I can provide you with a recipe that closely resembles the Outback Steakhouse Walkabout Onion Soup. Keep in mind that this is a copycat recipe and may not be exactly the same as the restaurant’s version. Here’s how you can prepare it:
- 4 large onions, thinly sliced
- 1/4 cup (1/2 stick) butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup chicken broth
- 1/4 cup white wine (optional)
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 cup shredded Swiss cheese
- 1 cup shredded provolone cheese
- 4 slices of French bread, toasted and cubed
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the thinly sliced onions to the pot. Sprinkle with salt, pepper, and sugar. Cook the onions, stirring frequently, until they are caramelized and golden brown. This can take about 30-40 minutes.
- Once the onions are caramelized, sprinkle the flour over them and stir well to combine. Cook for another 2-3 minutes, stirring continuously.
- Pour in the beef and chicken broths, and the white wine if using. Stir to combine and scrape up any browned bits from the bottom of the pot.
- Add the dried thyme and bay leaf to the pot. Allow the soup to simmer for about 20-30 minutes, allowing the flavors to meld.
- Preheat your oven’s broiler.
- While the soup is simmering, ladle it into oven-safe bowls or crocks.
- Place a few cubes of toasted French bread on top of each bowl of soup.
- Mix the shredded Swiss and provolone cheeses together, and then sprinkle a generous amount of the cheese mixture over the bread in each bowl.
- Place the bowls of soup on a baking sheet and put them under the broiler until the cheese is melted, bubbly, and lightly browned.
- Carefully remove the bowls from the oven (they will be hot), and let them cool slightly before serving.
- Enjoy your homemade Outback Steakhouse Walkabout Onion Soup!
Remember that cooking times and measurements may vary, so feel free to adjust according to your preferences.