If you still miss Outback Steakhouse’s retired Walkabout Onion Soup, this creamy, cheesy copycat version brings that same cozy steakhouse comfort right to your kitchen. Sweet caramelized onions are simmered in a rich, savory broth, finished with a little cream and plenty of melted cheese for a bowl of onion soup that is warm, satisfying, and honestly even better homemade.
It is the kind of easy comfort-food soup that feels special enough for a weekend dinner but simple enough to make when you are craving a warm bowl of something cozy. Serve it with crusty bread, a simple salad, or a steakhouse-style meal at home.
If you love creamy restaurant-style soups, be sure to try my Creamy Crockpot Wild Mushroom Soup and this comforting Italian Penicillin Soup next.
More Onion Recipes You’ll Love
Why You’ll Love This Copycat Walkabout Onion Soup
- Rich, creamy, cheesy, and full of sweet caramelized onion flavor
- A homemade version of the retired Outback Steakhouse onion soup
- Made with simple grocery-store ingredients
- Perfect for chilly nights, steak dinners, or an easy cozy lunch
- Ready on the stovetop with no complicated steps
Ingredients You’ll Need
- 4 large sweet yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon kosher salt, plus more as needed
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Chopped parsley, for serving
- Crusty bread or garlic toast, for serving
How to Make Outback Walkabout Onion Soup
Caramelize the onions
Melt the butter with the olive oil in a large Dutch oven or soup pot over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring often, for 25 to 30 minutes, until the onions are deeply golden, soft, and caramelized.
Do not rush this step. The slow-cooked onions are what give this copycat Outback onion soup its rich, sweet flavor.
Build the creamy onion soup base
Add the garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the onions and stir well. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth and chicken broth, stirring as you go. Add the Worcestershire sauce, thyme, black pepper, and salt. Bring the soup to a gentle simmer.
Let it simmer for 10 to 15 minutes, stirring occasionally, until the broth thickens slightly and the flavors come together.
Add the cream and cheese
Lower the heat. Stir in the heavy cream, followed by the cheddar and Monterey Jack cheese. Keep stirring until the cheese is completely melted and the soup is creamy.
Taste and adjust the seasoning if needed. If the soup gets too thick, add a splash more broth until it reaches your preferred consistency.
Serve
Ladle the creamy onion soup into bowls and top with chopped chives or parsley. Serve hot with crusty bread, buttery garlic toast, or a grilled cheese sandwich for the ultimate comfort-food meal.
Tips for the Best Creamy Onion Soup
Use sweet onions for the closest restaurant-style flavor. Vidalia onions are wonderful when they are in season, but regular yellow onions work beautifully too.
Keep the heat at medium or medium-low while caramelizing the onions. High heat can burn them before they become soft and sweet.
Shred your own cheese from a block when possible. Pre-shredded cheese can make creamy soups a little grainy because of the anti-caking coating.
For an even heartier steakhouse dinner, serve this soup before a simple grilled steak and your favorite potatoes. It would also be delicious alongside my Thanksgiving Soup Turkey Chowder for a cozy soup-night spread.
Easy Variations
Make it extra cheesy: Add an extra handful of cheddar on top of each bowl just before serving.
Give it a little heat: Add a pinch of cayenne pepper or a few dashes of hot sauce.
Make it meatier: Stir in cooked crumbled bacon or chopped steak for a heartier bowl.
Use Swiss cheese: Swap the Monterey Jack for shredded Swiss cheese for more classic French onion soup flavor.
What to Serve with Onion Soup
This creamy Outback Walkabout Onion Soup is especially good with:
- Crusty French bread or garlic bread
- A classic Caesar salad
- Grilled steak, chicken, or pork chops
- Baked potatoes or Creamed Spinach Mashed Potatoes
- A simple sandwich or grilled cheese
Copycat Outback Steakhouse Walkabout Onion Soup
This creamy, cheesy copycat Outback Walkabout Onion Soup is loaded with tender caramelized onions and rich steakhouse flavor. It is the perfect homemade version of Outback Steakhouse’s retired favorite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 SERVINGS 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American, copycat recipe
Ingredients
- 4 large sweet yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon kosher salt, plus more to taste
- 1 cup heavy cream
- 1½ cups freshly shredded sharp cheddar cheese
- ½ cup freshly shredded Monterey Jack cheese
- 2 tablespoons chopped fresh chives, for serving
- Crusty bread, for serving
Instructions
- Melt the butter and olive oil in a large Dutch oven or soup pot over medium heat. Add the sliced onions and a pinch of salt.
- Cook the onions, stirring often, for 25 to 30 minutes, until very soft, golden, and caramelized. Lower the heat if needed so they do not burn.
- Add the minced garlic and cook for 30 seconds, until fragrant. Sprinkle the flour over the onions and stir well. Cook for 1 minute.
- Slowly stir in the beef broth and chicken broth. Add the Worcestershire sauce, thyme, black pepper, and salt.
- Bring the soup to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
- Lower the heat. Stir in the heavy cream, sharp cheddar cheese, and Monterey Jack cheese until fully melted and creamy.
- Taste and adjust salt and pepper as needed. If the soup is thicker than you like, stir in an extra splash of broth.
- Ladle into bowls and finish with a light sprinkle of fresh chopped chives. Serve warm with crusty bread.
Notes
- Sweet yellow onions give this soup its signature mellow, steakhouse-style flavor.
- Shred cheese from a block for the smoothest creamy soup.
- Reheat leftovers gently over low heat and add a splash of broth or cream to loosen the soup if needed.
- Store covered in the refrigerator for up to 3 days.
Storage and Reheating
Store leftover onion soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring often. Add a splash of beef broth, chicken broth, or cream if needed to loosen the soup. Avoid boiling it hard after the cream and cheese have been added.
Frequently Asked Questions
Was Outback Walkabout Onion Soup discontinued?
Yes, Outback Steakhouse retired Walkabout Onion Soup from its menu, which is exactly why this homemade copycat version is so good to keep in your recipe collection.
What makes this onion soup different from French onion soup?
French onion soup is usually brothy and served with toasted bread and melted cheese on top. Walkabout Onion Soup is creamier, cheesier, and more like a rich steakhouse onion soup.
Can I make this onion soup ahead of time?
Yes. Make the soup up to one day ahead, refrigerate it, then reheat gently before serving. The flavors are even better after they have had time to sit.
Can I freeze creamy onion soup?
Because it contains cream and cheese, freezing can change the texture. It is best enjoyed fresh or refrigerated for a few days.
Final Thoughts
This copycat Outback Steakhouse Walkabout Onion Soup is creamy, cheesy, loaded with tender caramelized onions, and made for anyone who misses that retired restaurant favorite. It is warm, nostalgic, and exactly the kind of simple homemade comfort food that makes a regular dinner feel a little more special.
