Outback Steakhouse Walkabout Soup
User Reviews
5
Outback Steakhouse Walkabout Soup
Description
The Outback Steakhouse Walkabout Soup combines thinly sliced sweet yellow onions sautéed gently in butter until soft but not browned, and simmered with chicken broth, bouillon cubes, salt, and pepper to build a flavorful base. A separate saucepan is used to create a smooth roux from butter and flour, gradually adding milk to form a thick, pudding-like sauce. This sauce is combined with the onion broth and Velveeta cheese, slowly heated to melt the cheese and incorporate all ingredients evenly, resulting in a savory, creamy soup.
The texture is smooth and rich, with the sweetness of onions balancing the salty cheese and broth. It is served warm, typically garnished with shredded cheddar for an added cheesy touch and paired with slices of dark Russian bread, which complement the soup's richness and provide a substantial accompaniment.
Ingredients
- 6 tablespoon butter divided use
- 2 cups sweet yellow onions thinly sliced
- 14.5 ounces chicken broth
- 2 cubes chicken bouillon
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon salt divided use
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk whole
- 1/4 cup Velveeta cheese
- cheddar cheese to garnish, shredded
- dark Russian bread to serve
Instructions
- Place 3 tablespoons of butter and the onions in a 2-quart saucepan and cook over medium-low heat, stirring frequently, until the onions are soft and translucent but have not browned. Add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt and stir until heated through.
- Melt 3 tablespoons of butter in a 1-quart saucepan over medium heat. Add the flour and cook until it thickens and comes away from the sides of the saucepan. Add the milk a little at a time, stirring constantly. Then add 1/4 teaspoon of salt. Keep stirring to prevent any lumps from forming as the mixture thickens to the consistency of thick pudding. Remove from the heat and set aside until ready to use.
- Transfer the contents of the smaller saucepan to the larger saucepan along with the Velveeta cheese. Simmer on medium-low heat, stirring constantly, until the cheese melts and all the ingredients are blended. Turn the temperature to warm and cook for an additional 30 to 45 minutes.
- Serve with a garnish of shredded cheddar cheese and a few slices of warm, dark Russian bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 60mg | 20% |
| Sodium | 1213mg | 51% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 13.1mg | 15% |
| Calcium | 218mg | 22% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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