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Outback Onion Soup

EZEECAT

"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."
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Ingredients

2 h servings 533 cals
Original recipe yields 4 servings

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Directions

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  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; 39 g fat; 30.3 g carbohydrates; 17.4 g protein; 131 mg cholesterol; 2741 mg sodium. Full nutrition

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Reviews

Read all reviews 106
  1. 131 Ratings

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Most helpful positive review

This is an excellent recipe that I've made many times, with many requests for the recipe. I don't use vidalias, as they are too sweet for this. As far as the clumping flour; remove some of the...

Most helpful critical review

I love Outback's creamy onion soup but this was not it or even remotely like it. It didn't taste bad but the consistency was on the watery side and it just didn't look good. Will not make a nic...

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This is an excellent recipe that I've made many times, with many requests for the recipe. I don't use vidalias, as they are too sweet for this. As far as the clumping flour; remove some of the...

First off , you should use the large yellow onions , it has alot to do with the texture and flavor.As far as the clumping of the flour,,to get it just right you need to add a very small amount a...

This was so delicious I could have licked the bowl! I did take out the onions before adding flour. Tried to add a little hot liquid to the cold paste as suggested..did not prevent tiny lumps. Al...

This was delicious!!! The only thing I changed is replaced the flour with wondra. I tried the flour and it was like glue and did not get smooth, I ended up scooping all the lumps out then usin...

Good Soup! Here's some tips that might help. Try GENTLY straining out the onions BEFORE mixing in the flour. Also, after you've mixed your flour paste together, take a little bit of soup from yo...

Very Good soup! I also had problems with the onions breaking up, and the soup getting lumpy. To fix, I made a rue, melted 2tbs butter and whisked in 2tbs flour, let it cook for a few min and the...

This was very similar to Outback's soup! I made the recipe with just minor changes. I sliced 4 small-med. onions and one really big one, and had too many onions so I added 2 more cups of water ...

I have had the soup at the Outback, and this is quite similar, however, I would suggest using low-sodium boullion. The only fault I had with the recipe is that it as waaay too salty. Also, to ...

I love Outback's creamy onion soup but this was not it or even remotely like it. It didn't taste bad but the consistency was on the watery side and it just didn't look good. Will not make a nic...