Onion soup is a classic of gastronomy that has its origins in France, where it is especially known as "Soupe à l'oignon". This dish, which combines the sweetness and softness of caramelized onions with a comforting broth, became popular in various regions of the world. In Latin America, it is commonly known as onion soup or gratinated onion soup, with variants in countries such as Mexico, Argentina, and Chile, where each one contributes its own ingredients and techniques. The Walkabout version from Outback Steakhouse offers a special twist on this traditional recipe, incorporating flavors and textures that make it unique and highly appreciated by lovers of comforting cuisine.
In addition to its name and preparation, this soup stands out for its combination of creamy ingredients and its rich flavor thanks to Velveeta cheese and thick white sauce. This version not only pays homage to the classic recipe but also adapts it to offer a richer and creamier culinary experience, ideal for sharing on any occasion.
How to prepare Outback Steakhouse Walkabout Onion Soup
In a 2-quart saucepan, place 3 tablespoons of butter and sliced onions.
Cook over low to medium heat, stirring frequently until they are soft and translucent, but not browned.
Add canned chicken broth, chicken bouillon cubes, salt, pepper and stir until completely heated.
Add white sauce and Velveeta cheese.
The white sauce will be thick because it has been removed from the heat.
Cook over medium-low heat until the cheese melts and all ingredients are mixed, stirring constantly.
Reduce the temperature to warm and let it cook for an additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese and a couple of slices of warm dark Russian bread.
Thick white sauce:
In a 1-quart saucepan, melt butter and add flour, cook over medium heat until the flour thickens and pulls away from the sides of the pan.
Pour milk over the flour little by little and stir constantly, add salt.
The mixture should thicken and become like a thick pudding.
Remember to stir constantly, taking care that the mixture does not form lumps, remove from heat until ready to use in the soup.
