Outback Steakhouse Walkabout Onion Soup: Homemade Cozy Copycat

If You Love Outback’s Walkabout Onion Soup…

Hey there. So, can I just say—Outback’s Walkabout Onion Soup was my go-to comfort dish back in the day? I vividly remember the first time I tried making it myself; let’s just say the onion fumes nearly brought me to tears (not in a poetic way, more just stinging eyes). And yet, after a few botched batches and a kitchen that smelled… well, like a busy diner, I finally nailed it. Now it’s become a sort of minor legend at my place—my kids call it “that cheesy onion miracle” (or, when I mess up the topping, just “the soup”).

Why You’ll Love Making This (Or Not, But Probably Will)

I make this whenever the weather hints at rain, or when my family starts dropping not-so-subtle hints about Outback takeout. The reason? They go bananas for that gooey cheese and all those soft, sweet onions. (Full disclosure: I once tried shortcutting with the wrong onions and my husband almost started a protest.) Anyway, this soup is kind of a hug in a bowl—works wonders on grumpy days or when you want your house to smell like you actually cooked something fancy, even though it’s way easier than it tastes. Only downside? Slicing onions. But if you can get past that little minefield, you’re golden.

So, What Do You Need? (Aka Ingredients List)

• 3-4 big yellow onions (I’ve swapped in sweet onions when they’re on sale; works just fine)
• 4 tablespoons butter (margarine in a pinch—my neighbor swears by it, but…I dunno)
• 2 tablespoons flour (sometimes I get lazy and use a bit less; it still thickens up)
• 4 cups chicken broth (homemade is lovely but, honestly, boxed or even bouillon works—my grandmother insisted on Swanson, but I say use what you have)
• 1 cup whole milk or half-and-half (for extra creaminess, but you can use low-fat if you’re wishing you hadn’t eaten all that cheese last night)
• 1 teaspoon granulated sugar (don’t skip it, seriously—it brings out the onions’ sweetness)
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded cheddar cheese (I’ve gone rogue with Monterey Jack once or twice, honestly not bad)
• Croutons or a few slices of French bread (sometimes I just toast random bread heels—waste not, want not)
• Extra cheese for the top (I’m not saying it’s mandatory, but my people say otherwise)

Here’s How I Do It (Directions, With Ad-Libs)

1. Slice those onions—like, really thinly. This is the part I usually regret not buying pre-sliced ones, but stick with it. Melt butter in a big heavy pot over medium heat, toss those onions in, and cook ‘em slow. Stir sometimes. You want them soft and almost translucent—should smell amazing (or maybe strong, fair warning).
2. Sprinkle in flour and stir for a minute or two. It’ll look a bit pasty; don’t stress, this is normal. Sometimes I have to scrape up little browned bits (the good stuff!).
3. Gradually whisk in the chicken broth, then add the milk or half-and-half. If I’m feeling wild, I toss in a bit more milk. Toss in the sugar, salt, and pepper. Bring it all up to a simmer—don’t boil, just get it gently bubbling. I usually sneak a taste at this point, even though it’s still missing cheese magic.
4. Let it simmer about 10-15 minutes until thick-ish and the onions are super soft. If stuff sticks, just scrape the bottom with a wooden spoon. It will thicken a tad as it sits too.
5. Switch off the heat and stir in half the cheese (or all, if you’re a rebel). Stir till it gets all melty and wonderful.
6. Ladle soup into oven-safe bowls (or mugs, or a random cereal bowl if you don’t care). Top each with a handful of croutons or toast, then shower with that extra cheese. Broil until bubbly—just a minute or two. Don’t wander off here; I once left and came back to…let’s call it “caramelized” cheese.

Notes that Only Come From Screwing It Up

• If you overcook the onions they turn kinda mushy—actually, I kind of like it, but some people want a bit of bite. Your call.
• Sometimes I forget to buy croutons. Toasted stale bread is perfect. Heck, I’ve even used bagel chips.
• Don’t substitute skim milk unless you like thin soup. Just trust me on this (painful memory).
• Onions can vary wildly in size—so if yours are monsters, maybe only use three.

Things I’ve Tried (Some Good, Some…Not So Much)

• Added bacon: Actually great. Chop and crisp first.
• Used mozzarella instead of cheddar: A bit bland, but mega-stringy fun.
• A dash of Worcestershire sauce: Perks it up. Not authentic, but hey, rules are for breaking.
• A vegan version: Full disclosure, mine just wasn’t creamy at all. Still tasty, but totally different ballgame.

What About Equipment? (Workarounds Always Welcome)

I use a heavy Dutch oven, but any big pot will do. If you don’t have oven-safe bowls for broiling, just pop the cheese on toast under the broiler separately then plop it onto your soup. Works a treat (one of those eureka moments, really).

Keeping the Soup (If There’s Any Left, That Is)

Store leftovers in a container in the fridge—should keep 2-3 days, but honestly, in my house it never lasts more than a day! If it thickens up too much in the fridge (which it will), just add a splash of water or broth when reheating and you’re good.

Serving the Soup (How We Do It at My Place)

This pairs dangerously well with a crusty baguette—double carbs, I know, but live a little. Sometimes we gather round the table with soup, bread, and, for some odd reason, pickles on the side. Not traditional, but family quirks make the meal, right?

Lessons Learned (So You Don’t Repeat My Oopsies)

• Don’t rush the onion-cooking part. I tried to crank up the heat once—what I got was burnt, bitter onions. Never again.
• Always taste for salt after you add the cheese—sometimes it’s salty enough already.
• If you don’t broil the cheese topping quite enough, it slides right off the bread. I learned this the messy way…
• Oh, and don’t wear your favorite shirt while chopping onions, unless you like the latest in eau de kitchen fashion.

FAQ (Actual Questions From Friends—For Real)

Can I make this ahead?

Yep. Actually, I think this tastes better the next day after it hangs out in the fridge. Just reheat gently.

Do I have to use cheddar?

Nope. Use what you have. Cheese snobs may disagree, but your taste buds rule the roost here.

What if I hate cutting onions?

Same. Sometimes I bribe my teenager to help, or wear swimming goggles (you’ll look daft, but it works). Or just buy pre-sliced to save your sanity.

Can I freeze it?

You could, although the texture gets a tad weird after freezing. Still edible, just a little grainy sometimes.

How spicy is this?

Not spicy at all, unless you get wild with pepper. If you want extra kick, throw in a pinch of cayenne. Maybe just don’t blame me if grandma gets a surprise at dinner!

So that’s my not-so-perfect but much-loved take on Outback Steakhouse Walkabout Onion Soup. Let me know how it turns out for you—or if you end up inventing a whole new family tradition in the process. Bon appétit! (Wait, is it still bon appétit if we’re talking soup and not fancy French food? Oh well, works for me!)

★★★★★ 4.40 from 16 ratings

Outback Steakhouse Walkabout Onion Soup

yield: 4 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

A creamy and savory onion soup inspired by the famous Outback Steakhouse Walkabout Onion Soup, featuring sautéed onions in a rich broth with melted cheese on top.

🖨️ Print Pin Recipe

Ingredients

• 3 large yellow onions, thinly sliced
• 4 cups beef broth
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil

Instructions

1. 1
   Heat olive oil and butter in a large pot over medium heat. Add sliced onions and sauté until soft and golden brown, about 15 minutes.
2. 2
   Sprinkle flour over the onions and cook for 2 minutes, stirring constantly.
3. 3
   Gradually pour in beef broth while stirring, making sure there are no lumps. Add salt and black pepper.
4. 4
   Simmer the soup uncovered for 15 minutes, allowing the flavors to blend and the soup to thicken slightly.
5. 5
   Reduce heat to low and stir in the milk. Heat gently for 2-3 minutes without boiling.
6. 6
   Ladle soup into bowls, top each with Monterey Jack and cheddar cheese, and serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 15 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 23 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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