Outback Steakhouse Walkabout Soup

Introduction

Did you know that over 70% of restaurant copycat recipe searches are driven by discontinued menu items? For years, fans have been searching for the perfect clone of the beloved Outback Steakhouse Walkabout Soup, a creamy, decadent onion soup that vanished from menus, leaving a cheesy, caramelized void in its wake. This iconic starter was more than just soup; it was a ritual—a rich, velvety blend of sweet, slow-cooked onions and sharp cheddar cheese that perfectly complemented the chain’s famous Bloomin’ Onion. Its discontinuation created a cult following online, with food bloggers and home cooks alike attempting to crack the code. Today, we’re bringing it back to your kitchen. This comprehensive guide delivers not just a recipe, but the experience—the deep, savory-sweet aroma, the luxurious texture, and that unforgettable first spoonful. Get ready to recreate a legend.

Ingredients List

Gathering the right ingredients is the first step to soup perfection. This recipe relies on layering flavors, starting with the foundational sweetness of caramelized onions.

• Yellow Onions (4 large): The star of the show. Their natural sugars transform into a deep, jammy, sweet foundation. Substitution: A mix of yellow and Vidalia onions for extra sweetness.
• Unsalted Butter (1/2 cup / 1 stick): For sautéing. Using unsalted allows you to control the sodium level. Substitution: Equal parts butter and olive oil for a slightly lighter, more complex fat base.
• All-Purpose Flour (1/3 cup): The thickening agent for our roux, which gives the soup its signature creamy body.
• Chicken Broth (4 cups): Provides the savory backbone. Substitution: Vegetable broth for a vegetarian version, though the flavor profile will be milder.
• Heavy Cream (2 cups): Delivers the luxurious, velvety mouthfeel. Substitution: Half-and-half for a lighter version, but the soup will be slightly less rich.
• Sharp Cheddar Cheese (3 cups, freshly grated): Use a block of extra-sharp or sharp cheddar and grate it yourself. Pre-shredded cheese contains anti-caking agents that can make your soup grainy. The sharpness cuts through the richness.
• Worcestershire Sauce (2 tablespoons): The secret umami booster, adding depth and a hint of tang.
• Garlic Powder (1 teaspoon) & Onion Powder (1 teaspoon): Amplifies the allium flavors without adding texture.
• Salt and Freshly Cracked Black Pepper: To taste. Season in layers.
• Paprika (1/2 teaspoon, optional): For a subtle smokiness and a touch of color.

Timing

While the total time is around 90 minutes, the active cooking time is only about 30 minutes. The majority of the time is dedicated to the crucial process of caramelizing the onions, which cannot be rushed. Compared to the average 45-minute soup recipe, this extra time is the non-negotiable key to unlocking the deep, complex flavor that made the original Walkabout Soup so memorable. Patience here is your most important ingredient.

The foundation of flavor: slowly caramelizing onions to a deep golden brown.

Step-by-Step Instructions

Step 1: Caramelize the Onions

This is where the magic begins. Thinly slice all four onions. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add all the onions and a pinch of salt. The salt helps draw out moisture. Stir to coat. Now, here’s the secret: be patient. Cook, stirring occasionally, for 45-55 minutes. Do not try to increase the heat to speed this up—you’ll risk burning. You want them to turn a deep, uniform golden brown, releasing a sweet, irresistible aroma. This slow cooking breaks down the onions’ structure and concentrates their sugars.

Step 2: Build the Roux

Once your onions are perfectly caramelized, sprinkle the 1/3 cup of flour over them. Stir constantly for 2-3 minutes. You’re cooking the raw flour taste out and toasting it in the butter and onion juices. This mixture will look thick and pasty—that’s perfect. It’s creating the thickening base for our creamy soup.

Step 3: Create the Soup Base

Gradually whisk in the 4 cups of chicken broth. It’s crucial to add it slowly while whisking vigorously to prevent any lumps from forming. Once all the broth is incorporated, bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally. You’ll feel the soup base thicken slightly as the roux does its job.

Step 4: Incorporate the Cheese

Reduce the heat to low. Stir in the 2 cups of heavy cream, Worcestershire sauce, garlic powder, onion powder, and paprika (if using). Warm through for 2-3 minutes, but do not boil. Now, remove the pot from the heat entirely. This next step is critical for a smooth soup: gradually add the freshly grated cheddar cheese, one handful at a time, stirring until fully melted before adding the next. Adding cheese over direct heat or all at once can cause it to seize or become oily.

Step 5: Final Seasoning and Serve

Taste your masterpiece. Season with salt and plenty of freshly cracked black pepper. The soup should be a harmonious balance of sweet onion, rich cheese, and savory depth. If it’s too thick for your liking, you can thin it with a splash of additional broth or cream. Ladle the hot soup into bowls and serve immediately.

Nutritional Information

(Per serving, based on 6 servings. This is a rich, indulgent soup.)

• Calories: ~580 kcal
• Total Fat: 48g
• Saturated Fat: 30g
• Cholesterol: 145mg
• Sodium: ~850mg (varies with broth and cheese)
• Total Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 18g

Healthier Alternatives

You can lighten this recipe without sacrificing its soul-satisfying essence. For a lower-fat version, use 1 tablespoon of olive oil and 2 tablespoons of butter for caramelizing. Replace heavy cream with whole milk or a 50/50 blend of 2% milk and half-and-half. Use a reduced-fat sharp cheddar cheese. For a gluten-free version, substitute the all-purpose flour with an equal amount of a 1:1 gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch mixed with 1/4 cup cold broth, then whisk in). The flavor will remain deeply satisfying, with a slightly lighter texture.

Serving Suggestions

This soup is a meal in a bowl, but the right accompaniments elevate it. Serve it in a hollowed-out bread bowl for the ultimate comfort food experience. A side of crispy garlic bread or warm, soft pretzel rolls is perfect for dipping. For a true Outback homage, start with a small Bloomin’ Onion (or our copycat recipe) and follow the soup with a simple grilled steak or chicken salad to balance the richness. Garnish with a sprinkle of extra cheddar, chives, or a single crispy onion ring on top for presentation.

Common Mistakes

• Rushing the Onions: High heat leads to burned, bitter onions instead of sweet, caramelized ones. Low and slow is the only way.
• Using Pre-Shredded Cheese: It contains cellulose and won’t melt smoothly, resulting in a grainy, clumpy soup.
• Adding Cheese Over High Heat: This causes the cheese’s proteins to tighten and the fats to separate, creating an oily, broken soup. Always remove from heat.
• Not Seasoning in Layers: Add a pinch of salt when caramelizing onions, season the broth base, and always do a final taste at the end. Pepper is best added at the finish for maximum flavor.

Storing Tips

Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. The soup will thicken significantly when cold. To reheat, do so gently over low heat on the stovetop, stirring frequently and adding a splash of broth or milk to return it to the desired creamy consistency. Freezing is not recommended for this dairy-based soup, as the cream and cheese can separate and become grainy upon thawing.

The finished masterpiece: rich, creamy, and packed with the flavor of caramelized onions and sharp cheddar.

Conclusion

Recreating the legendary Outback Steakhouse Walkabout Soup is a rewarding culinary project that brings a beloved restaurant classic right to your dinner table. By focusing on the slow caramelization of onions and the careful incorporation of cheese, you can achieve that same rich, comforting flavor that so many have missed. This recipe proves that with a little patience and the right technique, no discontinued favorite is ever truly lost. Now that you’ve mastered this copycat, the only thing left to do is share it. Ladle up a bowl, gather your friends and family, and enjoy the taste of nostalgia.

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