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OUTBACK STEAKHOUSE WALKABOUT ONION SOUP

 


Ingredients:

2 cups thinly sliced Yellow Sweet Onions
2 tablespoons Butter
1 can (15-ounce) Chicken Broth
1/4 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
2 Chicken Bouillon Cubes
1/4 cup compressed Velveeta Cheese (either cubed or shredded)
1 1/2 to 1 3/4 cups Thick White Sauce (recipe below)
Shredded Cheddar Cheese for garnish
White Sauce Ingredients:

3 tablespoons Butter
3 tablespoons Flour
1/4 teaspoon Salt
1 1/2 cups Whole Milk
Instructions:

Begin by melting 3 tablespoons of butter in a 2-quart saucepan. Add the sliced onions and sauté on a medium heat until they turn soft and translucent; avoid browning.
Introduce the chicken broth, bouillon cubes, salt, and pepper to the pan. Stir until everything is heated thoroughly.
Gradually mix in the white sauce and Velveeta cheese. Continue simmering on medium-low heat, stirring constantly until the cheese melts and the ingredients combine smoothly.
Reduce the heat to low and let the soup simmer for another 30-45 minutes.
Serve the soup hot, garnished with shredded cheddar cheese. Pair it with slices of warm dark Russian Bread for an added treat.
White Sauce Instructions:

Melt the butter in a 1-quart saucepan. Stir in the flour, cooking on medium heat until the mixture thickens and separates from the pan's sides.
Gradually pour in the milk, stirring constantly to ensure a smooth mixture. Season with salt.
Keep stirring the mixture until it reaches a thick pudding-like consistency. Once done, remove from heat and set aside until you prepare the soup.


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