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Walkabout Onion Soup Recipe (Outback-Style)

Name: Walkabout Onion Soup Recipe (Outback-Style)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 adet Yellow sweet onions (large, thinly sliced); 2 yk Butter; 1 l Chicken broth (or water prepared with bouillon); 0.25 tk Salt (adjust to taste); 0.25 tk Freshly ground black pepper; 2 adet Chicken bouillon cubes; 0.25 sb Processed melting cheese (cut into small cubes); 1 1/2 - 1 3/4 cups white sauce (made from the measurements below); 1 adet Shredded cheddar cheese; 3 yk Butter; 3 yk All-purpose flour; 0.25 tk Salt; 1.5 sb Milk (to loosen the sauce)

This Walkabout onion soup recipe is made by slowly sautéing sweet onions, simmering them in chicken broth, and thickening the soup with a simple white sauce and melty cheese. The ingredients are straightforward and the how-to steps are short, so you can get a cozy, restaurant-style bowl on the table without fuss.

İyi Bir YemekCommunity Writer

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Walkabout Onion Soup Recipe (Outback-Style)

Editorial Kitchen Archive

Prep15 min

Cook60 min

DifficultyMedium

ServingsServes 4

Energy-

Ingredients

Scale:4servings

1. For the soup

Yellow sweet onions (large, thinly sliced)

Butter

Chicken broth (or water prepared with bouillon)

Salt (adjust to taste)

Freshly ground black pepper

Chicken bouillon cubes

Processed melting cheese (cut into small cubes)

2. For the white sauce

1 1/2 - 1 3/4 cups white sauce (made from the measurements below)

3. For serving

Shredded cheddar cheese

4. White sauce (roux) ingredients

Butter

All-purpose flour

Salt

Milk (to loosen the sauce)

Step-by-Step Method

6-step method

Soften the onions

Melt 2 tbsp butter in a large pot. Add the sliced onions and cook over medium-low heat, stirring now and then, until soft (about 15–20 minutes).

Build the broth base

Pour in the chicken broth and add the bouillon cubes. Season with salt and pepper. Bring to a gentle boil, then lower the heat and simmer for 35–40 minutes.

Make the white sauce

In a small saucepan, melt 3 tbsp butter. Stir in the flour and cook for 1–2 minutes. Whisk in the milk a little at a time until smooth; add salt and cook until lightly thickened.

Melt in the cheese

Add the melting cheese pieces to the soup and stir until fully melted.

Thicken the soup

Stir in the white sauce, starting with 1 1/2 cups. If you want it a bit thicker, add more until you reach about 1 3/4 cups.

Finish and serve

Warm the soup for 2–3 more minutes without boiling hard, then check the consistency. Ladle into bowls and top with shredded cheddar if you like; serve hot.

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