Outback Onion Soup


This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe.

Prep Time:
10 mins
Cook Time:
1 hrs 50 mins
Total Time:
2 hrs
4 servings


  • 2 quarts water

  • 8 cubes beef bouillon, crumbled

  • 2 large onions, quartered and sliced

  • 1 teaspoon salt

  • 1 teaspoon coarsely ground black pepper

  • ¾ cup all-purpose flour

  • ½ cup cold water

  • 1 cup heavy cream

  • 1 ½ cups shredded Colby-Monterey Jack cheese


  1. In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.

  2. Stir in salt and pepper and simmer 30 minutes more.

  3. Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.

  4. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

Nutrition Facts (per serving)

533 Calories
39g Fat
30g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 533
% Daily Value *
Total Fat 39g 50%
Saturated Fat 25g 127%
Cholesterol 131mg 44%
Sodium 2741mg 119%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 17g
Vitamin C 4mg 22%
Calcium 80mg 6%
Iron 2mg 9%
Potassium 235mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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