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I wanna tell you about my spin on the old Outback Steakhouse Walkabout Soup, that velvety onion blend that hugs you with comfort in each taste. You can't grab it at their restaurants these days, but this DIY version packs all that rich, tasty goodness we fondly recall. It's just the right bowl of coziness for those cold evenings when you're craving something snug and filling.
The Charm Behind This Heartwarming Soup
This soup triggers so many fond flashbacks. Those sweet onions dissolving into that silky, cheesy liquid creates pure kitchen magic. What gets me most is how easy it comes together – you've likely got the stuff sitting in your pantry already. Works great whether kicking off dinner or just chilling with a bowl while watching TV.
Your Shopping List
- Sweet Yellow Onions: A pair of big ones cut into thin slices, forming the backbone of our soup.
- Butter: A couple tablespoons to start things off right.
- Chicken Broth: Four cups, grab the low sodium kind to manage saltiness.
- Chicken Bouillon Cubes: A pair for that deeper taste punch.
- All-Purpose Flour: Three tablespoons to give us that nice thickness.
- Milk: Two cups of the whole stuff for maximum creaminess.
- Velveeta Cheese: One cup diced up for that signature smoothness.
- Salt and Pepper: Just enough to boost all the flavors.
Cooking Steps
- Begin with Onions
- Throw those onions in with butter on medium-low, keep them moving until they're tender but not colored – that's where the flavor journey begins.
- Make Your Foundation
- Dump in the broth, drop those bouillon cubes and add your seasonings, let it all warm up nicely.
- Whip Up the Thickener
- In a separate pan, melt some butter, mix in flour and cook a bit, then gradually add milk while stirring until it gets thick like custard.
- Mix Everything
- Pour your thickener and chunks of Velveeta into the onion pot, watch it transform as the cheese melts into a silky dream.
- Take It Slow
- Lower the heat and let everything hang out for 30-45 minutes, giving it a stir occasionally – this is when flavor magic happens.
Handy Tricks
Watch your salt by picking low sodium broth and plain butter, you can toss in more salt later if needed. When your thickener seems stubborn, just bump up the heat a touch while stirring. Don't skip tasting before serving to tweak your seasonings – that's the secret to nailing it.
Great Matches
This soup works wonders as an opener but stands tall as the main show too. Throw in some rustic bread for soaking or a crisp green salad to round things out. Toss some fresh chives or extra cheese on top to make it look as tasty as it is.
An Enduring Favorite
Though it's gone from Outback's menu now, cooking this at home brings all those good times flooding back. There's something really cool about making a restaurant hit in your own kitchen, especially one that's this warming and fulfilling.
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Frequently Asked Questions
- → Why not cook onions too fast?
- Cooking on medium-low lets the onions soften and sweeten without turning brown, keeping the flavor smooth.
- → What's the purpose of the white sauce?
- The flour-butter-milk combo creates a silky base before adding it to the onions, avoiding any lumps.
- → Can I swap out Velveeta?
- You can try American cheese instead, though it might not match the texture of Velveeta exactly.
- → Why let it simmer so long?
- Simmering helps all the flavors come together and makes the dish as tasty as the original version.
- → What bread works if I can't find Russian bread?
- Any sturdy bread will do! Sourdough or rye work great as alternatives.