I have tried many recipes for this soup as the military has sent us around the world with no Outbacks in sight and it is a yummy comfort food of mine, this wonderful creamy onion Walkabout soup... Even my ubber picky sister in law who will litterally pick her food appart and hates vegies likes this as the onions are cooked super soft and mild... So FINALLY I have perfected it from a combination of a few recipes I have found, yumm-O, enjoy it if you dare!!
-Cut up a huge onion (or two medium) to the size you like to eat, (preferably very thin for me)
In a pot melt a Tablespoon of butter (or more if you like) and cook onions clear and let them get soft, (dont caramelize, but if a few do, you probably cooked it perfectly, just dont caramelize them all)
*In a separate pot cook 3 Tablespoons Butter, 3Tablespoons Flour, pinch of salt, and 1 and a half cups milk, combine, bring to a boil, done with this* This is to be set aside and let cooled slightly while you continue with your base*
- To the onions add 1 can (14.5 ounces) chicken broth , beef bouillon cube ( I prefer the package that has no MSG's in it-comes in a box not a jar), salt, pepper to taste (lots of pepper to get it right for the Walkabout), and stir until completely heated through.
- Cook that for as long as you think gets the onion nice and soft, softer the better, I say maybe 30 minutes, but you can pull it sooner if you like.
- Add your plain Bechamel Sauce you made and cooled, and about a cup or a cup and a half of your favorite cheese, I have used all kinds and found normal reduced fat shredded cheese works just fine and I have it on hand.
Mix together, heat slightly, serve it up with a small sprinkling of more of the shredded cheese to top it off and enjoy.
**This is super easy when your making it, and super cheap and tastes just like Outback to me, but adjust your seasoning to our own taste buds and enjoy!
Ingredients
* 1 tablespoons butter
* onion
* 2 cups chicken broth or 1 (14.5 ounce) can chicken broth
* pinch salt
* pepper
* bouillon packet or cube
* 1 cup cheese
* Bechamel sauce
White Bechamel Sauce Recipe (this is the most basic recipe, but you can use other spices to spice your Bechemel for other soups, this recipe just needs a plain one)
* 3 tablespoons butter
* pinch salt
* 3 tablespoons flour
* 1 1/2 cups skim milk
(add butter then flour once combined add milk and salt)
-Cut up a huge onion (or two medium) to the size you like to eat, (preferably very thin for me)
In a pot melt a Tablespoon of butter (or more if you like) and cook onions clear and let them get soft, (dont caramelize, but if a few do, you probably cooked it perfectly, just dont caramelize them all)
*In a separate pot cook 3 Tablespoons Butter, 3Tablespoons Flour, pinch of salt, and 1 and a half cups milk, combine, bring to a boil, done with this* This is to be set aside and let cooled slightly while you continue with your base*
- To the onions add 1 can (14.5 ounces) chicken broth , beef bouillon cube ( I prefer the package that has no MSG's in it-comes in a box not a jar), salt, pepper to taste (lots of pepper to get it right for the Walkabout), and stir until completely heated through.
- Cook that for as long as you think gets the onion nice and soft, softer the better, I say maybe 30 minutes, but you can pull it sooner if you like.
- Add your plain Bechamel Sauce you made and cooled, and about a cup or a cup and a half of your favorite cheese, I have used all kinds and found normal reduced fat shredded cheese works just fine and I have it on hand.
Mix together, heat slightly, serve it up with a small sprinkling of more of the shredded cheese to top it off and enjoy.
**This is super easy when your making it, and super cheap and tastes just like Outback to me, but adjust your seasoning to our own taste buds and enjoy!
Ingredients
* 1 tablespoons butter
* onion
* 2 cups chicken broth or 1 (14.5 ounce) can chicken broth
* pinch salt
* pepper
* bouillon packet or cube
* 1 cup cheese
* Bechamel sauce
White Bechamel Sauce Recipe (this is the most basic recipe, but you can use other spices to spice your Bechemel for other soups, this recipe just needs a plain one)
* 3 tablespoons butter
* pinch salt
* 3 tablespoons flour
* 1 1/2 cups skim milk
(add butter then flour once combined add milk and salt)
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