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outback steakhouse walkabout soup

Walkabout Soup Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp smoked paprika
  • 1/2 tsp Worcestershire sauce
  • Salt and black pepper to taste
  • Sliced green onions, for garnish

Method
 

  1. Melt the butter with the olive oil in a large pot over medium-low heat. Add the sliced onions and cook for 35 to 40 minutes, stirring every 5 minutes, until deep golden brown. Stir in the minced garlic and cook for 2 more minutes.
  2. Sprinkle the flour over the onions and stir to coat. Cook for 2 minutes over medium heat, stirring constantly, until the flour smells nutty.
  3. Add the chicken broth gradually, about 1 cup at a time, whisking as you pour. Bring to a gentle simmer and cook for 10 minutes until slightly thickened.
  4. Reduce heat to medium-low, pour in the milk and heavy cream, add the smoked paprika and Worcestershire sauce, and warm for 5 minutes without boiling.
  5. Reduce heat to low, add the shredded cheddar a handful at a time, stirring between each addition, about 3 to 4 minutes total. Season with salt and black pepper.
  6. Ladle into bowls and top with sliced green onions.

Notes

This soup holds well in the fridge and is honestly better the next day. If you are making it for guests, you can caramelize the onions a few hours ahead and pick up from the roux step when you are ready to serve. The one thing to avoid is rushing the onions; that caramelization time is what gives the soup its character.