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
Scale
- 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.