Outback Onion Soup

Outback Onion Soup

92 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h 50 m
  • Ready In

    2 h
EZEECAT
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (92)

Rate This Recipe
Chef Robby
38

Chef Robby

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

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
24

MOFLYNN

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!

More Reviews

Similar Recipes

Onion Soup Pork Chops
(91)

Onion Soup Pork Chops

Japanese Onion Soup
(74)

Japanese Onion Soup

Creamy Vidalia Onion Soup
(42)

Creamy Vidalia Onion Soup

Hearty Potato, Bacon and Onion Soup
(30)

Hearty Potato, Bacon and Onion Soup

Potato and Onion Soup
(24)

Potato and Onion Soup

Gold Onion Soup
(17)

Gold Onion Soup

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Vidalia Onion Soup

>

next recipe:

Canadian (French) Onion Soup