outbacks.

MOFLYNN
25

MOFLYNN

2/28/2006

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. Also, I don't know that it needs to simmer as long as it says. When I put the onions back in, they disintegrated...it looked like porridge! :) I think next time I will use twice the onions, not cook as long so that they are like strands (like in the restaurant)and/or leave them out until the very end. I used jarred "Better than Bouillion" which really gave it a rich hearty base. This is true comfort food! Thanks for sharing!

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