Outback Steakhouse Walkabout Onion Soup Copycat Recipe
Creamy, cheesy, and comforting—recreate the Outback Steakhouse Walkabout Onion Soup at home with this easy copycat recipe.
Introduction: Outback Steakhouse Walkabout Onion Soup
Outback Steakhouse’s Walkabout Onion Soup was a beloved menu item, known for its creamy texture, rich cheese flavor, and sweet caramelized onions. When it was discontinued, fans clamored for a way to recreate this comfort food classic at home. This copycat recipe delivers the same hearty, satisfying taste using simple ingredients and straightforward techniques. Whether you’re a longtime fan or new to the dish, this recipe will bring the flavors of the Outback to your kitchen.
What Makes This Soup Special?
Unlike traditional French onion soup, Outback’s version is velvety smooth, with a base of sweet onions, a creamy white sauce, and a blend of cheeses—most notably Velveeta for that signature melt-in-your-mouth texture. The result is a soup that’s both comforting and indulgent, perfect for chilly evenings or whenever you crave a taste of nostalgia.
Ingredients
- 6 tablespoons butter, divided
- 2 cups thinly sliced sweet yellow onions (Walla Walla, 1015, or any sweet onion)
- 14.5 ounces chicken broth
- 2 chicken bouillon cubes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (divided)
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 cup Velveeta cheese, cubed
- Shredded cheddar cheese (for garnish)
- Dark Russian bread (to serve)
Step-by-Step Instructions
Sauté the Onions
In a medium saucepan, melt 3 tablespoons of butter over medium-low heat. Add the thinly sliced onions and cook, stirring frequently, until they are soft and translucent—about 10–15 minutes. Do not let them brown.
Build the Flavor Base
Add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt to the onions. Stir well and heat through, allowing the flavors to meld.
Make the White Sauce
In a separate small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour to form a roux, cooking for 1–2 minutes until it thickens and pulls away from the sides of the pan. Gradually add the milk, stirring constantly, until the mixture is smooth and thick (like pudding). Season with the remaining 1/4 teaspoon of salt.
Combine and Finish
Pour the white sauce into the onion-broth mixture. Add the Velveeta cheese and simmer on medium-low, stirring constantly, until the cheese is fully melted and the soup is creamy and well blended. Reduce heat to low and let the soup cook for another 30–45 minutes to develop flavor.
Serve
Ladle the soup into bowls, garnish with shredded cheddar cheese, and serve with slices of warm dark Russian bread for dipping.
Tips for the Perfect Walkabout Onion Soup
- Onions: Use sweet yellow onions for the best flavor—Walla Walla or 1015 varieties are ideal, but any sweet onion will work. Avoid browning the onions; you want them soft and translucent, not caramelized.
- Cheese: Velveeta is key for the classic creamy texture. If you prefer, you can experiment with a blend of cheddar and Monterey Jack, but Velveeta gives the most authentic result.
- Broth: Homemade or low-sodium chicken broth works best. Adjust salt accordingly, especially if using bouillon cubes, which can be salty.
- Consistency: The soup should be thick and creamy. If it’s too thick, thin with a bit more milk; if too thin, simmer a bit longer or add a slurry of flour and water.
- Make-Ahead: This soup reheats well. Store in the refrigerator for up to 3 days and gently reheat on the stove, adding a splash of milk if needed.
Variations and Serving Suggestions
Cheese Variations
While Velveeta is traditional, you can use a blend of sharp cheddar and Monterey Jack for a slightly different flavor profile. Some recipes also suggest a sprinkle of Parmesan for extra umami.
Vegetarian Option
For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian bouillon cube. Omit the bread or choose a vegetarian-friendly option.
Bread Pairings
Dark Russian or pumpernickel bread is classic, but any hearty, crusty bread works well. For a gluten-free option, serve with gluten-free bread or crackers.
Garnish Ideas
- Extra shredded cheese
- Chopped fresh chives or parsley
- A dash of smoked paprika or cayenne for a kick
Nutritional Information (Per Serving)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 297 |
| Fat | 20g |
| Carbohydrates | 20g |
| Protein | 8g |
| Sodium | 800mg |
Nutritional values are estimates and will vary based on specific ingredients and portion sizes.
Expert Tips for Onion Soup Success
- Slow Cooker Option: You can adapt this recipe for a slow cooker. Sauté onions on the stove, then transfer to the slow cooker with the remaining ingredients (except cheese and white sauce). Cook on low for 4–6 hours, then stir in the white sauce and cheese until melted.
- Freezing: This soup can be frozen before adding the cheese and white sauce. Thaw, reheat, and finish with the creamy components before serving.
- Wine Addition: For a more complex flavor, some recipes add a splash of white cooking wine to the onions while sautéing.
FAQs About Outback Walkabout Onion Soup
Why was Outback’s Walkabout Onion Soup discontinued?
Outback Steakhouse has not publicly stated a specific reason for discontinuing the Walkabout Onion Soup, but menu changes are common in the restaurant industry to refresh offerings and manage costs.
Can I use regular onions instead of sweet onions?
Sweet yellow onions are recommended for their mild, slightly sweet flavor, which is key to the soup’s character. Regular yellow or white onions can be used in a pinch, but the flavor will be sharper and less sweet.
Is Velveeta necessary, or can I use another cheese?
Velveeta melts smoothly and provides the signature creamy texture. While other cheeses can be used, the soup’s consistency and flavor will differ from the original.
How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring in a splash of milk if the soup has thickened. Avoid boiling to prevent curdling.
Can I make this soup gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free broth and bread. Check bouillon cubes for gluten content.
What can I serve with this soup?
Dark Russian or pumpernickel bread is traditional, but any crusty bread works. A simple green salad or a classic Caesar salad pairs nicely for a complete meal.
Conclusion
Outback Steakhouse’s Walkabout Onion Soup may no longer be on the menu, but this copycat recipe brings all its comforting, creamy goodness back to your table. With sweet onions, a velvety cheese sauce, and a hint of nostalgia in every spoonful, it’s a dish that’s sure to become a family favorite. Customize it with your favorite cheeses and bread, and enjoy a taste of the Outback at home.
