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Outback Steakhouse Walkabout Onion Soup
Antonio Morelli

Outback Steakhouse Walkabout Onion Soup Recipe Card

A creamy, cheesy, and savory onion soup inspired by the classic from Outback Steakhouse. Made with sweet onions, Velveeta cheese, and milk, this comforting bowl is rich, hearty, and irresistibly delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 People
Course: Appetizer, Soup
Cuisine: American, Restaurant-style
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Sweet onions (like Vidalia), thinly sliced
  • Butter
  • All-purpose flour
  • Chicken broth
  • Whole milk
  • Velveeta cheese (or American cheese)
  • Salt, black pepper, garlic powder
  • Shredded cheddar (for topping, optional)

Equipment

  • Large saucepan or Dutch oven
  • Whisk
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Ladle
  • Measuring cups and spoons
  • Broiler-safe bowls or ramekins (optional)

Method
 

  1. Sauté onions in butter until soft and golden.
  2. Now add in flour & whisk gently to gat a roux texture.
  3. Slowly add chicken broth and milk, stirring until smooth.
  4. Add Velveeta cheese and stir until fully melted and creamy.
  5. Also add some salt, pepper, & garlic powder according to your taste.
  6. Simmer for 10–15 minutes to thicken slightly.
  7. Ladle into bowls, top with cheddar, and broil if desired.
  8. Let rest 5 minutes before serving.

Notes

  • Use yellow onions with a touch of sugar if sweet onions aren’t available.
  • For enhanced flavor, add beef broth or use Worcestershire sauce.
  • Store leftovers without cheese topping; reheat gently before adding fresh cheese.
  • Easily doubled for a crowd or meal prep!